Beef and Mushroom Pot Roast (a Slow Cooker Recipe) (2024)

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My sister Tanya made this crock pot beef for the past 2 family get-togethers and I came back for refills. It is so easy to cook and makes a great party dish because you can prepare it ahead of time.

One pot meals are always welcome in my home. I filled the pot around 11:00am and it was ready for dinner! Crock pot meals are also great if you work because it’ll be ready for you when you get home too beat to do anything but veg out.

I actually plug my crock pot into a garage outlet so my house doesn’t smell like food all day long. I hope you love this! The meat is super tender when it’s done.

Ingredients for Beef and Mushroom Pot Roast:

4 1/2 lbs boneless Beef bottom round roast
2 cups (1/2 lb peeled and thick sliced or baby carrots)
1 lb fresh mushrooms, thickly sliced
1 large onion, finely diced
1/2 head of garlic (6 cloves), pressed
1/3 cup all-purpose flour
1 oz Onion Soup or Dip mix
1/2 Tbsp Mrs. Dash (our favorite salt-free seasoning)
2 cups reduced sodium vegetable or beef broth
1/2 cup red wine
1 cup heavy whipping cream
2 tsp salt

How to Make the Slow Cooker Pot Roast Beef:

1. Line the bottom of the slow cooker with thickly sliced carrots.

2. 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.

3. 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.

4. 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.

5. Stir mushroom/onion mixture into the gravy, whisk in the wine and bring to a simmer.

6. Pour mushroom gravy over the meat in the crockpot, cover with lid and cook on high heat for 6 hours.

7. Just before serving, transfer the beef to a serving dish and pull it apart with forks. Transferring to a different dish is nice, that way you can remove any stray fat you don’t want. 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.