Start with a lean beef roast around 3 pounds.
1 cup burgundy wine
1 cup water
1/4 to 1/2 cup celery, chopped very fine
1 small onion, chopped fine
1 pkg fresh mushrooms, sliced
2 cloves garlic, chopped fine
1 bay leaf
1 can golden mushroom soup
2 tablespoons oil (for browning roast)
salt and pepper to taste
a few dashes of worcestershire sauce, to taste
Mrs. Dash Garlic and Herb seasoning
Place chopped onion, mushrooms, garlic and celery in bottom of crock pot.
Heat oil in a large skillet on medium high heat.
Rub salt, pepper, and Mrs. Dash on both sides of roast.
Brown both sides in skillet.
Place on top of veggies in crock pot.
Mix water, soup, worcestershire sauce and wine together and pour over roast.
Add bay leaf and cook on low for about 6 to 7 hours or until falling apart.
If desired, you can remove roast when finished, and thicken the flavorful drippings with a combination of corn starch and water added to the crock pot and cooked for an additional half hour or so. I usually do this step on top of the stove in a saucepan on medium heat, whisking frequently until thickened.
serve with hot noodles, if desired.