Have you ever noticed that sometimes the things that taste the best aren't necessarily the most attractive foods you've ever seen? That's the case with this recipe. Add that to the fact that I'm still clueless with the camera and you've got the less than stellar photo in this post. Luckily the actual recipe itself is totally stellar! It's super easy to throw in your crock pot on your way out the door in the morning and then it's magically done when you come home after work. You can serve this over either the traditional noodles or rice, my family prefers the rice.
3.5 lb chuck roast
2 cans Cream of Mushroom Soup (I use 98% fat free)
1 pkg Lipton Onion Soup mix
1/4 c. red wine (you can sub beef broth or water for this if you like)
1/2 c. sour cream
1. Spray crock with non stick spray. (I can't believe how much easier it is to clean up if you remember this step!)
2. Put meat, soup, dried soup mix and wine in crock pot. Cover and cook for 8 hours on HIGH.
3. Remove meat when it's tender and falling apart. Shred or cut into bite sized pieces.