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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

1. Trim fat from meat.
2. Cut meat into 1 1/2-inch pieces.
3. In a plastic bag combine flour, thyme, and black pepper.
4. Add meat, a few pieces at a time, shaking to coat.
5. In a skillet heat 1 tablespoon of the oil over medium-high heat.
6. Add half the meat and cook 5 minutes.
7. Transfer meat to a slow cooker.
8. Repeat with the remaining meat and the remaining 1 tablespoon oil, adding onion and garlic for the last 3 minutes of cooking.
9. Transfer meat mixture to the cooker.
10. Stir in broth, wine, tomato paste, and salt.
11. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
12. If using low setting, turn to high setting.
13. Stir in mushrooms and sweet pepper.
14. Cover and cook for 30 minutes.
15. Sprinkle each serving with parsley.

Attribution