Slow-Cooker Beef Tips Burgundy

• 1 boneless beef chuck roast (3 pounds), trimmed and cut into 1-inch pieces
• 2 medium onions, halved and sliced
• 1/2 pound sliced fresh mushrooms
• 4 garlic cloves, minced
• 3 cups beef stock
• 1/2 cup dry red wine or additional beef stock
• 2 tablespoons Worcestershire sauce
• 2 tablespoons red wine vinegar
• 1-1/4 teaspoons salt
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon pepper
• 1/3 cup cornstarch
• 1/3 cup cold water
• Hot cooked egg noodles
• Minced fresh parsley

1. In a 5-qt. slow cooker, combine beef, onions, mushrooms and garlic. In a small bowl, mix next 7 ingredients; pour over beef mixture. Cook, covered, on low until meat is tender, 6-8 hours.
2. Skim fat from juices. In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until thickened, about 45 minutes. Serve with noodles; sprinkle with parsley.
3. Omitting parsley, freeze cooled meat mixture, sauce and egg noodles in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in microwave-safe dishes until heated through, stirring gently and adding water if necessary. Sprinkle with parsley.

chuck roast, onions, mushrooms, garlic, beef stock, red wine, worcestershire sauce, red wine vinegar, salt, red pepper, pepper, cornstarch, cold water, egg noodles, fresh parsley

Taken from www.tasteofhome.com/recipes/slow-cooker-beef-tips-burgundy/ (may not work)