Beef and Mushroom Pot Roast (Slow Cooker Recipe)

Slow Cooker Beef and Mushroom Pot Roast is a flavorful and hearty recipe perfect for weeknight dinners or special occasions. This tender beef roast, paired with a creamy mushroom gravy, creates a comforting dish made with simple, wholesome ingredients. Packed with protein and nutrient-rich vegetables like carrots and mushrooms, this pot roast is ideal for families or meal prepping. Enhance your meals with this versatile recipe that works well as leftovers and pairs beautifully with mashed potatoes, rice, or fresh greens. Whether you’re hosting guests or preparing a cozy dinner, this pot roast recipe is a must-try for its rich taste and simplicity.

Ingredients

For the Pot Roast:

• 4 1/2 lbs boneless beef bottom round roast
• 2 cups (1/2 lb) peeled and thick-sliced carrots or baby carrots
• 1 lb fresh mushrooms, thickly sliced
• 1 large onion, finely diced
• 6 cloves garlic (about 1/2 head), pressed
• 1/3 cup all-purpose flour
• 1 oz onion soup or dip mix
• 1/2 tbsp Mrs. Dash (salt-free seasoning)
• 2 cups reduced-sodium vegetable or beef broth
• 1/2 cup red wine
• 1 cup heavy whipping cream
• 2 tsp salt (to taste)

Instructions

1. Prepare the Slow Cooker: Line the bottom of the slow cooker with the thickly sliced carrots.
2. Sear the Beef: Heat a large, heavy-bottomed skillet over high heat. Add 4 tbsp cooking oil (I recommend extra light olive oil for its high smoke point). Once the skillet is very hot, sear all sides of the beef roast (2-3 minutes per side) until well-browned. Be cautious of splatters, and wear an apron! Transfer the seared roast to the slow cooker.
3. Sauté Mushrooms and Onions: In the same skillet, sauté the sliced mushrooms and diced onions over medium-high heat for about 5-7 minutes until softened. Add the pressed garlic and cook for an additional minute, then remove from heat.
4. Make the Gravy: In a medium saucepan, whisk together the broth, heavy cream, onion soup mix, Mrs. Dash seasoning, salt, and flour. Heat over medium-high heat, whisking until the mixture thickens to a gravy-like consistency.
5. Combine the Mixture: Stir the sautéed mushrooms and onions into the gravy. Add the red wine, stir well, and bring to a simmer.
6. Slow Cook: Pour the mushroom gravy over the beef roast in the slow cooker. Cover and cook on high for 6 hours, or until the beef is tender and easily shreds.
7. Shred the Beef: Just before serving, transfer the beef to a serving dish. Use forks to shred the meat and pour the gravy over it while it’s hot to absorb the flavorful sauce. Taste and adjust seasoning with more salt if desired.

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Why You’ll Love This Recipe

• Tender and Flavorful: The beef becomes tender and juicy after slow cooking, absorbing the rich, savory flavors of the mushroom gravy.
• Simple Ingredients: Easy-to-find ingredients come together to create a hearty and comforting meal.
• Perfect for Meal Prep: This pot roast is a great make-ahead meal, ideal for busy weeks or hosting guests.

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Tips

• Searing the Beef: Don’t skip searing the beef! It helps lock in the flavors and create a delicious crust.
• Adjust Consistency: If the gravy is too thick, add a little more broth or wine to reach your preferred consistency.
• Slow Cooker Size: Ensure your slow cooker is large enough to accommodate the beef roast and vegetables comfortably.

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Variations and Substitutions

• Vegetable Variations: You can add other vegetables like potatoes, parsnips, or celery to the slow cooker for more variety.
• Low-Sodium Options: Use low-sodium broth and reduce the amount of salt in the gravy to make the dish lighter.
• Red Wine Substitutes: If you prefer not to use wine, you can substitute with extra beef broth or a splash of balsamic vinegar.

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FAQs

Q: Can I use a different cut of beef?
A: Yes, while bottom round roast is ideal for slow cooking, you can also use chuck roast or brisket as alternatives.

Q: Can I make this recipe in advance?
A: Absolutely! This dish stores well in the refrigerator for up to 3 days, and the flavors often improve after sitting.

Q: Can I freeze leftovers?
A: Yes, you can freeze leftover pot roast and gravy for up to 3 months. Thaw in the refrigerator overnight before reheating.

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Serving and Suggestions

• Serve this pot roast with mashed potatoes, rice, or a side of roasted vegetables for a complete meal.
• Pair with a fresh green salad and a warm crusty bread to soak up the delicious gravy.
• For a lighter option, serve over a bed of sautéed spinach or steamed broccoli for a healthy twist.