SLOW COOK MERLOT & ONION ROAST

2-3kg beef (whole)

Salt and pepper

3 garlic cloves (quartered)

1 ½ teaspoons canola or olive oil

¾ cup French onion soup

¾ cup Merlot (or other mellow red wine)

Poke the garlic cloves evenly in the meat, and then sprinkle freshly ground salt and pepper over the top.

Heat oil in a medium non-stick frying pan over medium-high heat. When hot, add the meat and let the bottom brown for a couple of minutes. Flip and brown the other side (a couple minutes more).

Carefully place browned meat in slow cooker.  
In a jug, mix the soup with ¾ of boiling kettle water and pour over the meat.  Next pour the red wine over the top.

Cover and cook on LOW for about 6 to 8 hours. 

I intend to make a gravy with the left over juices.