We've had a cold, rainy week here with temperatures down to 40 degrees. Gabe and I are scrambling to get gloves, hats, warm sweaters, and coats in order to prepare ourselves for a Michigan winter. Comfort food is also at the top of my list of cold weather necessities and I'm planning on getting the most out of my slow cooker this year. Pot Roast is one of my favorite slow cooker meals and this one really hit the spot. I loved the addition of portobello mushrooms and eggplant. I'll definitely be making it again soon.
8 ounces baby portobello mushrooms, cleaned and trimmed
1 small eggplant, chopped into large pieces
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped
Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat. Remove from pan and add onions and chopped garlic. Sauté until soft. Add tomato paste and cook down for about 5-8 minutes.
Place roast, onions, and garlic in the slow cooker and add the soup mix, broth, Worcestershire sauce, wine.
Add mushrooms, eggplant, carrots, potatoes, celery. I add them after about 4-5 hours because I like them a bit more firm.
Cover and cook on low setting for 8 to 10 hours, add salt and pepper if necessary.