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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(3 of 3)
Re: Burgundy Beef Pot Roast with Noodles and Vegetables
Oct 29, 2009 1:46 PM
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I've never used green pepper in pot roast before but it was really good. I'm eating the leftovers today for lunch.
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Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(2 of 3)
Re: Burgundy Beef Pot Roast with Noodles and Vegetables
Oct 28, 2009 4:16 PM
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This pot roast has mushrooms.....just for you Gibber!  -- Jennifer "Every Saint Has A Past, Every Sinner Has A Future" |
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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(1 of 3)
Burgundy Beef Pot Roast with Noodles and Vegetables
Oct 28, 2009 1:01 AM
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I made this tonight and it was really, really good. Can't beat this cozy meal when it's chilly outside.
1/2 pound sliced fresh mushrooms
1/2 pound fresh baby carrots (I didn't have these, so I used regular carrots cut into chunks)
1 medium green pepper, julienned
2 shallots or 1 onion, sliced
2 tablespoons olive oil
1 boneless beef chuck roast(3 pounds), cut in half
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/4 Burgundy wine or beef broth-wine is better
1/4 cup water
1 tablespoon Worcestershire sauce
1 envelope onion soup mix
1/4 teaspoon pepper, or to taste-I use more
4 cloves garlic, minced
2 bay leaves
2 to 3 tablespoons cornstarch
2-3 tablespoons cold water
Hot cooked wide egg noodles
In a 5-qt. slow cooker combine the mushrooms,carrots, green pepper and shallolts.
Heat the olive oil in a large skillet and brown the roast on all sides. (I seasoned my roast with Emeril's Essence and pepper before browning.)
Put roast on top of vegetables in slow cooker.
In a bowl, combine the soup, wine, water, Worcestershire sauce, soup mix, pepper, and garlic ; pour over roast.
Add bay leaves.
Cover and cook on low for 8 hours or until meat is tender.
Transfer roast and vegetables to a serving platter, discarding bay leaves.Keep roast and vegetables warm.
Strain cooking juices and skim fat; place in a large saucepan. Combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with beef, vegetables and noodles.
I also served steamed petite peas and sourdough rolls with this meal.
Enjoy!
--
Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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