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         Title: Mushroom Pot Roast   
    Categories: Beef, Mushrooms, Vegetables, Herbs, Chilies   
         Yield: 10 servings   
       
         4 lb Boneless chuck roast   
       1/2 ts Salt   
       1/4 ts Pepper   
         1 tb Oil   
     1 1/2 lb Sliced fresh shiitake   
              - mushrooms   
     2 1/2 c  Thin sliced onions   
     1 1/2 c  Beef broth   
     1 1/2 c  Dry red wine   
         8 oz Can tomato sauce   
       3/4 c  Chopped peeled parsnips   
       3/4 c  Chopped celery   
       3/4 c  Chopped carrots   
         8 cl Garlic; minced   
         2    Bay leaves   
     1 1/2 ts Dried thyme   
         1 ts Chilli spice mix   
       1/4 c  Cornstarch   
       1/4 c  Water   
              Mashed potatoes   
       
     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 juices 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.   
        
     Angie Stewart, Topeka, Kansas   
        
     Makes: 10 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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