- Servings: 5-6
|½ lb sliced||Mushrooms|
|1||Medium Onion Sliced|
|1 can||Condensed Cream of Mushroom Soup|
|⅓ cup||Dry Red Wine|
|2||Tablspoons Worcestershire Sauce|
|2½||Boneless Beef Chuck|
In a 4-quart 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 slow cooker. Cut the beef horizontally into 2 pieces, each about 3/4 thick. Place on top of the mushroom mixture. Scatter the remaining mushroom slices over the beef and pour the remaining soup mixture evenly over all. Do not mix.
Cover and cook on low about 8 hours, or until beef is tender but not falling apart. Increase setting to high. Mix the remaining tablespoon Worcestershire sauce with the flour and several spoonfuls of the liquid from the slow cooker until smooth. Stir the flour mixture into the sauce in the slow cooker.
Cover and cook on high 1/2 hr, or until slightly thickened.