MUSHROOM SLOW COOKER ROAST BEEF
This is tender, fall-off-the-bone roast beef with mushrooms. It's perfect as-is. Shred the leftovers for cheese steak sandwiches.
Provided by J
Categories Main Dish Recipes Roast Recipes
Time 9h5m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 388.4 calories, Carbohydrate 6.2 g, Cholesterol 82.5 mg, Fat 28.1 g, Fiber 0.9 g, Protein 24.4 g, SaturatedFat 11.2 g, Sodium 452.7 mg, Sugar 1.1 g
SLOW-COOKER GARLIC AND MUSHROOM BEEF ROAST
Garlic, mushrooms and tomatoes enhance a slow-cooked beefy roast.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h10m
Yield 6
Number Of Ingredients 6
Steps:
- Spray 12-inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with salt and garlic. Place beef in skillet; cook over medium-high heat 5 to 6 minutes, turning occasionally, until brown on all sides.
- Spray 4- to 5-quart slow cooker with cooking spray. Place mushrooms in cooker. Place beef on mushrooms. Spread tomatoes over beef. Pour dressing over mixture in cooker.
- Cover; cook on Low heat setting 9 to 11 hours.
- Remove beef from cooker; place on cutting board. Remove netting or strings; slice beef. Serve mushrooms and juices with beef.
Nutrition Facts : Calories 370, Carbohydrate 5 g, Cholesterol 85 mg, Fiber 1 g, Protein 47 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 3 g, TransFat 1/2 g
SLOW COOKER BEEF AND MUSHROOMS
Make and share this Slow Cooker Beef and Mushrooms recipe from Food.com.
Provided by Terri at Momswim
Categories Weeknight
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 7
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.
SLOW COOKER BEEF ROAST WITH PORTABELLA MUSHROOMS
This will result in a tender, moist and flavorful roast with it's own gravy to pour over beef or mashed potatoes. The "Meaty" Flavor of Portabella Mushrooms just adds to the Meat and gravy sauce.
Provided by MTpockets
Categories Roast Beef
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 344.2, Fat 12.4, SaturatedFat 4.5, Cholesterol 149.7, Sodium 903.9, Carbohydrate 8.2, Fiber 0.7, Sugar 1.7, Protein 50.8
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BEEF AND MUSHROOM POT ROAST (A SLOW COOKER RECIPE)
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5/5 (64)Category EasyCuisine $25-$28Total Time 6 hrs 45 mins
- Heat a large, heavy-bottomed skillet over very high heat and swirl in 4 Tbsp cooking oil (I used extra light olive oil since it has a high smoke point). Once the skillet is blazing hot, sear and brown all of the sides of your beef roast (2-3 min per side). Watch out for splatters and wear an apron! Transfer the roast to a slow cooker.
- Saute your thickly sliced mushrooms and finely diced onions in the same skillet over medium/high heat until soft (5-7 min) then stir in the pressed garlic and saute another minute then remove from heat.
- In a medium sauce pan, whisk together 2 cups broth, 1 cup heavy cream, 1 packet onion soup mix, 1/2 Tbsp Mrs. Dash, 1 tsp salt, and 1/3 cup all-purpose flour. Once it's whisked together, heat on med/high whisking until you have a gravy consistency.
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Category Healthy Pot Roast RecipesCalories 363 per servingTotal Time 8 hrs 35 mins
- Place the beef cubes, flour, garlic, thyme, rosemary, oregano, and 1/2 teaspoon of the salt in a large ziplock plastic freezer bag; seal and toss to coat the beef. Remove the beef from the bag, reserving the flour mixture in the bag. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high; add the beef, in batches if necessary. Cook until browned on all sides, 10 to 12 minutes. Transfer the beef to a 5- to 6-quart slow cooker, reserving the drippings in the skillet.
- Add the mushrooms and remaining 2 tablespoons oil to the reserved drippings in the skillet, and cook, stirring occasionally, until the mushrooms are deep brown and all of the moisture has evaporated from the skillet, 6 to 8 minutes. Add the red wine, stirring to loosen any browned bits from the bottom of the skillet. Add the mushroom mixture to the slow cooker. Add the pearl onions, beef stock, carrots, reserved flour mixture, and remaining 1 teaspoon salt to the slow cooker, and stir until combined. Cover and cook on LOW until the beef is very tender, about 8 hours. Skim the fat from the cooking liquid, and stir in the vinegar. Garnish with the additional chopped fresh thyme and rosemary and the oregano leaves, if desired.
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From mygourmetconnection.com
4.6/5 (11)Total Time 8 hrs 30 minsCategory BeefCalories 283 per serving
- Rub the outside of the roast with olive oil and season liberally on all sides with salt and freshly ground black pepper.
- Heat a small amount of olive oil in a large skillet over medium-high heat. Add the roast and brown on all sides, 5 to 6 minutes total. Transfer to a plate while you prepare the vegetables.
- Sauté the onion in olive oil until softened, 4 to 5 minutes. Add the carrots and celery and sauté until the all the vegetables are lightly caramelized, 3 to 4 minutes longer. Add the chopped mushroom stems and garlic and cook for an additional 1 to 2 minutes.
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