Beef Bourguignon

2 pounds chuck roast
1 1/2 tablespoons flour
2 large yellow onions
1 cup fresh mushrooms
1 teaspoon table salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 cup beef broth
1 cup burgundy wine

Cut the meat into 1 inch cubes, trimming off the fat as you go. Dredge the meat in flour by pressing the chunks firmly into a bowl containing the flour. Peel and slice the onions into 1/4 inch rings. Wast the mushrooms and slice 1/8 inch thick. Add all ingredients to the slow cooker. Cover and cook on LOW setting for 8 to 10 hours.



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