Crock Pot Portobello Pot Roast & Peppers

Chunky Pot Roast-Portobello Soup

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
Ingredients

2 1/2
pounds boneless beef chuck pot roast
1/4
cup all-purpose flour
1
teaspoon dried thyme, crushed
1/2
teaspoon ground black pepper
2
tablespoons olive oil
1
cup chopped onion (1 large)
3
3
cups lower-sodium beef broth
1
cup dry red wine, such as burgundy
3
tablespoons tomato paste
1/2
teaspoon salt
16
ounces fresh baby portobello mushrooms, halved
3/4
cup coarsely chopped red sweet pepper (1 medium)
 
Snipped fresh Italian parsley
 
Directions

  1. 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.
  2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 4 to 5 hours.
  3. 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.

http://www.bhg.com/recipe/chunky-pot-roast-portobello-soup/

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About jackikellum

Jacki Kellum is a Fine Artist, a Designer, and also a writer. For one of her graduate programs, she wrote her thesis on William Blake. Like Blake, much of Kellum's work is about childhood and lost innocence. Also like Blake, Kellum strives to both write and illustrate her work. .
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