Packed with wholesome veggies and tender beef, this is one company-special dish that everyone will like—whether following a special diet or not.
—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 the 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.
PER SERVING 4 ounces cooked beef with 2/3 cup vegetables and 1/2 cup gravy equals 310 cal., 14 g fat (5 g sat. fat), 89 mg chol., 363 mg sodium, 14 g carb., 3 g fiber, 30 g pro. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 1/2 fat.