MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chunky Pot Roast-Portobello Soup
Categories: Crockpot, Beef, Mushrooms, Soups, Herbs
Yield: 6 Servings

2 1/2 lb Boneless beef chuck pot
- roast
1/4 c All-purpose flour
1 ts Dried thyme; crushed
1/2 ts Ground black pepper
2 tb Olive oil
1 c Chopped onion
3 cl Garlic; minced
3 c Lower-sodium beef broth
1 c Dry red wine, such as
- burgundy
3 tb Tomato paste
1/2 ts Salt
16 oz Fresh baby portobello
- mushrooms; halved
3/4 c Coarse chopped red bell
- pepper
Snipped fresh Italian
- parsley

Trim fat from meat. Cut meat into 1 1/2" 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.

Makes: 6 servings

Better Homes & Gardens | December 2016

MM Format by Dave Drum - 28 December 2016

Uncle Dirty Dave's Archives

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... You can fry anything if you have enough batter.

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