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Old World Chicken and Vegetables
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Beef and Vegetables in Rich Burgundy Sauce
Cook Time: 8-1/4 to 9-1/4 hours
Yield: Makes 6 to 8 servings
Ingredients:
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
3
tablespoons cornstarch
2
tablespoons water
4
cups hot cooked noodles
Chopped fresh parsley (optional)
Preparation:
1.
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.
2.
Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before slicing.
3.
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.
This recipe appears in:
Beef
