Thursday, November 13, 2008
Slow Cooking Thursday
I haven't tried this recipe yet, but I'm planning on doing so, very soon.
Beef and Vegetables In Rich Burgundy Sauce
1 package (8 ounces) baby carrots
1 package (8 ounces) sliced mushrooms
1 medium green bell pepper, cut into 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)
1. 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 the roast. Cover; cook on low 8 to 10 hours.
2. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before slicing.
3. Blend cornstarch and water until smooth; stir into slow cooker. Turn heat to high. Cook uncovered, for 15 minutes or until thickened. Serve beef and vegetables with sauce over cooked noodles. Garnish with parsley, if desired.
You can find more recipes and/or you can also join the fun here.