Ingredients

The following ingredients have 4 Servings
  • 3-5 pound beef roast
  • Olive oil
  • 1 can low-sodium beef broth
  • 1/2 cup red wine
  • 3-4 cloves garlic
  • 2 tsp Italian seasonings
  • 1 cup (8 oz) sliced mushrooms
  • 1 medium onion sliced
  • 1 cup diced carrots
  • 3 stalks celery; chopped
  • 1 heaping tbsp freshly chopped parsley
  • 1 8- oz can tomato sauce
  • Salt and pepper; to taste
  • 2 pounds sliced mushrooms
  • 3 tbsp butter; divided
  • 1 tbsp olive oil
  • 2 tbsp flour
  • 31/2 +/- cups liquid from roast
  • Salt/pepper/garlic to taste

Instruction

  • In a hot pan, add a small amount of olive oil and sear the roast on all sides.
  • Remove from heat. In a slow cooker, add roast and all the remaining ingredients under the roast directions.
  • Cook on low for 6 hours or until ready to serve.
  • Once ready to serve dinner, remove roast from slower cooker and set aside allowing it to rest.
  • In the same pan that you seared the roast with earlier, add one tbsp butter and one tbsp olive oil.
  • Pull up any stuck on bits from searing the roast.
  • Add the mushrooms and sauté them?about 6 minutes, give or take.
  • Once cooked to your personal liking, remove them from the pan and set aside.
  • Return pan to heat and add two tbsp butter and melt.
  • Slowly add 2 tbsp flour, whisking to create a roux.
  • Once the roux is in a paste-like consistency, slowly add the liquid from the roast, making sure to incorporate the roux completely.
  • Add the reserved mushrooms and any liquid from resting.
  • If needed, add any salt, pepper, and/or garlic.
  • Bring to a low boil and allow to simmer for a few minutes.
  • Remove from heat.
  • Serve mushroom sauce over sliced beef roast.