- Servings: 6
|1||Medium Red Onion, halved and thinly sliced|
|2||Garlic Cloves, minced|
|1.5 cups||Carrots, sliced ½"|
|1||Sprig Fresh Thyme|
|1||Sprig Fresh Rosemary|
|1 cup||Beef Broth|
|1× 28 oz can||Peeled, crushed tomatoes|
|10 oz||Button Mushrooms Cleaned, stems removed|
|2 lb||Potatoes, chopped 2" squares|
|3 lb||Chuck Roast or Top Round|
|1 Tbsp||Garlic Powder|
|1 Tbsp||Onion Powder|
|1 Tbsp||Dried Thyme|
|1 Tbsp||Dried Rosemary|
|1 Tbsp||Dried Basil|
|1 Tbsp||Ground Red Pepper|
|1 Tbsp||Cajun Seasoning|
Layer all vegetables into slow cooker. Season with 1 teaspoon each of salt, pepper, and spice blend. Throw in rosemary and thyme sprigs. Add broth, crushed tomatoes, honey, and garlic.
Sprinkle flour over mixture and stir well. Season beef with 1 teaspoon each of salt, pepper, and spice blend, on each side. Place beef on top of vegetable mixture, slowly pour burgundy over beef careful not to run spices off, cover and cook on high for 8 hours. Beef should fall apart; shred with fork. Remove thyme and rosemary sprigs, and discard. Depending on the cut of beef you choose, sauce may be too liquid. If so, combine 1 tablespoon each corn starch and cold water, mix well. Remove beef to plate and add cornstarch mixture, stir well until simmering. Liquid should coat the back of a spoon. Place beef back into slow cooker, shred with fork, and serve in a bowl.
I developed this recipe by experimenting many different pot roasts. My girlfriend's favorite meal is pot roast, so I had to perfect it. The flavors are intense, and the mushrooms are a great addition.