Mushroom Pot Roast (Kansas Slow Cooked)

The wine-warmed flavours 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.

1 (3-4 lbs) beef chuck roast, boneless
½ tsp. sea salt
¼ tsp. black pepper, freshly cracked
1 Tbsp. Canola oil
1½ lbs fresh shiitake mushrooms, sliced
2½ cups onions, thinly sliced
1½ cups beef broth
1½ cups dry red wine or additional beef broth
1 (8 oz) can tomato sauce
¾ cup parsnips, peeled and chopped
¾ cup celery, chopped
¾ cup carrots, peeled and chopped
8 cloves garlic, minced
2 bay leaves
1½ tsp. dried thyme
1 tsp. chili powder
¼ cup cornstarch
¼ cup water
mashed potatoes

Sprinkle roast with sea 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.

Remove meat and vegetables 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 vegetables.