Meat was tough. Not a lot of flavor. Sorry.
Very good results given the minimal prep required. That said, we've got a true boeuf bourgignon recipe that has substantially the same ingredients, but is five star. Only problem is that one takes hours on the stove and in a Dutch oven. So this is a nice "good enough" beef burgundy for snowy/cold days. I added about a tablespoon of currant jelly to up the flavor.
This is definitely not as good as it looks. The only thing I left out was the salt. It's like glorified beef stew. Yuck. Not a fan.
Best dish I've ever made in the crock pot! The only change I made was to use sliced onion because I forgot to buy the pearl onions. I used a super cheap (as in $3.00) bottle of zinfandel and cooked it for the full 8 hours. Amazing, tasted like something you'd get in a restaurant.
This is a great recipe! Although I use fresh mushrooms instead of canned ones. Thank you for sharing it :)