While working full time, it’s often hard to make the time to cook a full, balanced dinner. and for some of us females, the pressure to do so, especially when you have families to feed, is a bit stressful! This is why I simply love crock pot recipes and think that every person should bite the bullet and clear out a little cabinet space for this kitchen staple. they aren’t even expensive! I spent $30 on mine; it’s a great crock pot, and fits seven quarts! Seven quarts is the perfect size to double recipes and freeze leftovers!

This recipe below is not only simple, but it would be a great one to freeze if you have extras or want to double it. I always freeze recipes like this, and when the time comes, I just defrost the Tupperware and make some pasta or rice and a veggie to complement the dish.

I put this recipe in the crock-pot before leaving for work the other day and came home to a steaming beef stew that was ready to be eaten! There’s nothing better than a dinner that requires little to no prep when getting home from work!

We enjoyed our Burgundy Beef with rice, since I am gluten free, but it would be delicious over some egg noodles as well. I made this recipe with broccoli, but think a variety of different vegetables would complement it nicely.


Crock Pot Burgundy Beef


  • 2 1/4 – 2 1/2 lb. Pot Roast
  • 1 Onion, diced
  • 16 oz. White sliced mushrooms
  • 2 (12 oz.) Cans or containers cream of mushroom soup (I used Pacific Organic Cream of Mushroom Soup because it is gluten free)
  • 1/4 cup Cabernet Sauvignon



  1. Trim fat and cut the meat into 1-inch chunks. Place cut meat into crock pot.
  2. Stir in diced onions, sliced mushrooms, the cream of mushroom soup, and the wine. Mix well.
  3. Cover and cook on high for 4 hours, or low for 8 hours.
  4. Serve over cooked egg noodles or rice.

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One Response

  1. healthy eating

    Whoa! This blog looks exactly like my old one!
    It’s on a totally different topic but it has pretty much the same layout and design. Outstanding choice
    of colors!


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