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Slow Cooker Beef Roast With Portabella Mushrooms

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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.”
8hrs 10mins

Ingredients Nutrition


  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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