4 cups sliced mushrooms
4 carrots, thickly sliced
3 garlic cloves, minced
2 celery stalks, chopped
2 cans (5.5 oz/ 156 ml) tomato paste
1 can (28 oz/ 798 ml) plum tomatoes, drained
2 tbsp Sun-Kissed Tomato Dip Mix, or Spinach Dip Mix
2 - 3 tsp sugar
4 lbs (1.8 kg) beef pot roast (cross-rib or blade)
- Place mushrooms, carrots, garlic, celery, and tomato paste into a slow cooker. Add tomatoes and, using your hands, gently break them up. Stir in seasonings and sugar.
- Season beef with Sea Salt and Pepper, and place in slow cooker. Spoon liquid overtop.
- Cover and cook about 6 hours on high or 10 hours on low, until beef is fork-tender.
- Thickly slice beef and serve, using about 1⁄3 of the sauce.