Beef and Mushroom Pot Roast (a Slow Cooker Recipe)
User Reviews
5
-
Prep Time
30 mins
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Cook Time
6 hrs 15 mins
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Total Time
6 hrs 45 mins
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Servings
12
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Course
Main Course
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Cuisine
American
Beef and Mushroom Pot Roast (a Slow Cooker Recipe)
Description
The recipe starts by layering thick carrot slices in the slow cooker base. The beef bottom round roast is seared in a very hot skillet with oil until browned on all sides, enhancing flavor and texture before transfer to the slow cooker.
Fresh mushrooms and onions are sautéed with garlic to soften and develop sweetness and aroma. A gravy is prepared by whisking together broth, heavy cream, onion soup mix, salt-free seasoning, salt, and flour to thicken. The mushroom-onion mixture and red wine are incorporated into this gravy, which is then poured over the meat and vegetables in the slow cooker.
The roast cooks slowly until tender, allowing the gravy to thicken further and the vegetables to soften. The heavy cream enriches the sauce giving it a velvety texture. The combination of the searing, slow cooking, and gravy mixture produces a satisfying balance of textures and savory flavors.
Ingredients
Ingredients for Beef and Mushroom Pot Roast:
- 4 1/2 lbs beef bottom round roast boneless
- 2 cups carrot 1/2 lb, peeled and thick sliced or baby carrots
- 1 lb mushrooms thickly sliced, fresh
- 1 onion finely diced, large
- 1/2 garlic 6 cloves, pressed, head
- 1/3 cup all-purpose flour
- 1 oz onion soup mix or dip mix
- 1/2 Tbsp Mrs. Dash our favorite salt-free seasoning
- 2 cups vegetable broth reduced sodium or beef broth
- 1/2 cup red wine
- 1 cup heavy whipping cream
- 2 tsp salt
Instructions
- Line the bottom of the slow cooker with thickly sliced carrots.
- Heat a large, heavy-bottomed skillet over very high heat and swirl in 4 Tbsp cooking oil (I used extra light olive oil since it has a high smoke point). Once the skillet is blazing hot, sear and brown all of the sides of your beef roast (2-3 min per side). Watch out for splatters and wear an apron! Transfer the roast to a slow cooker.
- Saute your thickly sliced mushrooms and finely diced onions in the same skillet over medium/high heat until soft (5-7 min) then stir in the pressed garlic and saute another minute then remove from heat.
- In a medium sauce pan, whisk together 2 cups broth, 1 cup heavy cream, 1 packet onion soup mix, 1/2 Tbsp Mrs. Dash, 1 tsp salt, and 1/3 cup all-purpose flour. Once it's whisked together, heat on med/high whisking until you have a gravy consistency.
- Stir mushroom/onion mixture into the gravy, whisk in the wine and bring to a simmer.
- Pour mushroom gravy over the meat in the crockpot, cover with lid and cook on high heat for 6 hours.
- Just before serving, transfer the beef to a serving dish and pull it apart with forks. Pour the gravy over the beef right after it's shredded, while it's hot, so it can absorb some of that gravy. Add more salt to taste.
User Reviews
Overall Rating
5
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