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Crockpot Beef Burgy Recipe

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This recipe for Crockpot Beef Burgy, by , is from Yolanda Johnson's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Yolanda Johnson


3 lb rump roast, trimmed, cut into 1-inch cubes
2 carrots, peeled and sliced (I like to use baby carrots instead)
1 medium onion, sliced
1 tsp salt
1/2 tsp pepper
3 Tbsp flour
10 oz beef broth
6 slice cooked bacon, cut into 1-2-inch pieces
2 c red wine
1 Tbsp tomato paste
2 clove garlic, minced
1/2 tsp thyme
1 bay leaf
1/2 lb small white onions, peeled
1 lb fresh mushrooms, sliced

1. Place beef cubes, carrots, and onion in stoneware. Season with salt and pepper; stir in flour.
2. Add broth and mix well.
3. Add cooked bacon, wine, tomato paste, garlic, thyme, bay leaf, onions, and mushrooms.
4. Cover. Cook on Low 10 to 12 hours or on High for 5 to 6 hours.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 min




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