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Top 10 Dinners to Make for Company 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mushroom Pot Roast
 Categories: Beef, Mushrooms, Vegetables, Herbs, Chilies
      Yield: 10 servings
 
      4 lb Boneless chuck roast
    1/2 ts Salt
    1/4 ts Pepper
      1 tb Oil
  1 1/2 lb Sliced fresh shiitake
           - mushrooms
  2 1/2 c  Thin sliced onions
  1 1/2 c  Beef broth
  1 1/2 c  Dry red wine
      8 oz Can tomato sauce
    3/4 c  Chopped peeled parsnips
    3/4 c  Chopped celery
    3/4 c  Chopped carrots
      8 cl Garlic; minced
      2    Bay leaves
  1 1/2 ts Dried thyme
      1 ts Chilli spice mix
    1/4 c  Cornstarch
    1/4 c  Water
           Mashed potatoes
 
  Sprinkle roast with salt and pepper. In a Dutch oven,
  brown roast in oil on all sides. Transfer to a 6-qt.
  slow cooker. Add the mushrooms, onions, broth, wine,
  tomato sauce, parsnips, celery, carrots, garlic, bay
  leaves, thyme and chili powder. Cover and cook on low
  for 6-8 hours or until meat is tender.
  
  Remove meat and vegetables to a serving platter; keep
  warm. Discard bay leaves. Skim fat from cooking juices;
  transfer juices to a small saucepan. Bring liquid to a
  boil. Combine cornstarch and water until smooth;
  gradually stir into the pan. Bring to a boil; cook and
  stir for 2 minutes or until thickened.
  
  Serve with mashed potatoes, meat and vegetables.
  
  Angie Stewart, Topeka, Kansas
  
  Makes: 10 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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