Easy Roast Beef With Mushroom Gravy

1. 1

   Whisk soup and tomato paste together in slow cooker; stir in mushrooms.

2. 2

   Season meat with salt and pepper and nestle into slow cooker.

3. 3

   Cover and cook until beef is tender and registers 120 to 125 degrees (for med-rare), 2-3 hours on LOW.

4. 4

   Transfer roast to carving board, tent with foil, and let rest for 15 minutes.

5. 5

   Using large spoon, skim excess fat from surface of gravy.

6. 6

   Whisk in parsley and butter and season with salt and pepper to taste.

7. 7

   Slice meat thin against grain; serve with gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.