Subj : BH&G 3401
To   : All
From : Dave Drum
Date : Fri Jul 23 2021 00:48:22

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chunky Pot Roast-Portobello Soup
 Categories: Crockpot, Beef, Mushrooms, Soups, Herbs
      Yield: 6 Servings
 
  2 1/2 lb Boneless beef chuck pot
           - roast
    1/4 c  All-purpose flour
      1 ts Dried thyme; crushed
    1/2 ts Ground black pepper
      2 tb Olive oil
      1 c  Chopped onion
      3 cl Garlic; minced
      3 c  Lower-sodium beef broth
      1 c  Dry red wine, such as
           - burgundy
      3 tb Tomato paste
    1/2 ts Salt
     16 oz Fresh baby portobello
           - mushrooms; halved
    3/4 c  Coarse chopped red bell
           - pepper
           Snipped fresh Italian
           - parsley
 
  Trim fat from meat. Cut meat into 1 1/2" pieces. In a
  plastic bag combine flour, thyme, and black pepper. Add
  meat, a few pieces at a time, shaking to coat. In a large
  skillet heat 1 tablespoon of the oil over medium-high
  heat. Add half of the meat; cook about 5 minutes or until
  meat is brown. Transfer meat to a 4-quart slow cooker.
  Repeat with the remaining meat and the remaining 1
  tablespoon oil, adding onion and garlic for the last 3
  minutes of cooking. Transfer meat mixture to the cooker.
  Stir in broth, wine, tomato paste, and salt.
  
  Cover and cook on low-heat setting for 7 to 8 hours or on
  high-heat setting for 4 to 5 hours.
  
  If using low-heat setting, turn to high-heat setting.
  Stir in mushrooms and sweet pepper. Cover and cook for 30
  minutes more. Sprinkle each serving with parsley.
  
  Makes: 6 servings
  
  Better Homes & Gardens | December 2016
  
  MM Format by Dave Drum - 28 December 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... You can fry anything if you have enough batter.

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