- 1 beef roast
- 1 cup beef broth or water
- 1 cup St. James Winery Pioneer Red Wine
- 2 cloves garlic
- 1 (1.25-ounce) envelope dry onion soup mix
- Combine all ingredients in a crock-pot.
- Cook on low for 6 to 8 hours.
You may substitute 2 cups St. James Country Red for the Pioneer Red and broth/water.
You may also cook the roast in the oven at 350° until it is cooked to your liking.