I prepped the onions and mushrooms the night before so I could sear the beef in the morning before heading to work. I loved coming home to a house that smelled of delicious roast beef with gravy. My only complaint was the greasiness of the gravy. My cut of beef let off a lot of fat, so next time I'll strain the gravy through my fat separator before serving. I served the roast with mashed potatoes but I think egg noodles would also be awesome and am planning to do that next time. Thanks for another winner, Cassie!
Roast Beef with Mushroom Gravy
Cassie Craves
1 3-pound beef roast
2 tablespoons butter, divided
2 tablespoons olive oil
Salt and pepper
1 pound mushrooms, sliced
1 onion, thinly sliced
2 cloves garlic
1 10.75-ounce can cream of mushroom soup
1 packet dry mushroom gravy mix
1 cup water
In a Dutch oven, heat olive oil and 1 tablespoon of butter over medium-high heat. Season beef roast liberally with salt and pepper. Add beef roast and sear on all sides until caramelized. Add to the bottom of a crock pot.
To same pot, add remaining tablespoon of butter, mushrooms and onions. Cook until mushrooms are brown and onions are soft, then season with salt and pepper. Stir in garlic and cook and stir for 30 seconds. Stir in beef broth and scrape the bottom of the pot with a wooden spoon to release browned bits. Add mushroom mixture to meat in crock pot.
Mix together cream of mushroom soup and mushroom gravy mix. Pour over meat and mushroom mixture.
Cook on low for 8 to 10 hours, until meat begins to fall apart. If it looks greasy, strain mushrooms and onions from the gravy then put gravy into a fat separator. Add the mushrooms and onions back in and serve with mashed potatoes or egg noodles.
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