Recipes and Cooking Soup & Chili Recipes Soup Chunky Pot Roast-Portobello Soup 3.8 (23) 2 Reviews The umami level of this soup is off the charts, thanks to the pot roast, red wine and portobello mushrooms. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 22, 2013 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 20 mins Slow Cook Time: 7 hrs Total Time: 7 hrs 20 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 ½ pound boneless beef chuck pot roast ¼ cup all-purpose flour 1 teaspoon dried thyme, crushed ½ teaspoon ground black pepper 2 tablespoon olive oil 1 cup chopped onion (1 large) 3 cloves garlic, minced 3 cup lower-sodium beef broth 1 cup dry red wine, such as Burgundy 3 tablespoon tomato paste ½ teaspoon salt 16 ounce fresh baby portobello mushrooms, halved ¾ cup coarsely chopped red sweet pepper (1 medium) Snipped fresh Italian parsley Directions Trim fat from meat. Cut meat into 1-1/2-inch pieces. In a plastic bag combine flour, thyme, and black pepper. Add meat, a few pieces at a time, shaking to coat. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add half of the meat; cook about 5 minutes or until meat is brown. Transfer meat to a 4-quart slow cooker. Repeat with the remaining meat and the remaining 1 tablespoon oil, adding onion and garlic for the last 3 minutes of cooking. Transfer meat mixture to the cooker. Stir in broth, wine, tomato paste, and salt. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 4 to 5 hours. If using low-heat setting, turn to high-heat setting. Stir in mushrooms and sweet pepper. Cover and cook for 30 minutes more. Sprinkle each serving with parsley. For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside. Rate it Print Nutrition Facts (per serving) 551 Calories 33g Fat 14g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 551 % Daily Value * Total Fat 33g 42% Saturated Fat 12g 60% Cholesterol 166mg 55% Sodium 606mg 26% Total Carbohydrate 14g 5% Total Sugars 5g Protein 41g Vitamin C 30.7mg 154% Calcium 60.6mg 5% Iron 4.5mg 25% Potassium 1010mg 21% Folate, total 60.5mcg Vitamin B-12 2.4mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.