Chunky Pot Roast-Portobello Soup 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 cloves garlic, minced 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 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.
Posted on: Mon, 05 Jan 2015 06:31:14 +0000