MUSHROOM SAUCED BEEF

1/2 pound white mushrooms, sliced
1 medium onion, sliced
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/3 cup dry red wine
2 T. Worcestershire sauce
1 (4 oz.) can diced green chiles
1 (2 1/2 lb.) boneless beef chuck or rump roast, trimmed of fat
5 T. quick-mixing flour (I use WONDRA)

In a large CrockPot, combine 3/4 of the mushrooms and the onion. In a small bowl, whisk together the undiluted soup with the wine, 1 T. of the Worcestershire sauce, and the chiles. Pour half of the soup mixture over the mushrooms and onion in the CrockPot. Cut the beef horizontally into 2 pieces about 3/4" inch thick. Place on top of the mushroom mixture. Scatter the remaining mushroom slices over the meat and pur the remaining soup mixture evenly over all. Do not mix. Cover and cook on LOW about 8 hours, or unti the beef is tender, but not falling apart, increase the heat setting to HIGH. Mix the remaining Worcestershire sauce with the flour and several spoonfuls of the liquid from the CrockPot until smooth. Stir the flour mixture into th sauce in the CrockPot and cook on HIGH 1/2 hour, or until slightly thickened.