Slow Cooker Beef and Vegetables in Burgandy Sauce

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 567.5
  • Total Fat: 30.7 g
  • Cholesterol: 103.1 mg
  • Sodium: 461.7 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 44.4 g

View full nutritional breakdown of Slow Cooker Beef and Vegetables in Burgandy Sauce calories by ingredient
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Number of Servings: 8


    8 oz. sliced mushrooms
    16 oz. baby carrots
    1 medium green bell pepper, cut into thin strips
    1 boneless beef chuck roast (2.5 lbs)
    1 can (10.5 oz.) condensed cream of mushrooms soup
    1/2 cup dry red wine....or beef broth
    1 Tbsp. Worcestersire sauce
    1 pckg. (1 oz.) dry onion soup mix
    1/4 tsp. black pepper
    3 Tbsp. cornstarch
    2 Tbsp. water
    4 cups hot cooked whole wheat egg noodles


Can also substitute for 60 fully cooked meatballs when in a hurry. Cook on HIGH for 5 hours instead.


1. Place vegetables in slow cooker. Place roast on top of vegetables. Combine mushroom soup, wine, Worcestershire sauce, soup mix, and black pepper in medium bowl; mix well. Pour soup mixture over roast. Cover; cook on Low 8-10 hours.

2. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before slicing.

3. Blend cornstarch and water until smooth. Turn slow cooker to HIGH. Stir cornstarch mixture into vegetables; cook 10 minutes or until thickened. Serve beef and vegetables with sauce over cooked noodles. Garnish with parsley, if desired.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user CMYANG.

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