Mushroom Pot Roast

By á-25087

Ingredients

• 1 boneless beef chuck roast (3 to 4 pounds)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 1-1/2 pounds sliced fresh shiitake mushrooms
• 2-1/2 cups thinly sliced onions
• 1-1/2 cups beef broth
• 1-1/2 cups dry red wine or additional beef broth
• 1 can (8 ounces) tomato sauce
• 3/4 cup chopped peeled parsnips
• 3/4 cup chopped celery
• 3/4 cup chopped carrots
• 8 garlic cloves, minced
• 2 bay leaves
• 1-1/2 teaspoons dried thyme
• 1 teaspoon chili powder
• 1/4 cup cornstarch
• 1/4 cup water
• Mashed potatoes

Preparation

Step 1

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.