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Mushroom Pot Roast Recipe

Mushroom Pot Roast Recipe photo by Taste of Home

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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

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Mushroom Pot Roast Recipe

Prep: 25 min. Cook: 6 hours

Yield: 10 Servings

25 360 385

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, 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.

Nutritional 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.

Originally published as Mushroom Pot Roast in Healthy Cooking October/November 2011, p31

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Mushroom Pot Roast

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Reviewed on Sep. 25, 2012 by emp1

This is a great recipe that I'm planning on doing again. The meat was tender and the taste was great! The only thing that I would try next time is to season the meat the night before with some Adobo OR a "sofrito" rub (peppers,onions,garlic,cilantro and salt).

Reviewed on Feb. 04, 2012 by JanetteReinhart

I made this for a client and they loved it. Being able to put it in the Crock Pot was an added bonus.

Reviewed on Jan. 09, 2012 by Idontcarewhatmyscreennameis

Because I have a 3qt slow cooker I halved the recipe. No Problem.

I was not sure about the parsnips, never having them before, but they absorbed the juices and seasoning and were very flavorful. Making the second half today.

Reviewed on Dec. 29, 2011 by saxybone

This had excellent flavor, but I put it in the oven.

Reviewed on Nov. 13, 2011 by danid

I thought this was very good. I didnt' have wine so I subbed extra beef broth and subbed the shitake mushrooms with regular mushrooms becausue of the expense. I thought it was good and would be even better with the wine and mushrooms.. Also, It made alot of gravy so I would think you really don't need as much liquid next time.

Reviewed on Nov. 13, 2011 by danid

I thought this was very good. I didnt' have wine so I subbed extra beef broth but think it would have been even better with the wine. It made alot of gravy so I would think you really don't need as much liquid next time.

Reviewed on Oct. 27, 2011 by Yarmouth

This recipe is FULL of flavor. All those vegetables cooked in the juices preserves all the wonderful nutrition. It will become a regular and favorite at our house.

Reviewed on Oct. 17, 2011 by mjlouk

I didn't even do the gravy part and I subbed red potatoes for the parsnips b/c we don't like them and it still turned out great. DH really liked it.

Reviewed on Oct. 04, 2011 by Wishram

We found this a very work-intensive project, ending in poor results - too many mushrooms, onions. Taste not worth the cost and work.

Reviewed on Oct. 02, 2011 by Matilta

This is the most tasty pot roast i ever made in a crock pot. I changed some things around. I used portebella mushrooms and a leaner cut of beef. Otherwise I followed the recipie. Usually I find the meat dry when i use my crock pot. Definately not the case with this.

Reviewed on Sep. 27, 2011 by MBilllman

The meat and gravy are SO full of flavor. Delicious!

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