This was great! Granted I made A LOT of changes but the end product was perfect for my family. I had a pkg of 1lb frozen cubed chuck roast that I just through in the slow cooker still frozen. I added 4 large portobello mushrooms caps sliced on top of the meat and 4 cups beef broth mixed with about 1 T. of minced garlic, about 1/2c red cooking wine and some thyme. Put the broth mixture over the mushrooms and meat and topped the mushrooms off with 4 divided Tbs of butter. I set the slow cooker on low for 6hrs but really it was done after only 4. To serve it I gave the kids just the cubed meat with ketchup and the mushrooms on the side along with steamed edamame. For the hubbie and me I made garlic toast on French bread with mozzarella cheese and layered with the meat and mushrooms to make a sandwich and then served with a side of au jus. Next time I'll use 2lb meat and maybe 5 or 6 mushrooms caps. Thanks for the starting off point!
Update: I made this for a group of 6 adults and 3 kids and used 4 lbs cubed beef with 8 large sliced portobello mushrooms caps, and 3 pkgs of sliced baby Bella mushrooms (that I had to add to the slow cooker over time as the other mushrooms shrank and made room for more). I added the red wine, beef broth, butter and garlic as I had previously but adjusted for the extra food and again served over garlic bread with melted cheese on it and a side of au jus. Also I made it in the slow cooker cooked on low for about 8 hrs. This was great and a huge h