Mushroom Pot Roast
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 454 |
| pro | 47 g |
| total fat | 23 g |
| sat. fat | 8 g |
| carb | 11 g |
| fibre | 2 g |
| chol | 114 mg |
| sodium | 347 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 42% |
| vit A | 44% |
| vit C | 8% |
| folate | 15% |
-
3 lb (1.5 kg) boneless beef cross rib pot roast
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
1 onion, diced
2 each carrots and stalks celery, sliced
3 cloves garlic, minced
1 tsp (5 mL) each dried marjoram and oregano
4 cups (1 L) button mushrooms, quartered
1/3 cup (75 mL) sodium-reduced beef stock
2 tbsp (25 mL) tomato paste
2 tsp (10 mL) worcestershire sauce
3 tbsp (50 mL) all-purpose flour
Preparation:
Sprinkle beef with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown beef all over, adding more oil if necessary. Transfer to slow cooker.
Discard any fat from pan; add remaining oil. Cook onion, carrots, celery, garlic, marjoram and oregano over medium heat until softened, about 5 minutes. Add mushrooms; cook until tender, about 5 minutes. Scrape into slow cooker.
Stir in stock, scraping up brown bits; boil for 1 minute and pour into slow cooker. Add tomato paste and Worcestershire sauce; cover and cook on low for 5 to 7 hours or until beef is tender.
Transfer meat to cutting board; tent with foil and let stand for 15 minutes before thinly slicing across the grain.
Meanwhile, whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high for about 15 minutes or until thickened. Serve with beef.
Discard any fat from pan; add remaining oil. Cook onion, carrots, celery, garlic, marjoram and oregano over medium heat until softened, about 5 minutes. Add mushrooms; cook until tender, about 5 minutes. Scrape into slow cooker.
Stir in stock, scraping up brown bits; boil for 1 minute and pour into slow cooker. Add tomato paste and Worcestershire sauce; cover and cook on low for 5 to 7 hours or until beef is tender.
Transfer meat to cutting board; tent with foil and let stand for 15 minutes before thinly slicing across the grain.
Meanwhile, whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high for about 15 minutes or until thickened. Serve with beef.
Source
Canadian Living Magazine: January 2008
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