Beef and vegetables in rich burgundy sauce

By á-27053

Ingredients

• 1 pkg 8oz sliced mushrooms ( I just used canned)
• 1 pkg 8oz baby carrots
• 1 medium green bell pepper, cut into thin strips
• 1 boneless chuck roast (2 1/2 lb)
• 1 can 19 1/2oz condensed golden mushroom soup
• 1/4 c dry red wine or beef broth
• 1 tbsp Worcestershire sauce
• 1 pkg 1oz dried onion soup mix
• 1/4 tsp black pepper
• 2 tbsp water
• 3 tbsp corn starch
• 4 c hot cooked noodles

Preparation

Step 1

Put mushroom, carrots and pepper in slow cooker. Place roast on too of vegetables, combine mushroom soup, wine, Worcestershire sauce, soup mix and pepper in medium bowl and mix well, pour over roast cover and cook low 8 to 10hrs

Blend water into cornstarch in cup until smooth, set aside. Transfer roast to cutting board cover with foil let stand 19 to 15 minutes before slicing.

Turn slow cooker to high stir cornstarch mix into vegetable mix, cook for 19 minutes serve over noodles.