The photo above was taken from QuickDish.com.

I saw this recipe on QuickDish.com and knew immediately that I had to try it.  Please note, the photos to follow are my photos, but my camera ran out of batteries before I could take a photo of the finished product and I didn’t want to use up any new batteries with the storm coming.  I made this roast on Sunday and let me tell you, it was amazing.  It made an awesome mushroom gravy.  The best I’ve ever tasted. There are a couple of things that I would change the next go around (ie. omit the spinach), it really didn’t add any flavor and wilted badly when cooked in the slow cooker.  I also served my roast over mashed potatoes instead of noodles.  Here’s what you’ll need:

• 1 Boneless Chuck Roast (4 – 5 lbs) – this is the best roast.  Others are ok, but if you want one that falls apart when cooked, you’ll want a chuck roast.
• 1 Can of Creamy Mushroom Progresso Recipe Starters (I used 2 and froze the left over gravy to use in a future recipe)
• 1 Medium Onion
• 1 Package of Mushrooms
• Olive Oil
• Salt, Pepper and Garlic Powder to Taste

Turn your slow cooker to high and let it heat up.  Next you’ll want to heat up about 2 tablespoons of olive oil in a large skillet.

Sprinkle your roast generously with salt, pepper and a little garlic powder if desired. Brown your roast on all sides in the olive oil.  Be sure to remove the string at this point.  Place your roast in the crockpot.

Next, add the onion to the same skillet and cook until fragrant being sure to scrape up any of the drippings from the meat. This really adds to the flavor.

Add your Progresso Recipe Starters and 1/2 tsp. garlic powder and cook until bubbly, stirring often.

Once it’s hot enough, add the spinach and cook until it starts to wilt. About 4 minutes.

Pour your sauce right over the roast and cook on high 4 – 5 hours or low 7 – 8 hours.  You know when your roast is done when you can stick a fork in the meat, turn the fork and the meat just starts to fall apart. 

Just before serving, slice up your package of mushrooms and saute in 2 tablespoons olive oil and 1/2 tsp. garlic salt until desired doneness.  Top your roast with sauteed mushrooms.  Serve over noodles or mashed potatoes.  YUMMERS!  Like I said, I will omit the spinach next time, but other than that, this was delish!  I also baked up a Fleischmann’s No Knead Bread that I got at Shaw’s for a dollar, and that was heavenly too :)