I made this with an almost 3 lb, boneless chuck roast. I used Merlot wine, home made beef stock and 1 can of cream of mushroom soup and whisked all the wet ingredients together. I put long stems of rosemary and thyme fresh from my garden and it was incredible.
Served it with baby yukon gold potatoes, cooked in a pot with a little butter and olive oil. Cook on medium heat, shaking the pan now and then. I also put stems of fresh rosemary in this pot. Love potatoes cooked this way and the small baby potatoes are readily available now in good supermarkets. If they are cooking too fast, lower the heat, keep shaking the pan now and then until ready to serve. They are crispy brown with a butter like interior.
http://thepioneerwoman.com/cooking/2008_the_year_of_the_pot_roast/
Served it with baby yukon gold potatoes, cooked in a pot with a little butter and olive oil. Cook on medium heat, shaking the pan now and then. I also put stems of fresh rosemary in this pot. Love potatoes cooked this way and the small baby potatoes are readily available now in good supermarkets. If they are cooking too fast, lower the heat, keep shaking the pan now and then until ready to serve. They are crispy brown with a butter like interior.
http://thepioneerwoman.com/cooking/2008_the_year_of_the_pot_roast/