Cooking Mom: Just Leave It Beef and Wine

The Cooking Mom joins FOX6 WakeUp with a dish that's perfect for dinner tonight.

You can find the recipe below and if you want more of cooking mom delicious recipes go to thecookingmom.com

Ingredients

3 to 4 pounds chuck roast - cut in 2-inch cubes
1 can (10.75 ounces) cream of mushroom soup
1 can (10.75 ounces) cream of celery soup
1 can (10.75 ounces) cream of chicken soup
1 cup dry red wine (or a little more)
1 packet (1 ounce) dry onion soup mix
2 tbsp Worcestershire sauce

Directions

1. Mix all ingredients together.
2. Bake covered in a large casserole in a preheated 300-degree oven for 3 to 4 hours until beef is tender.
3. Serve over warm noodles or mashed potatoes.
4. You can also make this in a slow cooker.
5. Cook on low for 8 hours or until beef fall-apart, tender.