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Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 10 |
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Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed potatoes to enjoy every last drop of the rich, beefy gravy. âAngie Stewart, Topeka, Kansas 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 |
Directions:
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 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. Yield: 10 servings.
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