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
Ingredients
- 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
Reviews
This was so good. Used cabernet red wine I had on hand, and subed celery for the green pepper. The gravy was so Yum!
This was ok
This is an awesome recipe. I've been looking for this recipe for I dont know how long. Enjoy.