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- Preparing Time: 5 hours and 35 minutes
- Total Time: -
- Served Person: 16
- 1/3 cup soy sauce
- 1 pinch salt
- 1 tablespoon dijon mustard
- 1/3 cup all-purpose flour
- 2 teaspoons dried thyme
- 1/4 cup tomato paste
- salt and ground black pepper to taste
- 1/2 cup dry white wine
- 1/2 teaspoon dried dill
- 2 bay leaves
- 6 cloves garlic, minced
- 3 tablespoons vegetable oil, divided
- 1 cup shamrock farms® premium sour cream
- 1 pound white mushrooms, trimmed and cut into thick slices
- 1 large white onion, minced
- 1 1/2 cups low-sodium beef broth
- 4 pounds boneless beef chuck roast, trimmed of excess fat and cut into 1 1/2-inch chunks
- Carbohydrate 6.5
- Cholesterol 57
- Fat 16.8
- Protein 15.8
- Sodium 426
- Calories 246 calories;
Heat a 12-inch skillet over medium heat. Add 1 tablespoon oil. Add mushrooms and sprinkle with a pinch of salt. Let mushrooms cook for 5 to 10 minutes, or until softened. Pour mushrooms into a 5-quart slow cooker. Heat remaining 2 tablespoons oil in the now empty skillet. Add onion, tomato paste, garlic, and thyme. Cook until onions have softened, stirring regularly, about 5 to 10 minutes. Stir in flour and cook for 1 minute. Whisk in broth and wine, scraping up any browned bits. Be sure to whisk until there are no flour lumps. Pour into the slow cooker. Stir in soy sauce and bay leaves. Season beef chunks with salt and pepper. Add beef chunks to the slow cooker, pushing them into the sauce. Cover and cook until beef is tender, 5 to 7 hours on High or 9 to 11 hours on Low. Skim any accumulated fat from the surface. Discard bay leaves. Add 1 cup of cooking liquid from slow cooker to a bowl. Stir in Shamrock Farms Premium Sour Cream and mustard. Return mixture to the slow cooker, stirring to combine. Season with additional salt, pepper, and dill to taste.
