Mushroom Pot Roast Crock Pot

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From canadian living magazine january 2008. Posting for zwt 4.

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Steps

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Sprinkle beef with salt and pepper.

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In large skillet , heat half of the oil over medium-high heat.

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Brown beef all over , adding more oil if necessary.

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Transfer to slow cooker.

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Discard any fat from pan.

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Add remaining oil.

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Cook onion , carrots , celery , garlic , marjoram and oregano over medium heat until softened , about 5 minutes.

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Add mushrooms.

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Cook until tender , about 5 minutes.

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Scrape into slow cooker.

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Stir in stock , scraping up brown bits.

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Boil for 1 minute and pour into slow cooker.

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Add tomato paste and worcestershire sauce.

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Cover and cook on low for 5 to 7 hours or until beef is tender.

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Transfer meat to cutting board.

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Tent with foil and let stand for 15 minutes before thinly slicing across the grain.

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Meanwhile , whisk flour with 1 / 4 cup water.

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Whisk into slow cooker.

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Cover and cook on high for about 15 minutes or until thickened.

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Serve with beef.

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Ingredients

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cross-rib roasts, salt and pepper, vegetable oil, onion, carrots, celery, garlic cloves, dried marjoram, oregano, button mushrooms, low sodium beef broth, tomato paste, worcestershire sauce, all-purpose flour