Contest-Winning Mushroom Pot Roast Recipe photo by Taste of Home
Contest-Winning Mushroom Pot Roast
TOTAL TIME: Prep: 25 min. Cook: 6 hours
YIELD: 10 servings.
Packed with wholesome veggies and tender beef, this is one company-special entree all ages will like. Serve mashed potatoes alongside to soak up every last drop of the beefy gravy. —Angie Stewart, Topeka, Kansas
Ingredients
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1 boneless beef chuck roast (3 to 4 pounds)
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon canola oil
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1-1/2 pounds sliced fresh shiitake mushrooms
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2-1/2 cups thinly sliced onions
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1-1/2 cups reduced-sodium beef broth
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1-1/2 cups dry red wine or additional reduced-sodium beef broth
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1 can (8 ounces) tomato sauce
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3/4 cup chopped peeled parsnips
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3/4 cup chopped celery
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3/4 cup chopped carrots
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8 garlic cloves, minced
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2 bay leaves
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1-1/2 teaspoons dried thyme
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1 teaspoon chili powder
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1/4 cup cornstarch
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1/4 cup water
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Mashed potatoes
Directions
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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.
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2.
Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer juices 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.
Nutrition Facts
4 ounces cooked beef with 2/3 cup vegetables and 1/2 cup gravy: 310 calories, 14g fat (5g saturated fat), 89mg cholesterol, 363mg sodium, 14g carbohydrate (4g sugars, 3g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1-1/2 fat.
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