POT ROAST WITH MUSHROOMS & ONIONS
Cooking with a crock-pot is very convenient if you have the time to let things simmer forever and ever! I like it, but I also slow simmer a beef roast in the oven at about 275 degrees all day long…works just the same. Some braise theirs on the stovetop in a Dutch oven. All of these methods, if done at a slow temp for hours on end, with liquid added, will give you a succulent, moist roast that is very pouch friendly.
You can add whatever root vegetables you’d like to this pot…carrots, celery, a potato or two for the family. Even a can of tomatoes would give you a completely different meal.
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3 pound boneless chuck roast
Kosher salt and black pepper
4 small or boiling onions, peeled and halved
1 whole clove garlic
One 4-ounce can mushroom pieces, drained or 1 cup fresh, sliced
One envelope dry onion soup mix
1/2 teaspoon dried basil
1/2 cup low sodium beef broth
1/2 cup water or beef broth
1 tablespoon corn starch
Sprinkle salt and pepper on beef and brown quickly on all sides and place in crockpot or into a deep oven proof baking dish. Scatter onions, garlic, and mushrooms over meat. In a small bowl stir together the soup mix, basil, and beef broth. Pour over roast. Cover tightly. Cook in Crockpot on low for 7-8 hours or until meat is very tender but not dry. Bake in the oven at 275 degrees for 5-6 hours. Baste meat as needed to keep it moist. When roast is done, remove and the onions to a plate, cover with foil and let it rest for a few minutes. Pour cooking liquid into a sauce pan. Add cornstarch to 1/2 cup water or broth and stir until smooth. Add to liquid in saucepan. Bring to a boil, pour over meat and serve. Makes ten servings about 1/2-3/4 cup each. (It really depends on how far you cook the meat down…the less you cook it the less it will shrink, so that will change the size of the servings.)
Per Serving: Calories 338; Protein 21 g; Fat 23 g; Carbs 3 g; Sugar 0 g; Sodium 317 mg
