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Crock Pot Burgundy Beef

Egg Noodles

beef strog 2
Burgundy Beef Ingredients:

2¼-2½ lbs. pot roast
1 can condensed beefy mushroom soup
1 can condensed creamy mushroom soup
1 cup sliced mushrooms or chopped onions (optional)
¼ cup burgundy wine (or cranberry juice)
 
Directions:
 
1. Trim fat and cut meat into 1-inch pieces. Place in crock-pot.
 
2. Stir in soups, mushrooms or onions if desired and wine.
 
3. Cover and cook on high 4-4½ hours or low for 8-9 hours.
 
4. Serve over cooked egg noodles.

 


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