- 1 8oz package of white button mushrooms (sliced)
- 1/4 cup red wine
- 3 cups chicken stock
- 1 & 1/2 tbs flour
- 2 tbs hot water
- 2 tbs butter
- 1 tbs olive oil
- 2 tbs Worcestershire sauce
- Salt, Pepper, and garlic powder to taste
Cover roast in salt, pepper, and garlic powder and then brown on all sides to seal in juices. Place browned roast in crock pot on high. Sprinkle with worcestershire sauce and put on lid. Cook until tender (6 to 8 hours).
An hour before roast is done, make the gravy. Heat oil and put in mushrooms and saute until mushrooms are browned. Add wine, cook 30 seconds or until liquid almost evaporates. Stir in chicken stock and bring to a boil. Cook until reduced to about 2 cups (about 15 minutes).
Combine flour & hot water in a separate bowl, stirring until smooth. Add flour mixture to gravy and return to a boil. Reduce heat and simmer for 2 minutes or until gravy is slightly thickened, stirring occasionally. Remove from heat and stir in the butter, 1tbs at a time and stir until the butter is melted.
Pour gravy over roast in crockpot and let simmer for the last 40 or so minutes.