Beef in a red wine sauce

Here is a great weeknight meal for those busy working moms. Throw it in the crockpot in the morning and it'll be ready when you get home. If you were making this on the weekend or had some extra time you can sear the meat in a hot skillet before putting it in the crockpot, but you can skip that if you'd like.I found this recipe in Southern Living magazine. Like most of my dinners, this too cost about $12. Enjoy!!!

Ingredients


3 pounds boneless beef chuck roast, cut into 1 inch pieces
1 Medium onion, sliced
1 pound fresh mushrooms, halved
1 package (1.61 ounce) brown gravy mix
1 (10 1/2 ounce) can beef broth
1 Cup red wine
2 tablespoon tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley

Directions
Place first 3 ingredients in a 6 quart slow cooker.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf.
Cover and cook on HIGH 6 hours. Remove and discard bay leaf. Serve over noodles. Garnish, if desired