Contest-Winning 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
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
Reviews
Well, it is in the slow cooker now. I can't wait. I hardly ever measure anything, but go by eye and personal preference. First I put all the liquid ingredients in the cooker first. Used red pepper flakes instead of pepper, used a 6 oz can of tomato paste because its all I had, didn't use parsnips or celery because I didn't have any. Used chicken broth instead of beef, again because its all I had. Otherwise all ingredients are the same. Mixed everything in the cooker except for the meat and mushrooms and put it on high for 30 minutes to maybe cook off the wine fumes. THen I plan to add the meat and at the last hour add the mushrooms. Oh I did add a splash of Worcestershire sauce to the ingredients as well. As I don't have cornstarch, I will mix flour with water in a jar to combine and add to the liquid at the end for some savory gravy. Will update when done!.
This is an EXCELLENT recipe. I noticed other reviewers recommending to cut back on the amount of suggested liquids, and I would NOT recommend this (unless you really don't care to make the gravy to go along with it at the end) This is my new favorite pot roast recipe, hands down. I did add 1 1/2 tsp of marjoram to the recipe (it's a favorite to add these kinds of dishes for me) and it turned out great! :)
I read thru the reviews before making and though I followed the recipe (for the most part) I did tweak slightly. I didn't measure the veggies other than buying mushrooms by the pound (and I did splurge for the shiitake - good call!). I cut the celerey (my husband won't eat it), for the onions I used 2 whole medium-large onions. Parsnips I used 2 small-medium sized ones. Carrots I used a whole pound, peeled and chopped. And then I had a 15oz. can of Tomato sauce and used about 3/4 quarters of it. So more than recipe called for but still yummy! And then due to timing, I did not make the gravy. Will try to make that next time.
I skipped the parsnips but the recipe had excellent flavor.
I MIGHT try this again but I would change several things...cut back on the amount of broth (way too much liquid) and would use baby carrots and quartered red potatoes (I couldn't even find the chopped veggies in all the liquid!!!) and probably leave out the parsnips (didn't notice their flavors at all) Was not that impressed but am curious to try again with those changes.
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.
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.
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).
I made this for a client and they loved it. Being able to put it in the Crock Pot was an added bonus.
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.