Slow Cooker Beef Roast With Portabella Mushrooms Recipes

SLOW COOKER BEEF AND BACON WITH PORTABELLA MUSHROOMS

Steps:

• Use 1 tablespoon of the butter to grease the inside of the slow cooker.
• Place the beef in a baggie. Season with salt and pepper. Sprinkle with the cornstarch (disregard 1/4 cup cold water for crockpot). Shake vigorously to coat the meat.
• Optional Second Step: Fry the bacon, onions and garlic in 2 tablespoons of butter over medium-high heat for 3 to 5 minutes. Onions will slightly caramelize. Add the beef and sear on all sides.
• Pour contents of pan, including the meat drippings, into the crockpot.
• Add the mushrooms and stir. Pour beef broth and wine over the top. Stir if needed to coat.
• Cover and cook on low for 6 to 8 hours. High isn't recommended as the beef won't be nearly as tender.
• Place the beef in a freezer bag. Season with salt and pepper. Sprinkle with cornstarch. Shake well to coat. Set aside.
• Place 2 tablespoons of butter, diced onions, garlic and diced bacon into a second baggie. Set aside. (Optionally you can cook this NOW, let it cool and bag it ready to go for when you cook this recipe later OR you can bake the bacon either with or without the onions and garlic). Do WHICHEVER method you want and have time for here. See recipe notes for more information.
• Pour the mushrooms, wine and broth into the third baggie.
• Stack the baggies and use freezer tape to tape them all together as we demonstrate in crockpot chicken pot pie.
• Make a note on your label IF you didn't precook the bacon that you'll need to either cook it before proceeding with this recipe.
• In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Let marinate for 3 hours.
• Remove beef; strain and reserve marinade.
• Heat the butter in a large saucepan over medium-high heat.
• Sauté the diced onions, garlic and bacon until slightly the onions are slightly caramelized.
• Add the beef and cook until evenly brown. Remove beef mixture. Set aside.
• Slowly stir the beef broth into the pan drippings. Then add the reserved marinade.
• In a separate dish, mix the cornstarch and 1/4 cup of cold water until well combined. Slowly pour into the beef broth mixture. Stir constantly.
• Return the beef and onions to the pan. Stir in the mushrooms. Cover and simmer on low for 3 hours.
• Set to saute and melt butter. Add the bacon, garlic, and sliced onions. Brown 3-4 minutes on each side. Add beef and brown for 2 more minutes on each side.
• Turn off the saute function. Drain grease but leave just a bit. Deglaze the bottom of the pot.
• Add beef broth, mushrooms, and wine. Set to manual high 50 minutes. Natural release 15 minutes, then quick release.
• Turn back to the saute function. Make a cornstarch slurry using the directions from the slow cooker method. Slowly add to the beef sauce. Stir until thickened.

MUSHROOM SLOW COOKER ROAST BEEF

Steps:

• Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

SLOW COOKER BEEF ROAST WITH PORTABELLA MUSHROOMS

Steps:

• Mash garlic to a paste and rub evenly over entire roast.
• Place roast in a slow cooker, fat side up.
• Pour the rest of above ingredients in a bowl and blend well.
• Pour above mixture over roast.
• Cover and cook on low 7-10 Hours.
• 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.

CONTEST-WINNING MUSHROOM POT ROAST

Steps:

• Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.

SLOW COOKER BEEF AND MUSHROOMS

Steps:

• Season the meat with salt and pepper, layer it into the slow cooker.
• Mix the remaining ingredients and pour over the meat.
• Cook on low for 7-8 hours.
• Serve with noodles or mashed potatoes.

SAVORY SLOW COOKER BEEF ROAST

Steps:

• Place beef in slowcooker. (If using potatoes and carrots, add them).
• Add sliced onions.
• Mix together the vegetable juice, brown gravy mix, garlic, pepper and thyme.
• Pour liquid mix over beef in slowcooker.
• Cover with the lid and cook on low for about 7-8 hours or until desired doneness.

BEEF ROAST WITH PORTABELLA MUSHROOMS

Steps:

• Salt roast on all sides to taste.
• Brown roast in 1 T of oil over medium high heat in ovenproof skillet.
• Remove roast from pan.
• Add other 1 T oil to pan, brown onions and mushrooms until mushrooms start to become limp and onions start to brown.
• Add garlic and saute 1 more minute.
• Deglaze pan with broth and 1/4 cup of red wine.
• Add tomato paste and stir until smooth.
• Return roast to center of pan.
• Pour remaining wine on top of roast.
• Sprinkle with black pepper if desired.
• Place bay leaf on top of roast.
• Cover pan tightly with lid or foil.
• Bake at 325 for approximately 1 1/2 hours.
• After removing from oven, let roast rest 15 minutes before slicing into thick slices.
• After removing roast for slicing, add sour cream to pan juices, mushrooms and onions.
• Cook over medium heat for approx.
• 5 minutes to thicken sauce.
• Add sliced beef back to pan, and serve.
• Delicious and elegant!