The holidays are time of year for gathering family and friends to celebrate. But it is no celebration if you are stuck in the kitchen and everyone else is in another room socializing. I would like to share an easy and elegant recipe that can be used for holiday entertaining and that can keep you out of the kitchen and in the room with the rest of the party. Enjoy!
Slow Cooker Beef Burgundy
3 pound boneless chuck arm pot roast
1 can (10-3/4 oz.) condensed beef mushroom soup
1 can (10-3/4 oz.) condensed creamy onion soup
1 cup sliced fresh mushroom
1 cup chopped onion
1/4 cup burgundy or other red wine
Trim excess fat from meat. Cut meat into 1-inch pieces. Place in slow cooker with mushrooms and onions. Mix soups with wine. Pour over meat. Cover and cook on high for 4 hours or on low for 9 hours or until tender. Serves 6 -8. Serving Suggestion: noodles and dilled baby carrots.
Note: I use reduced fat ingredients whenever possible. You can also save time by using pre-cut stewing meat and pre-sliced mushrooms.