Beef Burgundy with Potatoes


3 lbs. HAEN BEEF CHUCK ROAST cut into 1 1/2 inch pieces
6 oz. fresh mushroom pieces
3 cloves minced garlic
1 cup beef broth
1 cup dry red wine
1/4 cup flour
1 T. chopped rosemary leaves
1/2 tsp. salt
1/2 tsp. pepper
1 bag (24 oz.) refrigerated mashed potatoes with skin
1/3 cup sour cream


1. Spray a 5 qt. slow cooker with cooking spray.
2. Add beef, mushrooms and garlic to slow cooker.
3. In a medium bowl, mix broth, wine, flour, rosemary, salt and pepper with wire whisk until blended.
4. Pour over beef mixture.
5. Cover; cook on low 10 hours or until beef is tender.
6. Heat potatoes according to package directions; stir in sour cream.
7. Serve beef over potatoes.