Crock Pot Beef Roast With Marsala Gravy - cooking recipe

Ingredients

2 tablespoons olive oil
1 (3 -4 lb) beef roast
1 1/2 tablespoons kosher salt
fresh ground black pepper
4 garlic cloves, cut into thick slivers
2/3 cup baby carrots
8 ounces mixed mushrooms, sliced
2 cups beef broth
10 ounces cream of mushroom soup
3/4 cup marsala wine, dry
1 sprig fresh rosemary
4 tablespoons butter
4 tablespoons all-purpose flour

Preparation

Cut a number of slits in the beef roast and place garlic slivers in them.
Sprinkle with salt and pepper.
Brown the beef roast on all sides in Olive Oil, and place in a large crock pot.
Deglaze the browning pan with the marsala wine, and scrape any brown bits from the pan; pour into crock pot.
Add carrots, beef broth and mushroom soup to the crock pot and cook on low 8-10 hours.
During the last hour of cooking add the sprig of rosemary.
During the last 1/2 hour of cooking melt the butter in a large saute pan and cook the mushrooms.
Remove the beef from the pan; trim the fat and pull the beef apart.
Strain the solids from the liquids in the crock pot; reserving both.
When the mushrooms are nearly finished cooking, add the flour and cook stirring constantly for 3 minutes.
Slowly add the strained liquids and bring to a boil. Continue cooking until desired thickness.
Return pulled beef, rosemary sprig, and carrots reserved with solids to the crock pot; throw out undesired solids.
Top with thickened gravy and place on warm.
Serve with garlic mashed potatoes or polenta.