Mushroom Pot Roast - Crock Pot

Ingredients

• 3 lbs boneless beef cross-rib roasts
• salt and pepper, to taste
• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 3 garlic cloves, minced
• 1 teaspoon dried marjoram
• 1 teaspoon oregano
• 4 cups button mushrooms, quartered
• 1/3 cup low sodium beef broth
• 2 tablespoons tomato paste
• 2 teaspoons worcestershire sauce
• 3 tablespoons all-purpose flour
• 3 tablespoons all-purpose flour

Directions

1. 1

   Sprinkle beef with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown beef all over, adding more oil if necessary. Transfer to slow cooker.

2. 2

   Discard any fat from pan; add remaining oil. Cook onion, carrots, celery, garlic, marjoram and oregano over medium heat until softened, about 5 minutes. Add mushrooms; cook until tender, about 5 minutes. Scrape into slow cooker.

3. 3

   Stir in stock, scraping up brown bits; boil for 1 minute and pour into slow cooker. Add tomato paste and Worcestershire sauce; cover and cook on low for 5 to 7 hours or until beef is tender.

4. 4

   Transfer meat to cutting board; tent with foil and let stand for 15 minutes before thinly slicing across the grain.

5. 5

   Meanwhile, whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high for about 15 minutes or until thickened. Serve with beef.