Burgundy Roast

Jane Hershberger Newton, KS

Prep. Time: 10 Minutes
Cooking Time: 5 Hours


  • 4-lb. venison or beef roast
  • 10¾-oz. can cream of mushroom soup
  • 1 cup burgundy wine
  • 1 large onion, finely chopped
  • 2 Tbsp. chopped parsley

Ideal Slow Cooker Size: 4-Quart


  1. Place meat in slow cooker.
  2. Blend soup and wine together in a mixing bowl. Pour over meat.
  3. Top with onion and parsley.
  4. Cover and cook on Low 5 hours, or until meat is tender but not dry.
  5. Serve the sauce as a gravy over the sliced or cubed meat.


  1. Add 4 medium potatoes and 4 medium carrots, both quartered, and put them in the slow cooker first; then proceed with Step 1 above.
  2. Replace the wine with 1 soup can of water.

Patricia Fleischer Carlisle, PA • Ethel Mumaw Millersburg, OH