Makes: 6 servings
Prep: 20 mins
Slow Cook: 7 hrs to 8 hrs (low) or 4 to 5 hours (high) + 30 minutes (high)
Chunky Pot Roast-Portobello Soup
pounds boneless beef chuck pot roast
cup all-purpose flour
teaspoon dried thyme, crushed
teaspoon ground black pepper
tablespoons olive oil
cup chopped onion (1 large)
cloves garlic, minced
cups lower-sodium beef broth
cup dry red wine, such as burgundy
tablespoons tomato paste
ounces fresh baby portobello mushrooms, halved
cup coarsely chopped red sweet pepper (1 medium)
Snipped fresh Italian parsley
- Trim fat from meat. Cut meat into 1-1/2-inch pieces. In a plastic bag combine flour, thyme, and black pepper. Add meat, a few pieces at a time, shaking to coat. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add half of the meat; cook about 5 minutes or until meat is brown. Transfer meat to a 4-quart slow cooker. Repeat with the remaining meat and the remaining 1 tablespoon oil, adding onion and garlic for the last 3 minutes of cooking. Transfer meat mixture to the cooker. Stir in broth, wine, tomato paste, and salt.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 4 to 5 hours.
- If using low-heat setting, turn to high-heat setting. Stir in mushrooms and sweet pepper. Cover and cook for 30 minutes more. Sprinkle each serving with parsley.