Pot Roast with Vegetables, Garlic & Porcini Mushrooms
Ingredients
- 3 - 4 pounds boneless chuck roast
- 2 Tbsp canola oil olive oil burns too easily, so I definitely do not recommend olive oil
- Mrs. Dash Garlic and Herb blend
- Nature's Seasons
- 1 large onion chopped
- 8 large cloves of garlic peeled, smashed, and chopped
- 1/2 cup red wine I use a Meritage blend
- 1 cup water with 3 - 4 tsps. beef bouillon I use "Better Than Bouillon or low-sodium beef broth
- 3 large carrots peeled and cut up the way you prefer
- 3 large Idaho russet potatoes peeled and cut into 2" cubes
- 4 stalks celery cut into 2" pieces
- 1 packet dried porcini mushrooms
- 1 cup finely chopped Italian parsley
Instructions
- In a large heavy pot, heat the oil.
- Season the roast with salt and pepper to taste, Mrs. Dash, and Nature's Seasons.
- Brown on all sides about 4 minutes per side.
- Place the roast in the slow cooker with the garlic on the bottom of the pot.
- Add the carrots, onion, potatoes, celery, mushrooms, and Italian parsley.
- Blend the bouillon with the liquids.
- Add the liquids to the pot.
- Cover and cook on low setting for 8 hours or on high setting for 4 hours.