Ingredients
1/2 pound sliced fresh mushrooms1/2 pound fresh baby carrots1 medium green pepper, julienned1 boneless beef chuck roast (2-1/2 pounds)1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted1/4 cup Burgundy wine or beef broth1 tablespoon Worcestershire sauce1 envelope onion soup mix1/4 teaspoon pepper2 to 3 tablespoons cornstarch2 tablespoons cold waterHot cooked wide egg noodles
Preparation
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.
Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat; place in a large saucepan.
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.
