Mushroom Pot Roast in the Slow Cooker

Tender beef cooked slow and low with vegetables and wine
Prep Time20 mins
Course: Main Course
Keyword: Beef, Mushroom, Pot Roast
Cost: 20

Equipment

  • slow cooker

Materials

  • 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
  • c Onions, thinly sliced
  • 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
  • tsp Dried Thyme
  • 1 tsp Chili Powder
  • 1/4 c Cornstarch
  • 1/4 c Water
  • Mashed Potatoes to Serve On

Instructions

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

Cook

  • On low for 6-8 hours until meat is tender.

Finish Sauce

  • 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.

Serve

  • Meat, vegetables and sauce on top of mashed potatoes, (or mashed cauliflower)

Notes

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.
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