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1
In crock pot, add soup, wine, bouillon granules, garlic, onion, mushrooms, hot sauce, and seasonings.
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2
Stir to mix well.
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3
Add roast.
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4
Turn crock pot on high and cook 4-6 hours or until meat is just tender.
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5
Serve with optional gravy, carrots and potatoes or cooked noodles or rice.
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6
OPTIONAL POTATOES AND CARROTS: In pot of water, boil potatoes and carrots about 15 minutes until almost done, but still very firm.
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7
Drain; add veggies to crock pot.
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8
Cook an additional 1-2 hours until roast and veggies are very tender.
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9
OPTIONAL THICKENED GRAVY: Remove veggies and roast from crock pot and place in covered dish to keep them warm while you make the gravy.
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10
Make a slurry by mixing cornstarch and water until no lumps remain. (Using cold water a little at a time will help you avoid lumps.).
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11
Use Method 1 OR 2 to thicken the gravy.
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12
Gravy Method 1: With crock pot on High, bring broth to a boil.
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13
Pour in the cornstarch slurry and stir to mix.
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14
Cover and bring liquid back to boil and boil until thickened, about 1 minute.
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15
Gravy Method 2: Pour broth mixture from crock pot into a saucepan.
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16
Bring broth to boil and stir in cornstarch slurry.
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17
Return to boil, boiling about 1 minute until broth mixture is thickened.
