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A complete, hearty family meal featuring tender roast beef and mushrooms in gravy, served with steamed baked potatoes and corn on the cob, all cooked simultaneously in one slow cooker.
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Layer roast, gravy mix, mushrooms, and water in the crockpot. → Cover the roast with parchment paper to create a steaming platform. → Place poked potatoes and corn halves on top of the paper. → Cook on HIGH for 4 hours. → Remove side dishes and paper, then slice the beef to serve.
Layer roast, gravy mix, mushrooms, and water in the crockpot. → Cover the roast with parchment paper to create a steaming platform. → Place poked potatoes and corn halves on top of the paper. → Cook on HIGH for 4 hours. → Remove side dishes and paper, then slice the beef to serve.
A complete, hearty family meal featuring tender roast beef and mushrooms in gravy, served with steamed baked potatoes and corn on the cob, all cooked simultaneously in one slow cooker.
Place the beef roast into the bottom of the crockpot.
Empty two packets of brown gravy mix over the roast beef.
Spread the sliced portobello mushrooms evenly over the top of the gravy mix.
Pour 1.5 cups of water into the crockpot to provide moisture for the gravy and steaming.
Place a sheet of parchment paper over the roast and mushrooms, pressing it down to create a barrier for the side dishes.
The parchment paper trick allows the potatoes and corn to steam perfectly without becoming mushy in the gravy.
Make sure to poke the potatoes with a fork to allow steam to escape and ensure even cooking.
The 4-hour High setting results in a very tender, 'fall-apart' style roast.
Adjust the amount of water if you prefer a thicker or thinner gravy.
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