Mushroom Pot Roast

Need a gluten free and dairy free main course? Mushroom Pot Roast could be an awesome recipe to try. This recipe serves 10. One portion of this dish contains roughly 29g of protein, 17g of fat, and a total of 322 calories. For $3.56 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 6 hours and 25 minutes. 1095 people were impressed by this recipe. A mixture of potatoes, beef chuck roast, canolan oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is outstanding. Mushroom Pot Roast, Pot Roast with Mushroom Gravy, and Mushroom And Onion Pot Roast are very similar to this recipe.

Servings: 10

Preparation duration: 25 minutes

Cooking duration: 360 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. Originally published as Mushroom Pot Roast in Healthy CookingOctober/November 2011, p31 Nutritional 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. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides.

2. Transfer to a 6-qt. slow cooker.

3. 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.

4. 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.

5. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

6. Serve with mashed potatoes, meat and vegetables.

Nutrition Information:

covered percent of daily need

 

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