Mushroom Pot Roast

By The Canadian Living Test Kitchen

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Mushroom Pot Roast
Photography by Edward Pond

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings:	-
cal	454454 cal
pro	47 g47g pro
total fat	23 g23g total fat
sat. fat	8 g8g sat. fat
carb	11 g11g carb
fibre	2 g2g fibre
chol	114 mg114mg chol
sodium	347 mg347mg sodium
% RDI:	-
calcium	44 calcium
iron	4242 iron
vit A	4444 vit A
vit C	88 vit C
folate	1515 folate

With the rush of school, work and extra-curricular activites in full swing, you'll love the ease of this meltingly-tender pot roast from your slow cooker.

Ingredients

3 3lb lbboneless beef cross rib pot roastboneless beef cross rib pot roasts
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1 onion , diced1 1oniononions, diced
2 carrots , sliced2 2carrotcarrots, sliced
2 celery stalks , sliced2 2celery stalkcelery stalks, sliced
3 cloves garlic , minced3 3cloves garlic, minced
1 tsp dried marjoram 1 1tsp tspdried marjoram
1 tsp dried oregano 1 1tsp tspdried oregano
4 cups button mushrooms , quartered4 4cups cupsbutton mushroombutton mushrooms, quartered
1/3 cup sodium-reduced beef stock 1/3 1/3cup cupsodium-reduced beef stock
2 tbsp tomato paste 2 2tbsp tbsptomato paste
2 tsp Worcestershire sauce 2 2tsp tspWorcestershire sauce
3 tbsp all-purpose flour 3 3tbsp tbspall-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.

Additional information :

Source : Canadian Living Magazine: January 2008