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Mushroom Onion Roast

Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 to 4 pounds beef chuck roast
  • 16 ounces fresh mushrooms sliced
  • 2 large yellow onions sliced into half-moons
  • 1 and 1/2 cups beef broth
  • 3 tablespoons Worcestershire sauce
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 teaspoons fresh thyme leaves or 1 tsp dried
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons cornstarch mixed with 2 tablespoons water optional, for thickening

Method
 

  1. Season the roast generously with salt and pepper, then heat olive oil in a large skillet and sear the roast on all sides until deeply browned.
  2. Place sliced onions and half of the mushrooms in the bottom of the slow cooker, then place the seared roast on top.
  3. Scatter remaining mushrooms and minced garlic over and around the roast.
  4. In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste, and thyme until smooth, then pour over the roast.
  5. Cover and cook on low for 8 hours or high for 4-5 hours until the beef shreds easily with a fork.
  6. Remove roast and tent with foil, then if desired, stir cornstarch mixture into the liquid and cook on high for 10 minutes to thicken the gravy before serving.