Burgundy Beef With Portobello Mushrooms and Pearl Onions

1. Recipe By :Michele Wilson
2. Serving Size : 4 Preparation Time :0:20
3. Categories : Meat:Beef
4. 2 pounds beef bottom round, R-T-C
5. 2 tablespoons olive oil
6. 2 tablespoons flour, all-purpose
7. 1/2 teaspoon salt
8. 1/4 teaspoon ground black pepper
9. 1/4 teaspoon allspice
10. 1 cup burgundy
11. 1 tablespoon worcestershire sauce
12. 1 tablespoon dijon mustard
13. 8 ounces Portobello mushrooms — sliced
14. 5 ounces white pearl onions
15. 2 cloves garlic — minced fine

Mix together wine, worcestershire sauce, dijon mustard, and garlic. Add sliced mushrooms and pearl onions and let marinate while browning meat. Mix together the flour, salt, pepper and allspice. Coat meat on all sides. Keep remaining flour mixture in reserve. Heat pan on high heat and add olive oil. Brown meat on all sides. Transfer to crockpot. Pour wine marinade with mushrooms and onions over meat. Cook on Low for 8 to 10 hours or High 4 to 5 hours.. Remove meat, onions and mushrooms from crockpot. Remove any visible fat from liquid. Place liquid in small saucepan over med-high heat. Add saved flour mixture and stir until gravy is thickened. Serve over meat and mushrooms or on the side.