Chunky Pot Roast-Portobello Soup
Ingredients
- 1 2 1/2-pound boneless beef chuck pot roast
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme, crushed
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 cup chopped onion
- 3 cloves garlic, minced
- 3 cups reduced-sodium beef broth
- 1 cup dry red wine
- 3 tablespoons tomato paste
- 1/2 teaspoon salt
- 1 pound baby portobello mushrooms, halved
- 3/4 cup coarsely chopped red sweet pepper
- Snipped parsley
Directions
- Trim fat from meat.
- Cut meat into 1 1/2-inch pieces.
- In a plastic bag combine flour, thyme, and black pepper.
- Add meat, a few pieces at a time, shaking to coat.
- In a skillet heat 1 tablespoon of the oil over medium-high heat.
- Add half the meat and cook 5 minutes.
- Transfer meat to a slow cooker.
- Repeat with the remaining meat and the remaining 1 tablespoon oil, adding onion and garlic for the last 3 minutes of cooking.
- Transfer meat mixture to the cooker.
- Stir in broth, wine, tomato paste, and salt.
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
- If using low setting, turn to high setting.
- Stir in mushrooms and sweet pepper.
- Cover and cook for 30 minutes.
- Sprinkle each serving with parsley.