MUSHROOM POT ROAST
Source of Recipe
Taste of Home
List of Ingredients
1 boneless beef chuck roast (3 to 4 lbs)
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon canola oil or veg. oil
1 1/2 lbs, sliced fresh shiitake mushroom
2 1/2 cups thinly sliced onions
1 1/2 cups reduced sodium beef broth
1 1/2 cups dry red wine or additional beef broth
1 can (8 oz) tomato sauce
3/4 cup chopped peeled parsnips (bleah, will leave them out next time)
3/4 cup chopped celery
3/4 chopped carrots
8 garlic cloves
2 bay leaves
1 1/2 teaspoon dried thyme
1 teaspoon chili powder
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1/4 cup cornstarch
1/4 cup water
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Mashed potatoes
Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to crock pot. Add the broth, wine, mushrooms, vegies, tomato sauce, and spices. Cover and cook on low 6 to 8 hours or until meat is tender.
Remove meat and vegetables to a platter. * I put them in a large casserole dish and then covered them with the thickened gravy, covered the dish and kept warm until serving.
For the gravy: discard bay leaves, skim fat from cooking juices and transfer to a small sauce pan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegatables.* see note above. Recipe
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