cups
halved mixed button, shiitake and crimini mushrooms
1
12-oz.
bottle savory beef gravy
3
tbsp.
sliced green onions
Directions
Cut thin slits in roast; insert garlic slivers. Coat roast evenly with garlic pepper, marjoram and onion powder. In large skillet or Dutch oven, melt butter over medium heat. Cook roast 5 minutes until evenly browned.
Place onion, beef roast and pan drippings in 4- to 6-quart slow cooker. Add gravy to skillet; heat and stir to loosen any remaining browned bits. Add mushrooms to slow cooker. Pour gravy over roast.
Cook on low setting 6 to 8 hours or until tender. Stir in green onions. Serve gravy with meat.
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