Ingredients
1beef bottom round roast,boneless
ground black pepper
¼cupall-purpose flour
2tbspvegetable oil
1canCampbell’s® Condensed French Onion Soup
1cupred wine
2clovegarlic
1tspItalian seasoning
10ozmushroom
3carrots
1cuponion,chopped
¼cupwater
Preparation
Season the beef with the black pepper. Coat the beef with 2 tablespoons flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often.
Stir the beef, soup, wine, garlic, Italian seasoning, mushrooms, carrots and onions in a 3½-quart slow cooker. Cover and cook on Low for 10 to 11 hours or until the beef is fork-tender.
Stir the remaining flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Increase the heat to High. Cover and cook for 15 minutes or until the mixture boils and thickens.
