Burgundy Beef 2

By 69#abe!A

Ingredients

• 1/2 lb fresh baby carrots
• 1 med green pepper, julienned
• 1 boneless beef chuck roast (2-2 1/2 lb)
• 1 10 3/4 oz condensed golden mushroom soup
• 1/4 c beef broth
• 1 T Worcestershire sauce
• 1 envelope onion soup mix
• 2-3 T cornstarch
• 2 T cold water
• Hot cooked wide egg noodles

Details

Servings 6

Preparation

Step 1

Combine carrots and green pepper; place roast on top. Combine soup, broth, Worcestershire sauce, soup mix; pour over the roast. Cook on low for 8-9 minutes or until meat is tender.
Tansfer roast and vegetables to serving platter to keep warm. Strain cooking juices and skim fat; place in a large saucepan. Combine cornstarch and cold water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the beef, vegetables and noodles.