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