2 lbs. boneless beef roast cut in 2
flour for dredging
powdered mustard for dredging
2 tbsp. olive oil
1/3 cup red wine plus 2 tbsp. for deglazing
1 can mushroom and roasted garlic soup
1/2 cup carrots, shredded
1/2 tsp. Worcestershire sauce
1/2 cup onion, chopped
1/2 tsp. oregano
1 cup fresh mushrooms, sliced
Dredge beef cubes in flour with a little powdered mustard stirred in the flour.
Heat oil in a skillet
and brown cubes on all sides. Place meat in a crock pot set on low.
Deglaze pan with a little red
wine and pour it over the meat. Pour in the rest of the ingredients in
order and do not stir.
Cook for 10 hours on low. If the sauce need thickening add a little flour
that has been mixed
with water. Serve over noodles or rice.