Slow Cooker Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis for #SundaySupper
Slow Cooker Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis for #SundaySupper might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free and dairy free recipe has 361 calories, 39g of protein, and 10g of fat per serving. For $2.7 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Cupcakes and Kale Chips has 639 fans. If you have balsamic vinegar, carrots, dry red wine, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a super spoonacular score of 100%. Try Slow Cooker Pot Roast with Mushrooms, Slow-Cooker Beef Pot Roast, and Slow Cooker Beef Pot Roast for similar recipes.
Servings: 6
Ingredients:
¼ c balsamic vinegar
1 c beef broth/stock
freshly ground black pepper
1 c baby carrots, or whole carrots, peeled and cut into “fingers”
¼ c cornstarch
1 c dry red wine (I've used Merlot and Zinfandel)
1 (2 to 3-pound or bigger) beef eye round or top round roast (or another type of beef roast, such as chuck)
1 large sprig of fresh rosemary
3 garlic cloves, smashed and peeled
1 t kosher salt
2 T olive oil
½ c frozen peas (no need to thaw)
2 T tomato paste
10 oz. cremini, baby bella, or white button mushrooms, halved or quartered
1 medium or ½ of a large onion, quartered
Equipment:
frying pan
slow cooker
wooden spoon
ladle
Cooking instruction summary:
Heat the olive oil in a pan over medium-high heat.Combine the corn starch, salt, and pepper in a shallow dish.Roll the meat around in the cornstarch mixture until it is coated on all sides. Set aside the remaining cornstarch mixture.Sear the meat in the pan for 2-3 minutes on each side, until it is nice and browned.While the meat is searing, add the reserved cornstarch mixture, broth, balsamic vinegar, and tomato paste to the slow cooker, and stir to dissolve.Remove the meat from the pan, and put it in the slow cooker.Reduce the heat to low and pour the wine into the pan. Scrape up any of the brown bits with a wooden spoon, and pour everything into the crockpot.Arrange the onion, garlic, mushrooms, carrots, and rosemary around the roast.Cook on low for 6-8 hours, or until the meat is cooked through. Add the peas during the last few minutes of cooking.Remove the meat, carrots, and mushrooms from the slow cooker. Ladle out or strain the liquid from the crockpot, and serve on the side as a gravy.
Step by step:
1. Heat the olive oil in a pan over medium-high heat.
2. Combine the corn starch, salt, and pepper in a shallow dish.
3. Roll the meat around in the cornstarch mixture until it is coated on all sides. Set aside the remaining cornstarch mixture.Sear the meat in the pan for 2-3 minutes on each side, until it is nice and browned.While the meat is searing, add the reserved cornstarch mixture, broth, balsamic vinegar, and tomato paste to the slow cooker, and stir to dissolve.
4. Remove the meat from the pan, and put it in the slow cooker.Reduce the heat to low and pour the wine into the pan. Scrape up any of the brown bits with a wooden spoon, and pour everything into the crockpot.Arrange the onion, garlic, mushrooms, carrots, and rosemary around the roast.Cook on low for 6-8 hours, or until the meat is cooked through.
5. Add the peas during the last few minutes of cooking.
6. Remove the meat, carrots, and mushrooms from the slow cooker. Ladle out or strain the liquid from the crockpot, and serve on the side as a gravy.
Nutrition Information:
covered percent of daily need
