MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mushroom Pot Roast
 Categories: Beef, Mushrooms, Vegetables, Herbs, Chilies
      Yield: 10 Servings

      4 lb Boneless chuck roast
    1/2 ts Salt
    1/4 ts Pepper
      1 tb Oil
  1 1/2 lb Fresh shiitake mushrooms;
           - sliced
  2 1/2 c  Onions; thin sliced
  1 1/2 c  Beef broth
  1 1/2 c  Dry red wine
      8 oz Can tomato sauce
    3/4 c  Parsnips; peeled, chopped
    3/4 c  Celery; chopped
    3/4 c  Carrots; chopped
      8 cl Garlic; minced
      2    Bay leaves
  1 1/2 ts Dried thyme
      1 ts Chilli spice mix
    1/4 c  Corn starch
    1/4 c  Water
           Mashed potatoes

  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 to 8 hours or until meat is tender.

  Remove meat and vegetables to a serving platter; keep warm. Discard
  bay leaves. Skim fat from cooking juices; transfer juices to a
  small saucepan. Bring liquid to a boil. Combine corn starch 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.

  Recipe by Angie Stewart, Topeka, Kansas

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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