Top 10 Dinners to Make for Company

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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 Sliced fresh shiitake
- mushrooms
2 1/2 c Thin sliced onions
1 1/2 c Beef broth
1 1/2 c Dry red wine
8 oz Can tomato sauce
3/4 c Chopped peeled parsnips
3/4 c Chopped celery
3/4 c Chopped carrots
8 cl Garlic; minced
2 Bay leaves
1 1/2 ts Dried thyme
1 ts Chilli spice mix
1/4 c Cornstarch
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 6-8 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 cornstarch 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.

Angie Stewart, Topeka, Kansas

Makes: 10 servings

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

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