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.
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