Ingredients :
- 2 cans diced tomatoes with mild green chiles
- 1-1/2 cups dry red wine
- 1 can condensed tomato soup, undiluted
- 1 can condensed cream of mushroom soup, undiluted
- 1 can tomato sauce
- 3 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground mustard
- 1/2 teaspoon pepper
- 1 beef tenderloin
- Chopped fresh parsley, optional
Directions :
- Stir together tomatoes, wine, soups, tomato sauce, garlic, Worcestershire sauce, mustard and pepper in bottom of 6- or 7-qt. slow cooker. Cut beef tenderloin in half; add to slow cooker, making sure to cover with sauce mixture. Cover and cook on low until meat is tender, 6-8 hours. If desired, top with chopped fresh parsley.
