I’ve used red wine in lots of meals, sauce and beer for beer bread, etc., but not in roast. I thought I would give this a try thou I am not a beer drinker. I used almost a 2lb. rump roast and an 8 oz. package of fresh mushrooms for this recipe. It took almost 7 hours in the slow cooker. The aroma of the mushrooms and juices smelled so wonderful. The meat was tender and juicy. I always like mushrooms with roast beef so that was a nice addition. My initial plan was to use all the juices and make a thick gravy to pour over the meat. However, in this particular case the beer I used did not work out at all with this recipe. It tasted very bitter, unpleasant and inedible ruining the juices and taste of meat and mushrooms. I salvaged what I could of the meat and mushrooms and got rid of all the juices. Next time a recipe calls for beer I would prefer to use red wine or stock in its place. I wouldn’t want to completely dock points for not knowing whether or not it was the type of beer used. Overall the ingredients and cooking time did turn out well and it was easy to prepare everything. I served this with, “Swanson Ultimate Mashed Potatoes,” and “Olive Oil Roasted Eggplant with Lemon,” also from this website.
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I’ve used red wine in lots of meals, sauce and beer for beer bread, etc., but not in roast. I...