Creamy Beef Burgundy Slow Cooker Recipe

Creamy Beef Burgundy Slow Cooker Recipe

Ingredients

• 4 pounds (1 8 g) beef round roast
• 1 can (10 ounces, or 280 g) low-salt cream of mushroom soup
• 1 cup (235 ml) burgundy wine
• 1 cup (160 g) finely chopped onion
• 1 tbsp (1.3 g) dried parsley

Method

1. Place meat in slow cooker
2. Blend soup and wine together in a mixing bowl
3. Pour over meat
4. Top with onion and parsley
5. Cover and cook on low 5 hours or until meat is tender but not dry
6. Serve the sauce as gravy over the sliced or cubed meat
7. Yield: 8 servings
8. Per serving: 241 g water; 342 calories (26% from fat, 67% from protein, 7% from carb)

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