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Burgundy Roast
Preparation info
- Makes:
6–8
Servings - Difficulty
Easy
- Ready in
6 hr
Appears in
Published 2008
Ingredients
4 -lb. 10¾ -oz. can
Method
- Place meat in slow cooker.
- Blend soup and wine together in a mixing bowl. Pour over meat.
- Top with onion and parsley.
- Cover and cook on Low 5 hours, or until meat is tender but not dry.
- Serve the sauce as a gravy over the sliced or cubed meat.