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SAVORY BEEF & MUSHROOMS

in a Red Wine Gravy

Active Time : 20 minutes
Total Time : 6-8 hours
Serves : 8 servings
INGREDIENTS
  • 2 tablespoons pure vegetable oil
  • 1 (3-4 pound) boneless chuck shoulder roast
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup chopped leeks
  • 6 large garlic cloves smashed
  • 2 3.5 ounce packages shiitake mushrooms stems removed, sliced
  • 1 8 ounce package baby bella mushrooms quartered
  • 1 cup dry red wine
  • 1 cup reduced sodium beef broth
  • 1 14.5 ounce can diced tomatoes
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • - prepared mashed potatoes
DIRECTIONS

In large skillet, heat oil over medium-high heat. Season beef with salt and pepper to taste; add to skillet and cook until all sides are browned. Place in a 5-quart or larger slow cooker.

Add carrots, celery, leeks and garlic to skillet. Salt and pepper to taste. Sauté until softened (about 3-5 minutes). Add mushrooms and continue sautéing until mushrooms are softened; add to slow cooker.

Add remaining ingredients to slow cooker. Cook (HIGH) 6-8 hours or until beef is falling apart. Carefully remove beef and herb stems from slow cooker and set aside. Place about half of the vegetables and juices into a blender; purée. Add back to the slower cooker and stir.

Pull beef into bite sizes pieces and add back into gravy. Serve over mashed potatoes.