1 ounce dried mushrooms, ground into a coarse powder - Tip: Pulse the dried mushrooms a few times in a food processor.
2 tablespoons Dijon mustard
2 tablespoons Parmesan cheese, grated
5 cloves garlic, minced
1 teaspoon thyme, chopped
1 tablespoon Worcestershire sauce
2 teaspoons black pepper, coarsely ground
1 -4 pound beef roast -- highly recommend going to The Happy Butchers and asking for 1855 Black Angus Beef!
1 pound mushrooms, sliced or quartered
1 onion, sliced
1 pound carrots, cut into bite sized pieces
1 pound potatoes, cut into bite sized pieces
1/2 cup beef broth
Right before the beef is done:
Mix 2 - 3 tablespoons of corn starch with 1/4 cup cold water stir until smooth.
Highly Recommend: Saute the mushrooms and onions before adding to the slow cooker!
Mix the dried mushroom powder, mustard, Parmesan, garlic, thyme, and Worcestershire sauce and rub all over the roast.
Add the mushrooms, onions, carrots and potatoes to the bottom of the slow cooker, pour in the broth, top with the beef, cover and cook on low for 8-10 hours or on high for 3-5 hours.
The beef will be falling apart when done! It's SO tender!
Remove the beef and the mushrooms, onions, carrots, & potatoes.
Slice or shred the beef.
Add the mixture of cornstarch and water to the sauce in the slow cooker, stir in, cover and cook on high until the sauce thickens, about 10 - 15 minutes. Stir again.
Serve the beef, mushrooms, carrots and potatoes and smother it in the gravy! Sprinkle with parsley.
Nutrition Facts: Calories 499, Fat 27g (Saturated 10g, Trans 0), Cholesterol 166mg, Sodium 375mg, Carbs 10g, Fiber 2g, Sugars 3g, Protein 51g