Ingredients:
3 lbs beef roast
1 package onion soup mix
1 tablespoon dried thyme
2 cups dry red wine
1 cup sliced mushrooms
1 tablespoon cornstarch
3 tablespoons cold water
Directions:
Mix soup, thyme and wine together.
Pour over roast in a dutch oven.
Add mushrooms.
Cover and cook over medium low heat for 2 hours.
When roast is done to taste, remove from pan.
Mix cornstarch with cold water in a glass.
Turn heat up under pan juices to high.
Bring to a boil, then slowly add cornstarch mixture while stirring constantly.
Bring back to a boil and cook for 3 minutes.
Slice meat and serve with the mushroom gravy.
Servings: 6-8
Time preparation: 0 min.
Time total: 120 min.