Crockin Beef Burgundy
Fun to build, fun to eat! In our homes we love meals that you can “build yourself” so everyone is happy at the dinner table! Another great thing...
NOTE: Brisket and sauce may be refrigerated separately, if covered, for up to 2 days or frozen. Defrost in refrigerator overnight, bringing to room temperature...
I serve this with cornbread, so after putting everything in the pot, I make the cornbread and by the time it is done (about 30 minutes), the stew is ready.
Delicious dinner that your family and friends will think kept you in the kitchen all day, they'll never guess it only took 4 ingredients to make!
- 1 Sirloin Tip (or similar) roast
- 1 Can Condensed Cream of Mushroom Soup
- 1 Package Lipton Onion Soup Mix (dry)
- 1/2 Cup Burgundy wine (can use cheap wine)
Spray crock to prevent sticking. Trim fat from roast and put in slow cooker.
Stir together soup, soup mix, and wine, then pour over the roast.
Cook on LOW for approximately 7 - 9 hours.
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