Burgundy Beefcrockpot, main dish, meats 4.00 tablespoon butter 4.00 tablespoon olive oil 1.00 can (1 1/4 lb.) small white onions 4.00 lb chuck roast; cut in 2 cubes 0.25 cup flour 1.00 teaspoon kitchen bouquet 1.00 tablespoon tomato paste 3.00 cup burgundy wine 0.25 teaspoon pepper 3.00 bay leaves 0.50 teaspoon thyme 0.50 teaspoon marjoram 1.00 tablespoon chopped parsley 0.75 lb fresh or canned mushrooms 1 chopped fresh parsley; for garnish until brown. Remove from skillet and place in the slow cooker. In same skillet, brown meat cubes on all sides; add to slow cooker. Discard all but 1 tbs. fat from skillet. Add flour, Kitchen Bouquet and |
