5-7 lb eye round roast, trimmed of fat
1 vidalia or sweet onion, thin slices and cut in quarters
1 cup red wine
1 (16oz) can low-sodium beef broth
2 (10oz) cans cream of mushroom soup
20-30 baby carrots, halved
1 package onion soup mix

Directions:

1. Mix all of the ingredients, except for the beef, in a crockpot at least 5.5 quarts in size. Once they are well mixed, place the beef in and attempt to submerge entirely in liquid. Cut the beef into 2 or more pieces if necessary. Turn on low for 8-10 hours.

2. Use tongs and a fork to pull off chunks of meat and serve. Take a large cooking spoon and cover each serving with a few spoonfuls of the gravy, carrots and onions. Leftovers can be frozen but I’ll soon share the best way to use that leftover beef.