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I love any kind of meat and noodle dish and I love Burgundy beef so this was a no brainer for me.  Couple that with this being a crock pot meal and it’s perfection.  I love crock pot meals – coming home to a house wafting with wonderful smells coming from the kitchen and the knowledge that I don’t have to rush to make dinner is divine.  Manga!

Burgundy Beef:
2 ¼-2 ½ lbs. pot roast
1 can condensed beefy mushroom soup
1 can condensed creamy mushroom soup
1 c sliced mushrooms or chopped onions (optional)
¼ c burgundy wine (or cranberry juice)
Trim fat and cut meat into 1-inch pieces. Place in crock-pot. Stir in soups, mushrooms or onions if desired and wine. Cover and cook on high 4-4 ½ hours or low for 8-9 hours. Serve over cooked egg noodles.

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