Mushroom Pot Roast



3 lb boneless beef pot roast
1/2 salt
1/2 pepper
2 tbsp vegetable oil
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 dried marjoram
1 tsp dried oregano
4 cups button mushrooms, quartered
1/3 cup beef stock
2 tbsp tomato paste
2 tsp Worcestershire sauce
3 tbsp 3 all-purpose flour

1. Sprinkle beef with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown beef all over, adding more oil if necessary. Transfer to slow cooker.
2.Discard any fat from pan; add remaining oil. Cook onion, carrots, celery, garlic, marjoram and oregano over medium heat until softened, about 5 minutes. Add mushrooms; cook until tender, about 5 minutes. Scrape into slow cooker.
3. Stir in stock, scraping up brown bits; boil for 1 minute and pour into slow cooker. Add tomato paste and Worcestershire sauce; cover and cook on low for 5 to 7 hours or until beef is tender.
4. Transfer meat to cutting board; tent with foil and let stand for 15 minutes before thinly slicing across the grain.
5. Meanwhile, whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high for about 15 minutes or until thickened. Serve with beef

Yield: 4 servings