1. Whisk soup and tomato paste together in slow cooker; stir in mushrooms. 2. Season meat with salt and pepper and nestle into slow cooker. 3. Cover and cook until beef is tender and registers 120 to 125 degrees (for med-rare), 2-3 hours on LOW. 4. Transfer roast to carving board, tent with foil, and let rest for 15 minutes. 5. Using large spoon, skim excess fat from surface of gravy. 6. Whisk in parsley and butter and season with salt and pepper to taste. 7. Slice meat thin against grain; serve with gravy. ---------------------------------------------------------------------------
Nutrition
Ingredients
