Slow Cooker Beef Roast With Portabella Mushrooms

• 3 -4 lbs beef roast
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (4 ounce) can chunky portabella mushrooms
• 1 (1 ounce) package onion soup mix or (1 ounce) package beefy onion soup mix
• 2 garlic cloves
• 1/2 small onion, Finely Chopped
• 1/4 teaspoon pepper
• 2 tablespoons water

1. Mash garlic to a paste and rub evenly over entire roast.
2. Place roast in a slow cooker, fat side up.
3. Pour the rest of above ingredients in a bowl and blend well.
4. Pour above mixture over roast.
5. Cover and cook on low 7-10 Hours.
6. If meat is not too lean it will add moisture to soup mixture as it cooks. When roast is finished, remove from slow cooker and pour the juices into a seperate container or measuring cup. Let the fat rise to top. Drain off fat and pour juices into a saucepan. For thicker "Gravy", simply Pour juices into large saucepan, mix 2-3 tablespoons of flour(Depending on how much liquid you have to work with) with 2-3 tablespoons of cold water until it has no lumps. Pour flour mixture into meat juices in saucepan and bring to a boil, (whisking constantly) reduce heat and whisk continuously until mixture thickens. About 1 minute. Remove from heat and serve as a gravy or transfer meat to a serving platter, slice meat thin and pour over beef before serving.

beef roast, cream of mushroom soup, chunky portabella mushrooms, onion soup, garlic, onion, pepper, water

Taken from www.food.com/recipe/slow-cooker-beef-roast-with-portabella-mushrooms-189235 (may not work)