Cook Time 8-1/4 to 9-1/4 hours
YIELD Makes 6 to 8 servings
|1||package (8 ounces) baby carrots|
|1||package (8 ounces) sliced mushrooms|
|1||medium green bell pepper, cut into thin strips|
|1||boneless beef chuck roast (2-1/2 pounds)|
|1||can (10-1/2 ounces) condensed golden mushroom soup, undiluted|
|1/4||cup dry red wine or beef broth|
|1||tablespoon Worcestershire sauce|
|1||package (1 ounce) dry onion soup mix|
|1/4||teaspoon black pepper|
|4||cups hot cooked noodles|
|Chopped fresh parsley (optional)|
Slow Cooker Directions
- Place carrots, mushrooms and bell pepper in slow cooker. Place roast on top of vegetables. Combine mushroom soup, wine, Worcestershire sauce, soup mix and black pepper in medium bowl; mix well. Pour soup mixture over roast. Cover; cook on LOW 8 to 10 hours.
- Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before slicing.
- Blend cornstarch and water until smooth; stir into slow cooker. Cook, uncovered, 15 minutes or until thickened. Serve beef and vegetables with sauce over cooked noodles. Garnish with parsley, if desired.
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.
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