Burgundy Beef

12 ingredients
3 steps

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

Directions

  1. 1
    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.
  2. 2
    Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat; place in a large saucepan.
  3. 3
    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.

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