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Crockpot Burgundy Beef Roast

    3 lbs. boneless beef chuck roast
    10 3/4 ounces condensed cream of mushroom soup
    10 3/4 ounces condensed French onion soup
    1 cup sliced mushrooms
    1/2 cup chopped onions
    1/4 cup Burgundy wine

  Trim fat from roast. You can leave whole or cut into bite size
 pieces. Mix remaining ingredients and pour over beef. Cook on High
 for 4 to 5 hours or Low for 8 to 9 hours. Serve over noodles and
 French-cut green beans.


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