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Beef and Vegetables in Rich Burgundy Sauce Recipe

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This recipe for Beef and Vegetables in Rich Burgundy Sauce is from Family & Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pkgs sliced mushrooms
1 pkg baby carrots
2 medium green bell peppers, cut into thin strips
1 boneless chuck roast (2 1/2 to 3 pounds)
2 cans golden mushroom soup
1/2 cup beef broth or red wine
2 T. Worcestershire sauce
1 pkg. dry onion soup mix
coarse black pepper
6 T. cornstarch
wide cooked noodles
Directions:
Directions:
Place mushrooms, carrots, and bell pepper in slow cooker. Place roast on top of vegetables. Combine soup, wine, Worcestershire sauce, soup mix, and black pepper in medium bowl. Mix well. Pour over roast and cook on low 8 to 10 hours. Blend water and cornstarch until smooth; set aside. Transfer roast to cutting board; let sit 10 minutes. Meanwhile, turn slow cooker to high. Stir in cornstarch mixture and cook 10 minutes or until thickened. Return sliced meat to slow cooker to coat with sauce. Serve over cooked noodles.

 

 

 

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