Shelly's Recipe

ROAST WITH RED WINE SAUCE - Crock Pot

Category: Roasts/Tenderloin - Beef

3 lbs boneless beef chuck roast, cut into 1 inch pieces
1 medium onion, sliced
1 lb fresh mushrooms, halved
1 (1.61 oz) pkg brown gravy mix
1 (10 1/2 oz) can beef broth
1 cup red wine
2 tbsp tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley

Place first 3 ingredients in a 6-quart crock pot. Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf. Cover and cook on HIGH 6 hours. Remove and discard bay leaf. Serve over noodles. Garnish, if desired. Serves 6