Mushroom Series: Slow Cooker Pot Roast with Portabella Mushroom-Onion Gravy

From Chow Bella

1 1.75-2 lb beef rump roast, preferably grass-fed

1 large portabella mushroom (as an optional step, remove the gills for a lighter-colored gravy)

1 large onion, peeled and cut into chunks

1 tsp dried sage

1 tsp dried crushed rosemary

8 oz dry red wine (can use broth instead)

salt and pepper, to taste

1. Add all the ingredients to your slow cooker. Cook on low for 8-10 hours or high for 6-8 hours.

2. Remove the cooked roast from the pan, leaving all the vegetables and cooking juices at the bottom. Tent the roast with foil to keep it warm while you make the sauce.

3. To make the sauce, puree the mixture by inserting an immersion blender into the crock of the slow cooker and blending until the sauce is smooth. Or, you can remove the cooking liquid and vegetables to a blender or food processor and pureeing until smooth. Either way, taste the puree and make sure it is seasoned well. Serve the sauce over the meat and any vegetables you might be serving on the side.

• Servings per recipe: 6

• Per serving: 

• Calories: 381.6

• Fat: 22.1 g

• Saturated fat:1.6 g

• Cholesterol: 68 mg

• Sodium: 104.7 mg

• Carbohydrate: 3 g

• Fiber: 0.6 g

• Sugars: 0 g

• Protein: 32.4 g