Shelly's Recipe

BURGUNDY BEEF WITH PORTOBELLA MUSHROOMS AND PEARL ONIONS (Crock pot)

Category: Roasts/Tenderloin - Beef

2 lbs beef bottom round
2 tbsp olive oil
2 tbsp flour
1/2 tsp salt
1/4 tsp ground black pepper and allspice
1 cup burgundy wine
1 tbsp Worcestershire sauce and Dijon mustard
8 oz Portobello mushrooms, sliced
5 oz white pearl onions
2 cloves garlic, minced fine

Mix together wine, Worcestershire sauce, Dijon mustard, and garlic. Add sliced mushrooms and pearl onions and let marinate while browning meat. Mix together the flour, salt, pepper and allspice. Coat meat on all sides. Keep reserved flour mixture. Heat pan on high heat and add olive oil. Brown meat on all sides. Transfer to crock pot. Pour wine marinade with mushrooms and onions over meat. Cook on Low for 8 to 10 hours or High 4 to 5 hours.

Remove meat, onions and mushrooms from crock pot. Remove any visible fat from liquid. Place liquid in small saucepan over med-high heat. Add saved flour mixture and stir until gravy is thickened. Serve over meat and mushrooms or on the side. Serves 4