Generously season the meat with Creole seasoning, 1 ½ teaspoons Kosher salt ... Add the red wine (or substitute with beef stock), and quickly deglaze the brown bits from the bottom and sides ...
It's best to look for packaging that's relatively simple, with "seasoned gravy" for this recipe, but you could use any flavor pre-cooked pot roast that you prefer. When simmering the soup, don't break ...