Categories: Diabetic
Ingredients
- 3-4 lb boneless beef chuck roast
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp canola oil
- 1 1/2 lbs sliced fresh shiitake mushrooms
- 2 1/2 cups thinly sliced onions
- 1 1/2 cups beef broth
- 1 1/2 cups dry red wine
- 8 oz can tomato sauce
- 3/4 cup chopped peeled parsnips
- 3/4 cup chopped celery
- 3/4 cup chopped carrots
- 8 garlic cloves, minced
- 2 bay leaves
- 1 1/2 tsp dried thyme
- 1 tsp chili powder
- 1/4 cup cornstarch
- 1/4 cup water
- Mashed potatoes
Directions
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Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on LOW for 6-8 hours or until meat is tender.
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Remove meat and veggies to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and veggies.