Mushroom Pot Roast in the Slow Cooker
Tender beef cooked slow and low with vegetables and wine
- slow cooker
- 3-4 lb Chuck Roast (any other hunk of beef suitable for slow cooking)
- ½ tsp Salt
- ¼ tsp Pepper
- 1 TBSP Canola Oil
- 1-1½ lb Mushrooms I used oyster mushrooms but use what you have and like
- 1½ c Onions, thinly sliced
- 1½ c Dry Red Wine, (or additional reduced-sodium beef broth)
- 1 8oz Can Tomato Sauce
- ¾ c Parsnips, chopped and peeled (leave them out if you don't like it)
- ¾ c Celery, Chopped
- ¾ c Carrot, Chopped
- 8 Cloves Garlic, Minced
- 2 Bay Leaves
- 1½ tsp Dried Thyme
- 1 tsp Chili Powder
- 1/4 c Cornstarch
- 1/4 c Water
- Mashed Potatoes to Serve On
Start By Browning Meat, Mushrooms and Onions
- Season meat with salt and pepper on all sides.
- In a large dutch oven or crock pot with a browning setting- Add oil and brown meat on all sides and Sautee onions and mushrooms to start them cooking.
Add Vegetables and Seasonings
- Toss remaining vegetables with garlic and chili powder and thyme, (including garlic)Dump into crockpot
- Toss in remaining ingredients and bay leaves
- On low for 6-8 hours until meat is tender.
- Pull out meat and vegetables, keep warm. Throw away Bay Leaves & skim fat from the top
- Combine corn starch and water until smooth.Pour liquid into a saucepan and gradually stir in the cornstarch mixture.
- Bring to a boil- cook and stir 2 minutes or until thickened.
- Meat, vegetables and sauce on top of mashed potatoes, (or mashed cauliflower)
The original recipe that I was playing around with was found on Taste of Home.com You'll see that the photo is not of a final product; but rather of the cooking stage. It smelled so good that as soon as it was done we dug in and did not take a picture. I don't regret it.