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Mushroom Pot Roast

Mushroom Pot Roast
Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed potatoes to enjoy every last drop of the rich, beefy gravy. —Angie Stewart, Topeka, Kansas
10 ServingsPrep: 25 min. Cook: 6 hours

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 reduced-sodium beef broth
  • 1-1/2 cups dry red wine or additional reduced-sodium 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

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,
© Taste of Home 2013

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Mushroom Pot Roast (continued)

Directions (continued)

  • 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. Yield: 10 servings.
Nutrition Facts: 4 ounces cooked beef with 2/3 cup vegetables and 1/2 cup gravy (calculated without potatoes) equals 310 calories, 14 g fat (5 g saturated fat), 89 mg cholesterol, 363 mg sodium, 14 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1-1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013