Roast beef with hearty mushroom gravy from The Complete Slow Cooker: From Appetizers to Desserts--400 Must-Have Recipes That Cook While You Play (or Work) (page 160) by America's Test Kitchen

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Notes about this recipe

  • Delys77 on November 21, 2022

    The mushroom sauce is very nice and the technique did yield a very well cooked roast, about 3 lbs took just over an hour, but it was impossible to slice thin enough to avoid a very chewy roast. This isn't the recipes fault, it is the nature of the beast with this cut. Flavour wise 4.5 stars but texture wise more of a ho hum. I wonder if you had time if you might freeze the roast a bit then slice very thinly and put back into the slow cooker to warm up again. Probably not worth the effort to be honest.

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