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Beef Burgundy has a sophisticated, mouthwatering flavor, yet despite that sophistication, is what I call a “dump-and-run” Crock-Pot recipe. There is very little to prepare, and you drop everything in the Crock-Pot, turn it on and go about your day. Serve this with some mashed potatoes, as the juice makes a fabulous gravy with the addition of a little bit of flour or corn starch right in the Crock-Pot!
Ingredients
- 1 beef roast, sized for your Crock-Pot (sale roasts are great for this!)
- 12 ounces of mixed mushrooms, cleaned and cut in half
- 1 large onion, chopped
- 2 C burgundy wine
Instructions
- Place the beef roast in the Crock-Pot.
- Layer with the onion and mushrooms.
- Pour in the burgundy.
- Set the Crock-Pot to low and let simmer at least 8 hours.
- Serve with your favorite side dishes.
Gluten free toooo!
So easy…TYVM