Extraordinary Morsel Monday
8:42 AM Totally CaseyDeuce
This weeks yummy tidbit is from Lucky Canuck! Lets take it slowwwww this week with the Mushroom Pot Roast recipe that goes right into your slow cooker!!
Mushroom Pot Roast
Servings: 4 to 6
Ingredients:
3 lb (1.5 kg) boneless beef cross rib pot roast
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
1 onion, diced
2 each carrots and stalks celery, sliced
3 cloves garlic, minced
1 tsp (5 mL) each dried marjoram and oregano
4 cups (1 L) button mushrooms, quartered
1/3 cup (75 mL) sodium-reduced beef stock
2 tbsp (25 mL) tomato paste
2 tsp (10 mL) worcestershire sauce
3 tbsp (50 mL) all-purpose flour
Preparation:
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.
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.
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.
Transfer meat to cutting board; tent with foil and let stand for 15 minutes before thinly slicing across the grain.
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.
Servings: 4 to 6
Ingredients:
3 lb (1.5 kg) boneless beef cross rib pot roast
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
1 onion, diced
2 each carrots and stalks celery, sliced
3 cloves garlic, minced
1 tsp (5 mL) each dried marjoram and oregano
4 cups (1 L) button mushrooms, quartered
1/3 cup (75 mL) sodium-reduced beef stock
2 tbsp (25 mL) tomato paste
2 tsp (10 mL) worcestershire sauce
3 tbsp (50 mL) all-purpose flour
Preparation:
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.
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.
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.
Transfer meat to cutting board; tent with foil and let stand for 15 minutes before thinly slicing across the grain.
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.
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January 25, 2010 10:10 AM
Sounds SO good and easy!