Cadelyn Cuisine - Mushroom-Sauced Beef

Slow-Cooked Mushroom-Sauced Beef

This is a wonderful slow cooker recipe that can be started in the morning before work and finished in the evening before dinner. Serve with mashed potatoes or over noodles with a nice green salad. We really like the recipe because the leftover meat and sauce is perfect the next day for pot pie using our flaky egg pastry crust recipe.

Ingredients:

1/2 pound fresh white mushrooms, sliced
1 medium onion, sliced
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/3 cup dry red wine

2 tablespoons Worcestershire sauce
1 (2 1/2 pound) boneless beef chuck or cross rib roast, trimmed of fat
3 Tablespoons corn starch

Directions:

In a 4-quart electric slow cooker, combine 2/3 of the mushrooms and the onion. In a small bowl, whisk together the undiluted soup with the wine and 1 tablespoon of the Worcestershire sauce. Pour half of the soup mixture over the mushrooms and onion in the slow cooker. Cut the beef horizontally into 2 pieces, each about 3/4 inch thick. Place on top of the mushroom mixture. scatter the remaining mushroom slices over the meat and pour the remaining soup mixture evenly over all. Do not mix.
Cover and cook on the low heat setting about 8 hours, or until the beef is tender but not falling apart. Increase the heat setting to high.
Mix the remaining 1 Tablespoon Worcestershire sauce with the corn starch and several spoonfuls of the liquid from the slow cooker until smooth. Stir the mixture into the sauce in the slow cooker. Cover and cook on high 1/2 hour, or until slightly thickened.

Makes 5 to 6 servings

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