Originally from cookit.recipes
Creamy slow-roasted beef with sautéed mushrooms and cream gravy served over pasta.
20 min
120 min
6
2 pounds rump roast
2 beef stock cubes
1 bay leaf
2 tablespoons flour
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
3 cups water
14 ounces sliced mushrooms
2 cups uncooked pasta
2 tablespoons sour cream
3 tablespoons cornstarch
3 tablespoons cold water
Coat roast in flour, sear all sides. Transfer to crock pot with stock cubes, seasonings, and water. Cook 1.5-3 hours.
Cut roast into bite-sized pieces or shred.
Mix cornstarch with cold water, stir into crock pot until thickened. Add beef.
Sauté mushrooms with butter and seasonings. Add to crock pot.
Cook pasta al dente and add to crock pot. Add sour cream and serve hot.
