Crock Pot Beef Burgandy

The traditional beef burgundy can be time consuming and does not have potatoes or carrots. I adapted the traditional recipe for the crock pot. You still get all of the delicious flavor without slaving over the stove. Perfect for those work night winter meals when you don't feel like cooking! Have this dish waiting for you when you get home.  With minimal prep work, you can set it and forget it!  My store has these restaurant quality mushrooms that are a variety of mixed mushrooms. If you cannot find them, use one pound of portobellas.

Crock Pot Beef Burgandy

1 chuck roast divided (freeze the other half) about 1.5lbs
2 potatoes cut into fourths
2 carrots coined
1 clove garlic
1/2 large onion diced
1/2 cup flour
2 TBSP oil
1 pkg pre-sliced restaurant quality mushrooms
4 portabella mushrooms quartered
1/2 cup Burgundy wine
1/2 cup beef stock
1/2 cup catchup
2 TBSPS. brown sugar
2 TBSP Worchestishire sauce
2 tsp. paprika
2 tsp. mustard powder
2 tsp. salt
1/4 tsp pepper

Cut the chuck roast into 2 inch cubes. Toss in the flour and season with a pinch of salt and pepper. Brown the cubes on all sides in a frying pan coated with the 2 TBSP oil. Once browned, remove and add to the crock pot. To the frying pan add the onions. Sautee for a few minutes more and add the wine. Cook for another 2-3 minutes. This burns the alcohol out. Pour over the beef in the crock pot. Next sautee the mushrooms for another few minutes. Add those to the crock pot along with the beef stock and all of the rest of the ingredients. Stir so the potatoes aren't exposed on the top. They will discolor. Let cook on low for 8 hours. Enjoy with a glass of Burgandy and your favorite French bread.
To thicken the gravy, add two tablespoons of flour and butter to a sauce pan. Brown for a minute or so and then add the liquid. Stir until the gravy thickens. If there are lumps you may use a siv. Season to taste.