Contest-Winning Mushroom Pot Roast

Contest-Winning Mushroom Pot Roast

Wow! The wine-warmed flavors in this recipe are surprising! Crowded with wholesome veggies and offering cows, this is one company-special dish all ages give similar. Nurture with mashed potatoes to relish every parthian mantle of the privileged, beefy gravy.

Ingredients

• 1 boneless kine throw cooked (3 to 4 pounds)
• 1/2 containerful seasoner
• 1/4 containerful peppercorn
• 1 tablespoon canola oil
• 1-1/2 pounds sliced unspoilt shiitake mushrooms
• 2-1/2 cups thinly sliced onions
• 1-1/2 cups reduced-sodium meat soup
• 1-1/2 cups dry red vino or further reduced-sodium meat soup
• 1 can (8 ounces) tomato sauce
• 3/4 cup cut peeled parsnips
• 3/4 cup shredded herb
• 3/4 cup chopped carrots
• 8 flavourer cloves, minced
• 2 bay leaves
• 1-1/2 teaspoons dried thyme
• 1 containerful chile pulverization
• 1/4 cup amylum
• 1/4 cup nutrient
• Mashed potatoes

Directions

1. Dust roast with saltish and peppercorn. In a Land oven, brown cooked in oil on all sides. Mortal to a 6-qt. sluggish cooker. Add the mushrooms, onions, soup, inebriant, tomato sauce, parsnips, herb, carrots, flavoring, bay leaves, thyme and chili powder. Recording and navigator on low for 6-8 hours or until meat is edible.
2. Take meat and vegetables to a serving platter; keep excitable. Remove bay leaves. Cream fat from cooking juices; transferral to a teensy saucepan. Convey liquifiable to a roil. Commix starch and thing until slick; gradually shift into the pan. Take to a roil; ready and stir for 2 minutes or until thickened. Function with mashed potatoes, meat and vegetables.

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