Slow-Cooker Roast Beef With Mushroom Gravy(Cook'S Country) Recipe

Name: Slow-Cooker Roast Beef With Mushroom Gravy(Cook'S Country)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 lb) boneless beef eye of round roast, trimmed; kosher salt and pepper; 3 tablespoons vegetable oil; 8 ounces cremini mushrooms, trimmed, halved, and sliced thin; 1 onion, chopped fine; 2 tablespoons tomato paste; 2 tablespoons all-purpose flour; 1 1/4 cups beef broth; 1/8 ounce dried porcini mushrooms, rinsed and minced; 1 teaspoon minced fresh thyme; 2 tablespoons unsalted butter; 2 tablespoons minced fresh parsley

Servings: persons

1 (4 lb) boneless beef eye of round roast, trimmed
kosher salt and pepper
3 tablespoons vegetable oil
8 ounces cremini mushrooms, trimmed, halved, and sliced thin
1 onion, chopped fine
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 1/4 cups beef broth
1/8 ounce dried porcini mushrooms, rinsed and minced
1 teaspoon minced fresh thyme
2 tablespoons unsalted butter
2 tablespoons minced fresh parsley

1
["Sprinkle roast all over with 4 teaspoons salt. Wrap in plastic wrap and refrigerate for at least 18 hours or up to 24 hours.", "Pat roast dry with paper towels; rub with 1 tablespoon oil and season with pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Sear roast until browned on all sides, about 10 minutes. Set roast in slow cooker.", "Add remaining 1 tablespoon oil to now-empty skillet and heat over medium-high heat until shimmering. Add cremini mushrooms, onion, tomato paste, and 1 teaspoon salt and cook until vegetables have softened, about 5 minutes. Stir in flour to coat vegetables and cook for 1 minute. Slowly whisk in broth until incorporated, scraping up any browned bits. Add porcini mushrooms and thyme and bring to boil. Pour broth mixture around roast. Cover and cook on low heat until meat registers 125 degrees (for medium-rare), 1 1/2 to 2 hours.", "Transfer roast to carving board, tent with foil, and let rest for 15 minutes. (Leave slow cooker on ""warm"" setting to keep gravy hot.) Whisk butter and parsley into gravy and season with salt and pepper to taste. Slice roast thin against grain and serve with gravy."]

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (4 lb) boneless beef eye of round roast, trimmed, kosher salt and pepper, 3 tablespoons vegetable oil, 8 ounces cremini mushrooms, trimmed, halved, and sliced thin, and more.

Yes, Slow-Cooker Roast Beef With Mushroom Gravy(Cook'S Country) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Roast Beef With Mushroom Gravy(Cook'S Country)

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