Burgundy Beef Roast Brenda of Findlay

1/2 pound fresh mushrooms, sliced

1/2 pound carrots, sliced (or use baby carrots)

1 medium green bell pepper, cut into julienne strips

Put this into your crockpot, top with:

2-2 1/2 pound beef roast (chuck, blade)

Combine:   1 can golden mushroom soup

1/4 cup beef broth OR burgundy wine     1 Tablsp worcestirshire sauce

1 envelope onion soup mix      1/4 teasp black pepper

Blend well, pour over the top.  Cover and cook on low for 8-9 hours.

Take out meat and vegetables and keep warm.  to the "sauce", add in:

2-3 Tabls cornstarch mixed with 2 Tablsp water.   Mix well, cook on

high for a few minutes to thicken up the gravy.   Serve over noodles,

mashed potatoes, rice or baked potatoes!