Monday, February 4, 2008

Crockpot Burgundy Beef Roast

3 lbs. boneless beef chuck roast
10 3/4 ounces condensed cream of mushroom soup
10 3/4 ounces condensed French onion soup
1 cup sliced mushrooms
1/2 cup chopped onions
1/4 cup Burgundy wine

Trim fat from roast. You can leave whole or cut into bite size pieces. Mix remaining ingredients and pour over beef. Cook on High for 4 to 5 hours or Low for 8 to 9 hours. Serve over noodles and French-cut green beans.

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