Serves: 8
Total Calories: 706

1/2 cup flour
1 1/4 teaspoons garlic salt
1/4 teaspoon black pepper
1 beef chuck pot roast boneless (2 1/2 lb.), cut in strips
3 to 6 tablespoons vegetable oil
1/2 cup celery sliced
1 (10-ounce) package crinkle-cut carrot carrots
1 (16-ounce) package frozen small onion
2 (4-ounce) cans mushrooms sliced, drained
1 tablespoon parsley dried
1/2 cup water
1 (10 1/2-ounce) can cream of mushroom soup condensed
1 cup dry red wine
2 teaspoons beef bouillon

At least 3 1/2 hours or up to 6 hours before serving:

In a plastic bag, mix flour, garlic salt and pepper. Add meat and shake until meat is evenly coated with all of the flour mixture. In a large skillet over medium-high heat, brown half of the meat at a time in 3 tablespoons of the oil, using additional oil as needed set aside.

Place celery in a slow cooker. Rinse frozen carrots and onions under hot running water to thaw slightly drain well. Place carrots in slow cooker. Add meat, then onions, mushrooms and parsley. Do not stir.

Add water to skillet. Over medium-high heat, cook and scrape to loosen particles from bottom of skillet. Add soup,wine and bouillon granules. Stir until blended. Bring to a boil. Pour over mixture in slow cooker. Gently stir to distribute sauce throughout mixture, leaving celery and carrots on bottom. Cover and cook at high heat for 3 hours or until meat, celery and carrots are tender. If making ahead, reduce heat to low to keep warm up to 2 1/2 hours.

Nutritional Facts:

Serves: 8
Total Calories: 706
Calories from Fat: 434

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