Mushroom Pot Roast - Crock Pot

Total Time
6hrs 20mins
Prep 20 mins
Cook 6 hrs

From Canadian Living Magazine January 2008. Posting for ZWT 4.

Ingredients Nutrition

Directions

  1. Sprinkle beef with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown beef all over, adding more oil if necessary. Transfer to slow cooker.
  2. Discard any fat from pan; add remaining oil. Cook onion, carrots, celery, garlic, marjoram and oregano over medium heat until softened, about 5 minutes. Add mushrooms; cook until tender, about 5 minutes. Scrape into slow cooker.
  3. Stir in stock, scraping up brown bits; boil for 1 minute and pour into slow cooker. Add tomato paste and Worcestershire sauce; cover and cook on low for 5 to 7 hours or until beef is tender.
  4. Transfer meat to cutting board; tent with foil and let stand for 15 minutes before thinly slicing across the grain.
  5. Meanwhile, whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high for about 15 minutes or until thickened. Serve with beef.

Reviews

(1)
Most Helpful

This made a tasty roast although I elected to not add the veggies this time. I browned the roast and then cooked in the crockpot for a lovely meal. The roast was tender & well seasoned. Made for ZWT4.

Susie D June 23, 2008

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