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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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On chilly days, it's a pleasure coming home to this savory pot roast bubbling in the slow cooker. The tender beef, vegetables and tasty gravy are mouthwatering over a bed of noodles. Ingredients:
1/2 pound sliced fresh mushrooms |
1/2 pound fresh baby carrots |
1 medium green pepper, julienned |
1 boneless beef chuck roast (2-1/2 pounds) |
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted |
1/4 cup burgundy wine or beef broth |
1 tablespoon worcestershire sauce |
1 envelope onion soup mix |
1/4 teaspoon pepper |
2 to 3 tablespoons cornstarch |
2 tablespoons cold water |
hot cooked wide egg noodles |
Directions:
1. In a 5-qt. slow cooker, combine the mushrooms, carrots and green pepper; place roast on top. In a small bowl, combine the soup, wine, Worcestershire sauce, soup mix and pepper; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender.
2. Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat; place in a large saucepan.
3. Combine cornstarch and cold water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the beef, vegetables and noodles. Yield: 6 servings.
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