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Mushroom Pot Roast - Crock Pot

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“From Canadian Living Magazine January 2008. Posting for ZWT 4.”
READY IN:
6hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle beef with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown beef all over, adding more oil if necessary. Transfer to slow cooker.
  2. Discard any fat from pan; add remaining oil. Cook onion, carrots, celery, garlic, marjoram and oregano over medium heat until softened, about 5 minutes. Add mushrooms; cook until tender, about 5 minutes. Scrape into slow cooker.
  3. Stir in stock, scraping up brown bits; boil for 1 minute and pour into slow cooker. Add tomato paste and Worcestershire sauce; cover and cook on low for 5 to 7 hours or until beef is tender.
  4. Transfer meat to cutting board; tent with foil and let stand for 15 minutes before thinly slicing across the grain.
  5. Meanwhile, whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high for about 15 minutes or until thickened. Serve with beef.

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