Email to HybridOwner      

Beef & Vegetables in Rich Burgundy Sauce

Source of Recipe

FBNR


Recipe Introduction

Makes 6 to 8 servings

List of Ingredients

1 package (8 oz) sliced mushrooms
1 package (8 oz) baby carrots
1 medium green bell pepper, cut into thin strips
1 boneless beef chuck roast (2-1/2 pounds)
1 can (10.5 oz) condensed golden mushroom soup
1/4 cup dry red wine or beef broth
1 tablespoon Worcestershire sauce
1 package dry onion soup mix
1/4 teaspoon black pepper
3 tablespoons cornstarch
2 tablespoons water
4 cups hot cooked noodles
Chopped fresh parsley - opt



Recipe

PLACE mushrooms, carrots and bell pepper in slow cooker. Place roast on top of vegetables. Combine mushroom soup, wine, Worcestershire sauce, soup mix and black pepper in medium bowl; mix well. Pour soup mixture over roast. Cover; cook on LOW 8 to 10 hours.

TRANSFER roast to cutting board; cover with foil. Let stand 10 to 15 minutes before slicing.

BLWND cornstarch and water until smooth. Turn slow cooker to HIGH. Stir cornstarch mixture into vegetable mixture; cook 10 minutes or until thickened. Serve beef and vegetables with sauce over cooked noodles. Garnish with parsley, if desired