In a skillet over medium high heat (or in multi cooker) melt butter
Add rice and sauté while stirring occasionally for about 2-4 minutes or until rice is lightly toasted
Add rice to slow cooker along with mushrooms, broth, thyme and oregano
Add beef broth and stir
Cover and cook on high for 2-3 hours
Stir rice and if not fully cooked you can add 1/2 cup additional water or broth and cook for another 30 minutes
Add salt and pepper to taste before serving
Notes
I cooked this from start to finish in my 4 quart multi cooker for 2.5 hours on high.Sautéing the rice before slow cooking will help it maintain the best texture.Feel free to switch out for your favorite herbs or to add additional chopped veggies or shredded cheese (stir in cheese after cooking).Waiting until fully cooked and then tasting this recipe to add salt is preferred because the beef broth can be pretty salty and it's better to add more later than to have added too much early on.