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Beef and Vegetables in Rich Burgundy Sauce
Browse the recipe Beef and Vegetables in Rich Burgundy Sauce
Beef and Vegetables in Rich Burgundy Sauce
Cook Time 8-1/4 to 9-1/4 hours
YIELD Makes 6 to 8 servings
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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:
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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Beef