Audrey's Crock Pot Burgundy Beef Roast

• 3 lbs boneless beef chuck roast
• 10 34 ounces condensed cream of mushroom soup
• 10 34 ounces condensed French onion soup
• 1 cup sliced mushrooms
• 12 cup chopped onion
• 14 cup Burgundy wine

1. Trim fat from roast.
2. You can leave whole or cut into bite size pieces.
3. Mix remaining ingredients and pour over beef.
4. Cook on High for 4 to 5 hours or Low for 8 to 9 hours.

boneless beef chuck roast, condensed cream, onion soup, mushrooms, onion, wine

Taken from www.food.com/recipe/audreys-crock-pot-burgundy-beef-roast-55345 (may not work)