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:

2 bay leaves

1 boneless beef chuck roast (3 to 4 pounds)

1 can (8 ounces) tomato sauce

1 tablespoon canola oil

3/4 cup chopped carrots

3/4 cup chopped celery

1 teaspoon chili powder

1/4 cup cornstarch

1-1/2 teaspoons dried thyme

1-1/2 pounds sliced fresh shiitake mushrooms

8 garlic cloves, minced

1-1/2 cups reduced-sodium beef broth

2-1/2 cups thinly sliced onions

3/4 cup chopped peeled parsnips

1/4 teaspoon pepper

Mashed potatoes

1/2 teaspoon salt

1/4 cup water

Equipment:

dutch oven

slow cooker

sauce pan

frying pan

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:

Quickview
321k Calories
28g Protein
17g Total Fat
14g Carbs
21% Health Score
Limit These
Calories
321k
16%

Fat
17g
27%

  Saturated Fat
7g
44%

Carbohydrates
14g
5%

  Sugar
4g
5%

Cholesterol
93mg
31%

Sodium
412mg
18%

Get Enough Of These
Protein
28g
57%

Zinc
10mg
73%

Vitamin B12
3µg
62%

Selenium
31µg
45%

Vitamin B3
8mg
41%

Vitamin B6
0.78mg
39%

Vitamin A
1819IU
36%

Phosphorus
340mg
34%

Potassium
862mg
25%

Iron
3mg
20%

Vitamin B2
0.34mg
20%

Vitamin B5
1mg
17%

Manganese
0.32mg
16%

Fiber
3g
12%

Magnesium
48mg
12%

Vitamin K
11µg
11%

Copper
0.22mg
11%

Vitamin B1
0.14mg
9%

Vitamin C
7mg
9%

Vitamin E
1mg
8%

Folate
30µg
8%

Calcium
51mg
5%

Vitamin D
0.32µg
2%

covered percent of daily need
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Food Trivia

The largest item on any menu in the world is the roast camel.

Food Joke

John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

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