burgundy beef
by Londa Somers
serves: 6
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Beef roast, vegetables, what more could you ask for? |
| Ingredients: |
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1/2 pound |
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sliced mushroom |
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1/2 pounds |
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fresh carrots, cut in chunks |
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1 medium |
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green pepper, julienned |
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1 can |
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golden mushroom soup, undiluted |
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1/4 cup |
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Burgundy wine or beef broth |
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1 Tblsp. |
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Worcestershire sauce |
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1 envelope |
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onion soup mix |
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1/4 tsp. |
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pepper |
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2 Tbsp. |
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cornstarch |
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2 tsp. |
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cold water |
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1 |
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beef roast |
| Directions: |
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Put vegetables on bottom of crock pot. Place roast on top. Mix remaining ingredients, except cornstarch and water, and pour over roast. Cove and cook for 8-9 hours on low.
Place cooking juices in pan, add cornstarch dissolved in cold water. Bring to a boil, cook and stir for two minutes or until thickened.
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