Mushroom Pot Roast

By ezunich

Ingredients

• 1 boneless beef chuck roast (3-4 lbs)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tbs canola oil
• 1 1/2 lbs sliced fresh 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 oz) tomato sauce
• 3/4 cup peeled, chopped parsnips
• 3/4 cup chopped celery (I use 2 stalks and discard after cooking)
• 3/4 cup sliced carrots
• 8 garlic cloves
• 2 bay leaves
• 1 1/2 tsp dried thyme
• 1 tsp chili powder
• 1/4 cup cornstarch
• 1/4 cup water
• Mashed potatoes

Preparation

Step 1

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.

2. Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves and celery stalks. 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.