Slow Cooker Roast Beef with Red Eye Gravy

1 3-pound beef roast (I use a rump roast)

1 can condensed cream of mushroom soup (yes, canned soup, so shoot me)

1 pkg. dry onion soup mix

1/4 cup dry red wine

1/2 cup strong brewed coffee

Place beef into a crockpot that has been lightly sprayed with Pam. In a medium bowl, whisk together remaining ingredients. Pour over roast, cover with lid, and cook on low for eight hours. That’s it. Pure deliciousness!