Slow-Cooker Roast Beef with Mushroom Gravy | America's Test Kitchen

Ingredients

• 1 (4-pound) boneless beef eye-round roast, trimmed
• Kosher salt and pepper
• 3 tablespoons vegetable oil
• 8 ounces cremini mushrooms, trimmed, halved, and sliced thin
• 1 onion, chopped fine
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 1/4 cups beef broth
• 1/8 ounce dried porcini mushrooms, rinsed and minced
• 1 teaspoon minced fresh thyme
• 2 tablespoons unsalted butter
• 2 tablespoons minced fresh parsley