Mushroom Pot Roast
You’ll wow everyone at the table with the wine-warmed flavor of this dressed-up roast. Cooked with shiitake mushrooms, onions and other vegetables, it makes a sensational main course. Include a side of mashed potatoes so guests can savor every last drop of gravy!
—ANGIE STEWART TOPEKA, KS
PREP: 25 MIN. • COOK: 6 HOURS • MAKES: 10 SERVINGS
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
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 the meat and vegetables to a 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 pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with potatoes, meat and vegetables.