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burgundy beef
by Londa Somers
serves: 6
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  Beef roast, vegetables, what more could you ask for?
Ingredients:
  1/2 pound   sliced mushroom
  1/2 pounds   fresh carrots, cut in chunks
  1 medium   green pepper, julienned
  1 can   golden mushroom soup, undiluted
  1/4 cup   Burgundy wine or beef broth
  1 Tblsp.   Worcestershire sauce
  1 envelope   onion soup mix
  1/4 tsp.   pepper
  2 Tbsp.   cornstarch
  2 tsp.   cold water
  1   beef roast
Directions:
  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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  • Crock Pot Cooking
  • Main Dishes
  • Meats


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