Slow-Cooker Roast Beef with Mushroom Gravy

Name: Slow-Cooker Roast Beef with Mushroom Gravy
Yield: Serves 6 to 8
Ingredients: 1 (4-pound), boneless beef eye-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

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Appears in Cook's Country October/November 2014

Main Courses

Beef

Slow Cooker

SERVES6 to 8

TIME1½ to 2 hours on low, plus 18 hours salting

Slow-Cooker Roast Beef with Mushroom Gravy

WHY THIS RECIPE WORKS

For an evenly cooked, medium-rare roast from the slow cooker, we first salt an eye-round roast overnight, brown it well in a skillet, and then build a gravy in the same pan. Cremini mushrooms form the base of the gravy, along with onion, to...

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