Make a simple one-dish dinner that's sure to wow your guests. This beef recipe, flavored with gravy and mushrooms, is a hearty, filling dish. Pair with a salad or bread, for sopping up the sauce, and you're ready to eat.
3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, halved
1 (1.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 tablespoons tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
How to Make It
Place first 3 ingredients in a 6-quart slow cooker.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf.
Cover and cook on HIGH 6 hours. Remove and discard bay leaf. Serve over noodles. Garnish, if desired.
This was similar in taste to Beef Stroganoff, but the wine definitely added depth to the flavor (and fewer calories without the sour cream!). I liked that I didn't have to brown the meat beforehand...and it turned out tender and juicy.
Pretty good, but could use some enhancements for more flavor
As many others have said, the sauce was a bit on the runny side and could have used a few spices. Since I made this just for 2, I was able add to it for leftovers—twice. First leftovers, I simply added a little more broth, but I also thickened and added garlic salt. The final meal was taco meat, chili powder and cumin gave the tender meat good flavor.
The roast was fork tender! I did cook it for 6-1/2 Hours instead of 6 and added 3 cloves of garlic. With 2 hours left, I added 1-1/2 lbs of yukon potatoes cut into 2" pieces, 1 C of carrot sticks, 1 medium onion, diced, and 1/2 lb of mushrooms. I omitted the bay leaf but did add some thyme for the last hour.