Thursday, December 12, 2013

{soups-salads-and-salad-dressings} Mushroom Pot Roast Recipe

 

Mushroom Pot Roast Recipe


Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed potatoes to enjoy every last drop of the rich, beefy gravy. —Angie Stewart, Topeka, Kansas

This recipe is:

Contest Winning

Healthy

Diabetic Friendly




    10 Servings
    Prep: 25 min.
    Cook: 6 hours


Ingredients

    1 boneless beef chuck roast (3 to 4 pounds)
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 tablespoon canola oil
    1-1/2 pounds sliced fresh shiitake mushrooms
    2-1/2 cups thinly sliced onions
    1-1/2 cups reduced-sodium beef broth
    1-1/2 cups dry red wine or additional reduced-sodium beef broth
    1 can (8 ounces) tomato sauce
    3/4 cup chopped peeled parsnips
    3/4 cup chopped celery
    3/4 cup chopped carrots
    8 garlic cloves, minced
    2 bay leaves
    1-1/2 teaspoons dried thyme
    1 teaspoon chili powder
    1/4 cup cornstarch
    1/4 cup water
    Mashed potatoes


Directions

    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 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. Yield: 10 servings.


Nutrition Facts: 4 ounces cooked beef with 2/3 cup vegetables and 1/2 cup gravy (calculated without potatoes) equals 310 calories, 14 g fat (5 g saturated fat), 89 mg cholesterol, 363 mg sodium, 14 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1-1/2 fat.




Mushroom Pot Roast published in Healthy Cooking October/November 2011, p31





             Beth Layman  :)


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