Slow-Cooker Roast Beef with Mushroom Gravy
"For an evenly cooked, medium-rare roast from the slow cooker, we first salt an eye-round roast overnight, brown it well in a skillet, and then build a gravy in the same pan. Cremini mushrooms form the base of the gravy, along with onion, tomato paste, flour, and beef broth. To boost the… read more..."
INGREDIENTS
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1 (4-pound) boneless beef eye-round roast, trimmed
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Kosher salt and pepper
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3 tablespoons vegetable oil
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8 ounces cremini mushrooms, trimmed, halved, and sliced thin
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1 onion, chopped fine
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2 tablespoons tomato paste
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2 tablespoons all-purpose flour
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1 1/4 cups beef broth
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1/8 ounce dried porcini mushrooms, rinsed and minced
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1 teaspoon minced fresh thyme
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2 tablespoons unsalted butter
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2 tablespoons minced fresh parsley
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