Mushroom Pot Roast
- Portion size: 4 to 6
This recipe makes 6 servings
|Per each of 6 servings:||-|
|total fat||23 g|
|sat. fat||8 g|
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.
- 3 lb 3lbboneless beef cross rib pot roastboneless beef cross rib pot roasts
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 2 tbsp 2tbspvegetable oil
- 1 1oniononions, diced
- 2 2carrotcarrots, sliced
- 2 2celery stalkcelery stalks, sliced
- 3 3cloves garlic, minced
- 1 tsp 1tspdried marjoram
- 1 tsp 1tspdried oregano
- 4 cups 4cupsbutton mushroombutton mushrooms, quartered
- 1/3 cup 1/3cupsodium-reduced beef stock
- 2 tbsp 2tbsptomato paste
- 2 tsp 2tspWorcestershire sauce
- 3 tbsp 3tbspall-purpose flour
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.
Source : Canadian Living Magazine: January 2008