Slow Cooker Marvellous Mushroom Pot Roast

• 4 lb (1.81 kg) Beef Pot Roast (e.g. Cross Rib, Blade or Brisket)
• Coarsely ground sea salt or kosher salt and pepper
• 2 tbsp (30 mL) vegetable oil
• 3 cloves garlic, minced
• 1 cooking onion, cut into wedges lengthwise
• ¼ cup (50 mL) red wine or beef broth
• 1 can, (284 mL) condensed mushroom soup, undiluted
• ½ cup (125 mL) dried mushrooms (optional)
• 1 cup (250 mL) quartered button mushrooms
• 1 cup (250 mL) diced green beans (optional)

1. Pat roast dry; season with salt and pepper. Heat oil in Dutch oven on medium-high heat. Add roast; brown well on all sides, 10 to 15 minutes. Remove roast from pan.
2. Add garlic and onion to pan. Reduce heat to medium; cook until lightly browned, about 3 to 4 minutes (NOTE: add splash of water to prevent scorching if needed). Stir in wine, scraping up browned bits from bottom of pan. Stir in soup. Soak dried mushrooms (if using) in 1/2 cup (125 mL) hot water. Strain, reserving liquid; add soaked mushrooms and reserved liquid to pan.
3. *Transfer roast and liquid from pan to slow cooker insert. Add fresh mushrooms; cover and cook on LOW for 6 to 8 hours until roast is fork-tender.
4. Remove roast to cutting board; cover with foil and towel to keep warm. Add green beans (if using) to sauce; cover and cook on HIGH for 30 minutes or until veggies are tender. Season sauce to taste. Serve roast with the vegetables and sauce.

*Stove-top Method: After Step 2, add roast to pan; cover with tight fitting lid. Simmer on stove-top over low heat or in 325°F (160°F) for 2 hours, maintaining a constant simmer. Turn roast over; scatter with button mushrooms. Cook an additional 30 to 45 minutes until vegetables and meat are fork-tender. Remove roast and vegetables to platter; tent with foil. Season sauce to taste; finish by stirring in parsley.