Slow Cooker Beef with Red Wine Sauce

3 lb. boneless beef chuck roast, cut into 1" pieces

1 medium onion, sliced

1 lb. fresh mushrooms, halved

1 1.6-oz. package brown gravy mix

1 10-oz. can beef broth

1 c. red wine

2 T. tomato paste

1 bay leaf

Hot cooked egg noodles or rice

Chopped fresh parsley for garnish

Place beef, onion, and mushrooms in a 6-qt. slow cooker. Whisk together gravy mix, beef broth, red wine, and tomato paste. Pour mixture evenly over beef and vegetables. Add bay leaf. Cover and cook on HIGH for 6 hours. Remove and discard bay leaf. Serve over noodles or rice. Garnish with parsley, if desired. 

Serves 6.

Adapted from Southern Living Dinner in a Dish, p. 217.