Beef Burgundy & Vegetables

MMMMmmmmmmm!  So Yummy!  I have an appt. today at 3:30pm, so I needed to get dinner ready early - what better then Beef Burgundy in the Crock Pot (with Veggies to boot) a real one pan meal!!!

2 - 2.5lbs Beef Chuck Roast
8 oz baby carrots
8 oz sliced mushrooms (fresh or canned; drained)
1 green pepper, cut into thin slices
1 packet onion soup mix or 1 tbsp minced onions, 1 tsp sugar; 1/2 tsp onion powder
3 tbsp olive oil
2 tbsp redwine
1 cup beef broth
1/2 tsp salt
1/4 tsp pepper
3 tbsp corn starch
2 tbsp water

1.  Spray Crock Pot with cooking spray.  Wash carrots, & mushrooms (or drain canned mushrooms), wash/core/slice green pepper and put in bottom of Crock.
2.  Put chuck roast on top of veggies in the crock.
3.  Mix onion soup mix, olive oil, red wine, beef broth, salt & pepper in a bowl and pour over top of the chuck roast.
4.  Cook on Low for 8hrs or on High for 4hrs.
5.  Remove meat to plate and cover with foil, let stand 10 - 15min before slicing.
6.  Blend the cornstarch and water (or shake it in a Tupperware Gravy Shaker) until blended.  Add to Crock Pot; turn on High, then cook uncovered for 15min or until thickened. 
7.  Serve meat and veggies with gravy over top.
(You can serve this with 2 - 4 cups of egg noodles, but I made those yummy Easy Bisquick Rolls - check my fav recipes page).

I'll get pics up later!