Frozen Pot Roast

I'm sure many of you may have known this, but for those of you who don't, here's a super easy recipe. The other day I was planning to cook a roast for dinner, and I usually do it frozen in my crock pot and let it cook all day. I have a BIG crock pot, but the frozen 4 and 1/2 pound brisket/roast was too big for my crock pot. So, I found a recipe and then put my spin on it. It was easy, quick to get ready to go in the oven and was DELICIOUS!!!


Ingredients

Frozen roast/brisket

1 can of Golden Mushroom Soup

1 packet of dry onion soup mix

1/2 cup of red cooking wine (or if you drink wine, I'm sure a good red wine would be even better, but since we don't drink wine I just use the cooking wine you can pick up near the salad dressing in the grocery store)

Preheat the oven to 300 degrees. Spray a 9x13 roasting pan with cooking spray and put the roast in there fat side up. I put a little ground black pepper on top. Mix the soup, the soup mix and the wine together and pour it over the roast. Put a large piece of foil over the top of it with enough foil to make a tent. Cook it all day. I put it in about 10 AM and it was wonderful by 6 PM. It was actually ready to eat when I checked it at about 4:30, but I put it back in the oven until it was time to eat. I served it with Do Ahead Mashed Potatoes that I made using butter gold potatoes and some California Medley vegetables. The meal was a HUGE hit and so easy!