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    Crock-Pot Beef Burgundy


    Source of Recipe


    Moms Who Think Website

    Recipe Link: http://www.momswhothink.com/easy-recipes/easy-dinner-recipes-week-two.html#day-four

    List of Ingredients





    2 ¼-2 ½ lbs. pot roast
    1 can condensed beefy mushroom soup
    1 can condensed creamy mushroom soup
    1 cup sliced mushrooms or chopped onions (optional)
    ¼ cup burgundy wine (or cranberry juice)

    Recipe



    1. Trim fat and cut meat into 1-inch pieces. Place in crock-pot.

    2. Stir in soups, mushrooms or onions if desired and wine.

    3. Cover and cook on high 4-4 ½ hours or low for 8-9 hours.

    4. Serve over cooked egg noodles.

 

 

 

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