Crock Pot Beef and Vegetables in Rich Burgundy Sauce

From...some cook book that Mom has. I took a picture of the recipe, not the title page of the book, dangit!

Ingredients:

2 cups carrots (baby or sliced)
1 medium bell pepper, cut into thin strips
~2 lbs boneless chuck roast or ground beef
1 can golden mushroom soup
1/2 cup beef broth
1 T Worcestershire sauce
1 package (1 oz) dried onion soup mix
1/4 tsp black pepper
2 T water
3 T cornstarch
hot cooked egg noodles

1. If using ground beef, sauté until no longer pink.
2. Place carrots, bell pepper and beef into crock pot. Combine soup, broth, Worcestershire, soup mix and black pepper in medium bowl, mix well. Pour over meat. Cover and cook on low 3-4 hours for ground beef, 6-8 for chuck roast.
2. If using roast, transfer to cutting board, cover with foil and let stand for 10-15 min. Slice.
3. Turn crock pot to high. Stir water and cornstarch together and mix with vegetable mixture. Cover and cook 10 min until thickened. Serve over noodles.

Notes from Jill's Kitchen: I already added my own changes to the recipe in the blog, other than the mushroom soup. I remember I most certainly did not use golden mushroom soup the last time I made it, but I don't remember what I used instead. I think I maybe added an extra cup or so of beef broth? I should have written this one down earlier, man. Oh well, Sam and the missionaries loved it, so it was a success whatever I did.