
Red Wine Pot Roast with Mushrooms and Egg Noodles
Ingredients (13)
- 3 slices bacon, chopped
- 3 pounds chuck roast (I used bone-in, also known as a blade roast)
- 8 ounces pearl onions
- 3 cloves garlic, minced
- 12 ounces baby portabello mushrooms, quartered
- Salt and Pepper
- 1 cup beef broth
- 1 cup red wine
- 1/2 teaspoon dried thyme
- 1/4 teaspoon marjoram (or sub Italian seasoning blend)
- 2 Tablespoons cornstarch
- 16 ounces egg noodles
- Parsley, for serving
Directions
Learn how to make this recipe at NeighborFood