Dinner

Slow Cooker Beef and Vegetables in Burgandy Sauce is for Dinner.

Slow Cooker Beef and Vegetables in Burgandy Sauce takes 15 minutes to prepare.

Slow Cooker Beef and Vegetables in Burgandy Sauce takes 480 minutes to cook.

Slow Cooker Beef and Vegetables in Burgandy Sauce makes 8 servings.

The ingredients for Slow Cooker Beef and Vegetables in Burgandy Sauce are:

8 oz. sliced mushrooms
16 oz. baby carrots
1 medium green bell pepper, cut into thin strips
1 boneless beef chuck roast (2.5 lbs)
1 can (10.5 oz.) condensed cream of mushrooms soup
1/2 cup dry red wine....or beef broth
1 Tbsp. Worcestersire sauce
1 pckg. (1 oz.) dry onion soup mix
1/4 tsp. black pepper
3 Tbsp. cornstarch
2 Tbsp. water
4 cups hot cooked whole wheat egg noodles

Here is how you make Slow Cooker Beef and Vegetables in Burgandy Sauce:

1. Place vegetables 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 roast. Cover; cook on Low 8-10 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. Turn slow cooker to HIGH. Stir cornstarch mixture into vegetables; cook 10 minutes or until thickened. Serve beef and vegetables with sauce over cooked noodles. Garnish with parsley, if desired.Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user CMYANG.

The nutritional information for Slow Cooker Beef and Vegetables in Burgandy Sauce is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 567.5

• Total Fat: 30.7 g
• Cholesterol: 103.1 mg
• Sodium: 461.7 mg
• Total Carbs: 23.4 g
• Dietary Fiber: 1.2 g
• Protein: 44.4 g