Cooking Directions

• Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the beef and cook for 10 minutes or until well browned on both sides.  Pour off any fat.
• Stir the sauce, vinegar, mushrooms and bacon in a 5-quart slow cooker. Add the beef and turn to coat.
• Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender.  Serve the beef and sauce with the noodles.

Ingredients

• 2 pounds boneless beef chuck roast, 1-inch thick
• 2.666 cups Prego® Traditional Italian Sauce
• 0.333 cup balsamic vinegar
• 2 packages (8 ounces each ) mushrooms(about 6 cups)
• 1 slice bacon, cooked and crumbled
• 9 ounces (3/4 of a 12-ounce package) medium egg noodles(about 6 cups), cooked and drained