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
Scale
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.
