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If you’re craving a comforting, hearty meal that practically melts in your mouth, the Beef and Mushroom Pot Roast in the Slow Cooker Recipe is your new best friend in the kitchen. This luscious pot roast features tender bottom round beef slow-cooked to perfection alongside earthy mushrooms, sweet carrots, and a rich, velvety mushroom gravy that envelops every bite. It’s the kind of dish that brings warmth and satisfaction with minimal effort, making it a perfect centerpiece for family dinners or cozy gatherings.
Ingredients You’ll Need
This recipe keeps things wonderfully simple but relies on each ingredient to bring a crucial component to the final dish—be it flavor, texture, or that classic pot roast charm. Every element is essential to create the depth and comfort that defines this slow-cooked delight.
- 4 1/2 lbs boneless beef bottom round roast: A sturdy cut that becomes tender and juicy after slow cooking.
- 2 cups thick-sliced or baby carrots: Add natural sweetness and beautiful color at the base.
- 1 lb fresh mushrooms, thickly sliced: Provide an earthy, savory touch and lovely texture in the gravy.
- 1 large onion, finely diced: Builds the base flavor with subtle sweetness.
- 6 cloves garlic, pressed: Infuses the dish with aromatic warmth.
- 1/3 cup all-purpose flour: Essential for thickening the luscious gravy.
- 1 oz Onion Soup or Dip mix: A secret flavor booster that deepens the savory notes.
- 1/2 Tbsp Mrs. Dash (salt-free seasoning): Adds balanced herbs and spice without overpowering salt.
- 2 cups reduced sodium vegetable or beef broth: Forms the flavorful cooking liquid and gravy base.
- 1/2 cup red wine: Brings complexity and an elegant richness to the gravy.
- 1 cup heavy whipping cream: Creates a creamy, silky texture that rounds off the sauce beautifully.
- 2 tsp salt: Adjusted to taste for seasoning and balance.
- 4 Tbsp cooking oil (extra light olive oil recommended): Perfect for getting a golden sear on the roast without smoking.
How to Make Beef and Mushroom Pot Roast in the Slow Cooker Recipe
Step 1: Layer Carrots in the Slow Cooker
Start by lining the bottom of your slow cooker with those thickly sliced carrots. This not only adds natural sweetness and color but also acts as a flavorful resting place for your roast, preventing it from sitting directly on the bottom and helping the meat cook evenly.
Step 2: Sear the Beef Roast
Heat a heavy-bottomed skillet over very high heat and swirl in your cooking oil. The key here is to get your pan blazing hot to achieve a beautifully browned crust on all sides of the beef—this locks in flavor and juices. Watch out for splatters, and don’t skip wearing an apron! After browning (2 to 3 minutes per side), transfer your roast gently to the slow cooker, resting it atop the carrots.
Step 3: Sauté Mushrooms, Onions, and Garlic
In the same skillet, toss in your mushrooms and finely diced onions. Cook them over medium-high heat until they soften and release their moisture—this usually takes about 5 to 7 minutes. Then add the pressed garlic and sauté for another minute. This step builds a fragrant, savory foundation for the gravy that will coat your beef and tie the dish together.
Step 4: Whisk and Cook the Gravy Base
In a medium saucepan, combine broth, heavy cream, onion soup mix, Mrs. Dash, salt, and flour. Whisk these together thoroughly to prevent lumps. Place the pan over medium-high heat and continue whisking until the mixture thickens to a rich gravy consistency. This creamy sauce is the magic that will coat your roast and enhance every mouthful.
Step 5: Combine Mushroom Mixture and Wine
Stir the sautéed mushrooms and onions into your gravy base, then whisk in the red wine. Bring everything to a gentle simmer, allowing the flavors to meld beautifully. The wine adds that subtle depth and a hint of acidity, balancing the richness of the cream and beef.
Step 6: Pour Gravy Over Beef and Cook
Pour this luscious mushroom gravy over your roast in the slow cooker, cover it, and let it cook on high heat for about 6 hours. The slow cooking tenderizes the beef until it’s fall-apart soft and infuses it with all those wonderful flavors.
Step 7: Shred the Beef and Serve
Once the cooking time is up, gently transfer the roast to a serving dish and shred it apart using forks. Immediately pour the hot mushroom gravy over the shredded beef so it soaks in all the moisture and seasoning. Taste and add more salt if needed. This finishing touch ensures every bite is juicy, flavorful, and utterly satisfying.
How to Serve Beef and Mushroom Pot Roast in the Slow Cooker Recipe
Garnishes
If you want to jazz up your presentation, freshly chopped parsley or thyme sprigs add a lovely pop of color and a subtle fresh herbal note that brightens the dish. A sprinkle of cracked black pepper can add a gentle kick as well.
Side Dishes
This pot roast pairs beautifully with creamy mashed potatoes or buttery egg noodles that soak up the mushroom gravy. Steamed green beans or sautéed garlic spinach offer a vibrant vegetable contrast, balancing the richness of the meat and sauce.
Creative Ways to Present
For a cozy dinner party, consider serving the shredded pot roast piled high inside soft dinner rolls or crusty bread for delicious sliders. You can also transform leftovers into hearty pot roast tacos with pickled onions and fresh cilantro, adding an unexpected but delightful twist.
Make Ahead and Storage
Storing Leftovers
After your delicious feast, store any leftover beef and mushroom pot roast in an airtight container in the refrigerator, ideally within two hours of cooking. It will keep well for up to 4 days, allowing you to enjoy that comfort food magic again with minimal effort.
Freezing
If you want to save the best for later, freeze the pot roast in a freezer-safe container or heavy-duty zip-top bag. Separate the beef from the gravy if you prefer, and freeze for up to 3 months. This makes for a fantastic ready-made meal stash on busy days.
Reheating
To bring your leftovers back to life, gently reheat the beef and gravy over low heat on the stove or in the microwave, stirring occasionally. If frozen, thaw overnight in the refrigerator before reheating to preserve texture and flavor.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While bottom round roast is perfect for slow cooking due to its balance of flavor and tenderness, you can substitute with chuck roast or brisket if you prefer. Just keep in mind that cooking times might vary slightly.
Is it necessary to brown the beef before slow cooking?
While it’s not mandatory, searing the beef before slow cooking adds incredible depth to the flavor and a lovely texture. This step caramelizes the meat’s surface, making the final dish more aromatic and rich.
Can I skip the red wine in the gravy?
If you prefer to avoid alcohol, you can substitute the red wine with additional beef broth or a splash of balsamic vinegar for acidity. The dish will still be tasty, just with slightly different flavor nuances.
How thick should the gravy be?
The gravy should be thick enough to coat the back of a spoon but still pourable so it can soak into the shredded beef. If it’s too thick, add a little extra broth; if too thin, let it simmer a bit longer while whisking.
Can I make this recipe in an Instant Pot?
Definitely! Sear the beef using the sauté function, then add all ingredients and cook under high pressure for about an hour, followed by a natural pressure release. This will speed up the cooking but still deliver tender, flavorful results.
Final Thoughts
This Beef and Mushroom Pot Roast in the Slow Cooker Recipe is a true testament to how simple ingredients and slow cooking can create something truly unforgettable. Whether you’re feeding a crowd or seeking a comforting weeknight meal, this pot roast never fails to deliver tender, flavorful happiness. I encourage you to give it a try—your family and friends will thank you for it!
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Beef and Mushroom Pot Roast in the Slow Cooker Recipe
- Prep Time: 30 minutes
- Cook Time: 6 hours 15 minutes
- Total Time: 6 hours 45 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Beef and Mushroom Pot Roast is a hearty and comforting slow cooker recipe featuring tender boneless beef bottom round roast simmered with fresh mushrooms, carrots, onions, and a rich, creamy mushroom gravy. Perfect for a family dinner, this dish offers deep, savory flavors and melt-in-your-mouth beef, enhanced by a splash of red wine and seasoned with salt-free Mrs. Dash seasoning and onion soup mix.
Ingredients
Meat and Vegetables
- 4 1/2 lbs boneless Beef bottom round roast
- 2 cups peeled and thick sliced or baby carrots (approximately 1/2 lb)
- 1 lb fresh mushrooms, thickly sliced
- 1 large onion, finely diced
- 1/2 head of garlic (6 cloves), pressed
Seasonings and Other Ingredients
- 1/3 cup all-purpose flour
- 1 oz Onion Soup or Dip mix (1 packet)
- 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 (divided, 1 tsp in gravy, 1 tsp for seasoning later)
- 4 Tbsp cooking oil (such as extra light olive oil)
Instructions
- Prepare the Slow Cooker Base: Line the bottom of the slow cooker with thickly sliced carrots, creating a bed for the roast to sit on while cooking.
- Sear the Beef Roast: Heat a large, heavy-bottomed skillet over very high heat and add 4 tablespoons of cooking oil. Once the skillet is very hot, sear the beef roast on all sides for 2-3 minutes per side until nicely browned. This step locks in flavor and juices. Carefully transfer the seared roast to the slow cooker on top of the carrots.
- Sauté Mushrooms and Onions: In the same skillet, sauté the thickly sliced mushrooms and finely diced onions over medium-high heat until softened, about 5-7 minutes. Add the pressed garlic and sauté an additional minute, then remove the mixture from heat.
- Make the Gravy Base: In a medium saucepan, whisk together the broth, heavy cream, onion soup mix, salt-free seasoning, 1 teaspoon salt, and flour until smooth. Heat over medium-high heat, whisking constantly, until the mixture thickens into a gravy consistency.
- Combine Mushroom Mixture and Wine: Stir the sautéed mushroom and onion mixture into the gravy, then whisk in the red wine. Bring to a gentle simmer to blend all flavors.
- Cook in Slow Cooker: Pour the mushroom gravy over the beef roast in the slow cooker. Cover with the lid and cook on high heat for 6 hours, allowing the beef to become tender and the flavors to meld.
- Shred and Serve: Just before serving, transfer the beef to a serving dish and shred it using forks. Pour the hot mushroom gravy over the shredded beef so it can absorb the delicious sauce. Adjust salt to taste and serve immediately.
Notes
- Using extra light olive oil or an oil with a high smoke point is recommended for searing to prevent burning.
- Searing the roast seals in flavor and improves the texture of the finished dish.
- The dish can also be made using beef broth instead of vegetable broth for richer flavor.
- Red wine adds depth to the gravy but can be omitted for a non-alcoholic version, substituting with extra broth.
- For an even richer gravy, heavy cream can be substituted with half-and-half or omitted for a lighter option.
- Adjust seasoning, especially salt, at the end after tasting the gravy with shredded beef.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
