Contest-Winning Mushroom Pot Roast
"Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed potatoes to enjoy every last drop of the rich, beefy gravy. —Angie Stewart, Topeka, Kansas..."
INGREDIENTS
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1 boneless beef chuck roast (3 to 4 pounds)
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon canola oil
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1-1/2 pounds sliced fresh shiitake mushrooms
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2-1/2 cups thinly sliced onions
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1-1/2 cups reduced-sodium beef broth
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1-1/2 cups dry red wine or additional reduced-sodium beef broth
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1 can (8 ounces) tomato sauce
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3/4 cup chopped peeled parsnips
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3/4 cup chopped celery
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3/4 cup chopped carrots
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8 garlic cloves, minced
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2 bay leaves
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1-1/2 teaspoons dried thyme
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1 teaspoon chili powder
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1/4 cup cornstarch
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1/4 cup water
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Mashed potatoes
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