Slow Cooker Beef Roast With Portabella Mushrooms

Recipe by MTpockets
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READY IN: 8hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mash garlic to a paste and rub evenly over entire roast.
  • Place roast in a slow cooker, fat side up.
  • Pour the rest of above ingredients in a bowl and blend well.
  • Pour above mixture over roast.
  • Cover and cook on low 7-10 Hours.
  • 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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