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Pot Roast with Mushrooms
Pot Roast with Mushrooms
360 min10 servings

This pot roast with mushrooms is a comforting meal that cooks all day in the slow cooker.

Ingredients
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
Instructions
1 Brown the roast
2 Sprinkle the roast with salt and pepper. In a Dutch oven, brown the roast in oil on all sides.
3 Slow-cook on low
4 Transfer the roast to a 6-quart 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 six to eight hours or until meat is tender.
5 Make the gravy
6 Remove the meat and vegetables to a serving platter and keep warm. Discard the bay leaves. Skim the fat from the cooking juices and transfer the juices to a small saucepan. Bring the liquid to a boil, then combine the cornstarch and water until smooth, gradually stirring them into the pan. Bring to a boil and cook and stir for two minutes or until thickened. Serve pot roast with mashed potatoes, meat and vegetables.