Ingredients needed:
* 1/2 lb. each sliced fresh mushrooms and fresh baby carrots
* 1 medium green pepper, julienned
* 1 boneless beef chuck roast
* 1 can of condensed golden mushroom soup, undiluted
* 1/4 cup Burgundy wine or beef broth
* 1 tablespoon of Worcestershire sauce
* 1 envelope of onion soup mix
* 1/4 teaspoon of pepper
* 2 to 3 tablespoons of cornstarch
* 2 tablespoons of cold water
* Hot cooked wide egg noodles
Preparation steps:
* In crockpot, combine the mushrooms, carrots and green pepper; place roast on top. In a small bowl, combine the next 5 ingredients; pour over roast. Cover and cook on low for 8 to 9 hours.
* 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.
Enjoy
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