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Burgundy Beef

 Burgundy Beef
On chilly days, it's a pleasure coming home to this savory pot roast bubbling in the slow cooker. The tender beef, vegetables and tasty gravy are mouthwatering over a bed of noodles. —Lora Snyder, Columbus, Massachusetts
6 ServingsPrep: 20 min. Cook: 8 hours


  • 1/2 pound sliced fresh mushrooms
  • 1/2 pound fresh baby carrots
  • 1 medium green pepper, julienned
  • 1 boneless beef chuck roast (2-1/2 pounds)
  • 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
  • 1/4 cup Burgundy wine or beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 envelope onion soup mix
  • 1/4 teaspoon pepper
  • 2 to 3 tablespoons cornstarch
  • 2 tablespoons cold water
  • Hot cooked wide egg noodles


  • In a 5-qt. slow cooker, combine the mushrooms, carrots and green
  • pepper; place roast on top. In a small bowl, combine the soup, wine,
  • Worcestershire sauce, soup mix and pepper; pour over roast. Cover
  • and cook on low for 8-9 hours or until meat is tender.
  • Transfer roast and vegetables to a serving platter; 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.
  • Yield: 6 servings.

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Burgundy Beef (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.