Slow Cooker Beef Roast With Portabella Mushrooms |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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This will result in a tender, moist and flavorful roast with it's own gravy to pour over beef or mashed potatoes. The Meaty Flavor of Portabella Mushrooms just adds to the Meat and gravy sauce. Ingredients:
3 -4 lbs beef roast |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (4 ounce) can chunky portabella mushrooms |
1 (1 ounce) package onion soup mix or 1 (1 ounce) package beefy onion soup mix |
2 garlic cloves |
1/2 small onion, finely chopped |
1/4 teaspoon pepper |
2 tablespoons water |
Directions:
1. Mash garlic to a paste and rub evenly over entire roast.
2. Place roast in a slow cooker, fat side up.
3. Pour the rest of above ingredients in a bowl and blend well.
4. Pour above mixture over roast.
5. Cover and cook on low 7-10 Hours.
6. If meat is not too lean it will add moisture to soup mixture as it cooks. When roast is finished, remove from slow cooker and pour the juices into a seperate container or measuring cup. Let the fat rise to top. Drain off fat and pour juices into a saucepan. For thicker Gravy , simply Pour juices into large saucepan, mix 2-3 tablespoons of flour(Depending on how much liquid you have to work with) with 2-3 tablespoons of cold water until it has no lumps. Pour flour mixture into meat juices in saucepan and bring to a boil, (whisking constantly) reduce heat and whisk continuously until mixture thickens. About 1 minute. Remove from heat and serve as a gravy or transfer meat to a serving platter, slice meat thin and pour over beef before serving.
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