Ok...I'm sure Julia Child would roll her eyes at this recipe, my sister-in-law might too (they make Beef Bourg the proper way.) However, no matter what you call this recipe, it's easy and really, really, really good!
Note: I took a few pictures, but honestly, it's not a very attractive meal. Delicious, but not pretty.
Ingredients:
1 can condensed cream of mushroom soup
1/2 cup dry Red Wine
1 package (1 1/4 Oz.) onion soup mix
1/2 teaspoons dried Thyme
1-1/2 lbs. chuck roast, trimmed and cut into large chunks
2 cups baby carrots
8 ounces sliced mushrooms
salt and pepper
Egg noodles
Directions:
Put mushroom soup, wine, soup mix, and thyme in a crock pot. Whisk until blended. Add beef, carrots, and mushrooms. Stir until coated. Cover and cook on high for 4 hours or low for 8 to 10 hours until meat is very tender. Sprinkle with fresh ground pepper and salt (to taste). Serve alone or with egg noodles.
This recipe is from kvmolen on Tasty Kitchen. Thanks!
This dish looks awesome, i will try this in my crock pot. Also i will serve with dinner rolls hot out of the oven, thanks for sharing, yum.
ReplyDeleteSounds good. really good. As long as it looks like roast beef with carrots, I'm sure my family will eat it!
ReplyDelete