Show Subscription Form




Contest-Winning Mushroom Pot Roast Recipe
Contest-Winning Mushroom Pot Roast Recipe photo by Taste of Home

Contest-Winning Mushroom Pot Roast Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Cook: 6 hours
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Cook: 6 hours
MAKES: 10 servings

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

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.

Directions

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

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.

Light-Bodied Red Wine

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

Reviews for Contest-Winning Mushroom Pot Roast

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 1, 2014

"Excellent receipt. Today I made it for dinner, but using my Redmond multicooker. It came out yummy, and it takes for me just an hour and half to make it, plus 10 min. to prepare ingredients. Multicooker is such a useful device. "

MY REVIEW
Reviewed Oct. 31, 2014

"This pot roast recipe is excellent. Because of what another reviewer wrote about too much liquid, I reduced the red wine to 1 cup. There was more than enough juice to make gravy. I also used a combination of dried shiitake mushrooms and portabellas. I used quartered carrots instead of chopping them and omitted the celery. I noticed the flavor of the sauce permeated the carrots so you don't taste the carrot flavor. My husband doesn't care for parsnips so I didn't use them, either. I cooked it on low in my slow cooker for 7.5 hours and it made the house smell wonderful. The roast itself was tender and flavorful. I will make this again."

MY REVIEW
Reviewed Sep. 25, 2012

"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)."

MY REVIEW
Reviewed Feb. 4, 2012

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

MY REVIEW
Reviewed Jan. 9, 2012

"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."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT