Beef and Vegetables in Rich Burgundy Sauce from Slow Cooker Casseroles & More

8 ounces sliced mushrooms
8 ounces baby carrots
1 medium bell pepper, cut into thin strips
2 1/2 pounds chuck roast
1 can golden mushroom soup
1/4 cup dry red wine or beef broth
1 Tablespoon Worcestershire sauce
1 package dried onion soup mix
1/4 teaspoon black pepper
2 Tablespoons water
3 Tablespoons cornstarch
4 cups hot cooked noodles
Chopped fresh parsley (optional)

Place mushrooms, carrots and bell peppers in slow cooker. Place roast on top of vegetables. Combine soup, wine, Worcestershire sauce, soup mix and black pepper in medium bowl; mix well. Pour soup mixture over roast. Cover and cook on LOW 8-10 hours.

Blend water into cornstarch in cup until smooth; set aside. Transfer roast to cutting board, cover with foil. Let stand 10-15 minutes before slicing.

Turn slow cooker to HIGH. Stir cornstarch mixture into vegetable mixture; cover and cook 10 minutes or until thickened. Serve over cooked noodles. Garnish with parsley, if desired.

Makes 6-8 servings.