Slow Cooker Beef Roast With Portabella Mushrooms

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.

• Ready In: 8 hrs 10 mins
• Serves: 6

Ingredients

• 3 -4  lbs beef roast
• 1 (10 3/4ounce) 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.