Crockpot recipes
1/4 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon coarsely-ground black pepper
3/4 teaspoon salt
1 1/2 pounds boneless beef chuck roast -- cut 1/4" by 3"
1 onion -- halved, sliced 1/4"
1 cup sliced mushrooms
1/4 cup red wine
8 ounces egg noodles
1/4 cup sour cream
Fresh thyme sprigs -- (optional)

In 4-quart crockpot, combine flour, thyme, pepper and salt. Add beef; toss to coat. Top beef with onions and mushrooms. Pour wine over. On LOW setting cook until beef is tender, about 8 hours. Turn off crockpot.

Meanwhile, during last 15 minutes of cooking time, cook noodles. Transfer noodles to a serving platter. Remove 1/2 cup cooking liquid from meat mixture, stir into sour cream. Stir sour cream mixture back into the meat mixture. Top cooked noodles with stroganoff, garnish with thyme.

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