Ingredients
1 boneless beef chuck roast (3 to 4 pounds)1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon canola oil1-1/2 pounds sliced fresh shiitake mushrooms2-1/2 cups thinly sliced onions1-1/2 cups reduced-sodium beef broth1-1/2 cups dry red wine or additional reduced-sodium beef broth1 can (8 ounces) tomato sauce3/4 cup chopped peeled parsnips3/4 cup chopped celery3/4 cup chopped carrots8 garlic cloves, minced2 bay leaves1-1/2 teaspoons dried thyme1 teaspoon chili powder1/4 cup cornstarch1/4 cup waterMashed potatoes
Preparation
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.
