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Beef Burgundy
Nb persons: 0
Yield:
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| 2lbs | round roast |
| 1T | Kitchen Bouquet |
| 1/4 Cup | Creme of Rice |
| corn starch, alternative | |
| Carrots to desire | |
| 2 Cups | thinly sliced onions |
| 1 Cup | thinly sliced Celery |
| 1 clove | garlic |
| 2t | salt |
| 1/8 t | pepper |
| 1 Can | sliced mushrooms |
| 1/8 t | oregano |
| 1 Cup | dry red wine |
Trim excess fat from roast.
Cut into cubes.
Place into slow cooker.
Add all ingredients and mix until all ingredients have been coated with sauce.
Cover with foil.
Cook on high until meat is tender. Usually minimum of 5-6 hours.
Serve with wide egg noodles or on a bed of mashed potatoes.
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