Beef Burgundy in Crock Pot

This is bribery food for my young adult kids.
In particular, it's my son Steve's all-time favorite. Now that he has moved out of the house, I know how to get him back home. It's in the Crock Pot now. He will be here for dinner, smiling, mmm'ing instead of talking, I think:). Works for me.

Several folks have asked me to post it, so after much inexcusable delay, here you go.

This recipe is a good one to serve a crowd when you don't want the old standby chili or spaghetti. Or, if you just feel like putting your apron on and cooking up a hearty, old-fashioned, stick-to-your ribs meal that makes everyone happy and kind of sleepy.



BEEF BURGUNDY IN CROCK POT
from Zoanna Zubrowski

Ingredients:

3-4 lb. rump roast, cut into 1" cubes
3 slices crisp, crumbled bacon (crisp is important)
2 cans Campbell's Golden Mushroom soup (NOT cream of, unless you can't find it)
8 oz white mushroom, rinsed, and sliced (or halved or quartered, your choice)
1-2 cans (use your soup can) water, depending how thick you like the gravy
1 lb bag baby carrots
1/2 large onion, chopped
1/4 cup burgundy or cooking sherry

Directions: If possible, get your butcher to cut the meat while you shop. Saves a lot of time!
In large skillet, cook bacon till crisp. Set aside bacon, drain most of the grease but keep some flavor in skillet Add beef, onions and burgundy to skillet. Sear the meat on all sides. Pour this entire lot into 5.5 qt crock pot, add rest of ingredients, cover, and cook on HIGH for 4-5 hours, or LOW for 8. Serve over mashed potatoes. I also like to serve it with green beans, fresh hot rolls, and applesauce.

Bon appetit!