Mushroom Pot Roast

Mushroom Pot Roast

Photo by Robert P.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    boneless beef chuck roast (3 to 4 pounds)

  • ½

    teaspoon salt

  • ¼

    teaspoon pepper

  • 1

    tablespoon canola oil

  • 1-½

    pounds sliced fresh shiitake mushrooms

  • 2-½

    cups thinly sliced onions

  • 1-½

    cups beef broth

  • 1-½

    cups dry red wine or additional beef broth

  • 1

    can (8 ounces) tomato sauce

  • ¾

    cup chopped peeled parsnips

  • ¾

    cup chopped celery

  • ¾

    cup chopped carrots

  • 8

    garlic cloves, minced

  • 2

    bay leaves

  • 1-½

    teaspoons dried thyme

  • 1

    teaspoon chili powder

  • ¼

    cup cornstarch

  • ¼

    cup water

  • Mashed potatoes

Directions

Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender. Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.


Nutrition

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