- 8
- 15 mins
- 375 mins
Ingredients
- 2 pounds boneless beef chuck pot roast
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 4 tablespoons olive oil
- 1 cup chopped onion (1 large)
- 3 cloves garlic, minced
- 3 cups lower-sodium beef broth
- 3 tablespoons tomato paste
- 28 ounce can diced tomatoes, do not drain
- 1/2 teaspoon salt
- 16 ounces fresh baby Portobello mushrooms, diced into pieces
- 1 medium chopped red sweet pepper
- 2 stalks of celery, chopped into pieces
- 1 cup of chopped carrots
- Snipped fresh Italian parsley
Preparation
Step 1
Instructions
Trim the fat from the meat. Cut meat into 1-1/2-inch pieces (You could also have the butcher cut it for you.)
In a gallon sized plastic bag, combine flour, thyme, and black pepper. Add your meat to the bag, zip it closed and shake it to coat.
In your Stove Top Safe Crock-Pot® Slow Cooker, heat 4 tablespoon of the oil over medium-high heat. Add your meat and cook about 5 minutes or until meat is brown. Then take your ceramic pot and transfer it to your Slow Cooker. Then add the onion, garlic, beef broth, tomato paste, diced tomatoes, salt, mushrooms, sweet pepper, carrots and celery.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 4 to 5 hours.
Sprinkle fresh parsley on top when ready to serve.