Beef and Mushroom Pot Roast (a Slow Cooker Recipe)

This Beef and Mushroom Pot Roast is so easy to cook and makes a great party dish, you can prepare it ahead of time. The meat is super tender when it's done.

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 Β tsp salt

Beef and Mushroom Pot Roast

How to Make the Slow Cooker Pot Roast Beef:

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

Beef and Mushroom Pot Roast-2

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.

beef-and-mushroom-pot-roast

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.

beef-and-mushroom-pot-roast-2

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.

beef-and-mushroom-pot-roast-3

beef-and-mushroom-pot-roast-4

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

beef-and-mushroom-pot-roast-5

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.

Beef and Mushroom Pot Roast-3-2

This Beef and Mushroom Pot Roast is so easy to cook and makes a great party dish, you can prepare it ahead of time. The meat is super tender when it's done.

Beef and Mushroom Pot Roast (a Slow Cooker Recipe)

5 from 23 votes
Prep Time: 30 minutes
Cook Time: 6 hours 15 minutes
Total Time: 6 hours 45 minutes
This Beef and Mushroom Pot Roast is so easy to cook and makes a great party dish, you can prepare it ahead of time. The meat is super tender when it's done.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $25-$28
Servings: 12

Ingredients

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

Instructions

  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. 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.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Lena
    September 18, 2018

    Can I make this pot roast in the instant pot? If so for how long? Reply

    • Natashas Kitchen
      September 18, 2018

      Hi Lena. I have only tried this in a slow cooker and several readers have tried it a dutch over. That sounds like it could work though. I’m not sure on how long it would take. If you experiment please let me know how you like it. Reply

  • Dasha
    April 19, 2018

    Is there any way nutritional info could be put up with recipes? πŸ™‚ it would be so helpful!! Reply

    • Natasha's Kitchen
      April 20, 2018

      We are working on adding nutrition labels and metric measurements on all of our recipes. It’s a slow process since it is one recipe at a time. Until all of the recipes are updated, check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Dasha! Reply

  • Lana
    February 26, 2018

    Thank you, thank you for this recipe I made this a dozen or so times already. Everytime my husband sees roast beef on sale. He wants me to make this recipe lol. It’s truly delicious. I tried it for 6hours and 8. It’s good both. Also I made this for my big family Christmas dinner and put 2 beef pieces in slow cooker. Everyone said it was the best roast beef they ever tasted πŸ™‚ Thank you Reply

    • Natasha's Kitchen
      February 27, 2018

      You’re welcome Lana! I’m glad to hear the recipe is such a hit. Thanks for sharing your excellent review! Reply

  • Maggie
    February 10, 2018

    I have a bone-in piece of meat I want to use for this. Do u think that would be ok? And how long would cooking time be for this? Reply

    • Natasha
      natashaskitchen
      February 10, 2018

      Hi Maggie, it depends on the cut of meat, but generally, you should still be able to cook for the same amount of time, or until meat is easy to pull apart with a couple of forks. Reply

  • Tonya
    January 20, 2018

    hi can I use the oven instead? Reply

    • Natasha
      natashaskitchen
      January 20, 2018

      Hi Tonya, I haven’t tried that but one of my readers wrote the following: β€œOutstanding…I cooked this up in a stone dutch oven for about 6 hours at 250f and served with mashed potatoes. Thanks!” There are some quicker methods out there like 4-5 hours at 300. Again, I haven’t tested it so I can’t provide exact details. Reply

  • Anna
    January 17, 2018

    Wow! What a impressive dish!
    Soft, juicy rich in taste, easy to prepare,
    Thanks, Natasha! Reply

    • Natasha's Kitchen
      January 17, 2018

      You’re welcome Anna! I’m glad you enjoy the recipe so much. Thanks for sharing your great review! Reply

  • Mary
    December 19, 2017

    Do I have to pull it apart with forks after it is finished? Can I just slice it? Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      Mary, slicing would work as well 😬 Reply

  • Svetlana J
    December 9, 2017

    Hi Natasha, love your recipes!!! I have a quick question.. Is there any reason this roast cannot be cooked on low 8-10 hrs instead of 6 hrs on high heat? Thank you! πŸ™‚ Reply

    • Natasha
      natashaskitchen
      December 9, 2017

      Svetlana, I haven’t tried it that way but it should work 😬 Reply

  • Vicky
    December 8, 2017

    Hi Natasha! I’m so excited to try this recipe this weekend, but I do have a question. How can I make this in the oven, instead of a slow cooker? I’m doubling the recipe since it’s for a big family event and would have to bake it in the oven. Any idea as to what temp and how long? Reply

    • Natasha
      natashaskitchen
      December 8, 2017

      Hi Vicky, I haven’t tried that but one of my readers wrote the following: “Outstanding…I cooked this up in a stone dutch oven for about 6 hours at 250f and served with mashed potatoes. Thanks!” There are some quicker methods out there like 4-5 hours at 300. Again, I haven’t tested it so I can’t provide exact details. Reply

  • Matilde
    December 5, 2017

    Hi!
    I have a quick question. What’s the size of the crock pot that you use? I have a 4 qt since it’s only the four of us. Will it be big enough for the amount of ingredients?

    Thank you! Reply

    • Natasha
      natashaskitchen
      December 5, 2017

      I believe mine was 4 qt as well so it should work. Reply

      • Matilde
        December 6, 2017

        Thank you! One more question can I use 2.5lbs of meat and keep the same amount of the other ingredients? So it’s more juicy
        The 4.5lbs it’s too much for just us

        Thanks Reply

        • Natasha
          natashaskitchen
          December 6, 2017

          Hi Matilde, that should work! I hope you love the recipe πŸ™‚ Reply

  • Victoria
    November 24, 2017

    This recipe is phenomenal!!! Definitely a keeper! Reply

    • Natasha's Kitchen
      November 25, 2017

      Awesome, I’m glad you love it Victoria! Thanks for sharing! Reply

  • Scott
    May 21, 2017

    Love this recipe. I made it for the 4th time in the last year or so. I was going to serve it over rice but instead, about 45 minutes before the end, I put the uncooked rice in the pot. There was plenty of liquid (verify that before doing this.) The type I used was Jasmati FWIW. I am so glad I did it. I added half a cup but I wished I added more. It was the best part of the dish. I also added some potatoes and celery to the carrots on the bottom. Reply

    • Natasha's Kitchen
      May 22, 2017

      YUM! What a great suggestion Scott! Thanks for sharing πŸ™‚ Reply

  • Julie
    March 30, 2017

    Good recipe. We’re gf so I use a tbs corn starch instead of flour and we’re df so I use coconut cream instead of heavy cream. I also tend to stay away from pre-packaged mixes so I don’t use the soup mix. Instead I add a couple of sprigs of fresh rosemary, thyme and a tbs of basic no salt seasoning. I also use chicken stock. Instead of potatos, we double up the carrots.
    Anywho, it’s delicious every time. This time I only had marsala wine so I hope that works. Great recipe, easily tinkered with to personalize. Reply

    • Natasha's Kitchen
      March 30, 2017

      I’m happy you enjoy the recipe Julie! Thanks for sharing πŸ™‚ Reply

  • March 25, 2017

    Looks good I will try that! You could probably avoid using mixes like the onion soup by just using a combination of onion powder and other seasonings. that way you don’t have all of those chemical preservatives in there. Reply

    • Natasha's Kitchen
      March 25, 2017

      Let me know how it turns out Nancy! πŸ™‚ Reply

  • Jeanne Erickson
    March 5, 2017

    Hi, I love this recipe! I was wondering where do you get your simply organic onion dip mix? I used to get an onion dip mix from Trader Joe’s but they don’t sell it anymore. πŸ™ Reply

    • Natasha
      natashaskitchen
      March 5, 2017

      Hi Jeanne, I have purchased it at Fred Meyers and Rosauers. I hope that helps! Reply

  • Tanya
    December 29, 2016

    Hi Natasha, would a sirloin roast work for this recipie? Reply

    • Natasha
      natashaskitchen
      December 29, 2016

      Hi Tanya, I haven’t tested that cut with this recipe but I’m guessing it could work because it has a similar amount of marbling. Reply

  • Kathleen Baumann
    December 18, 2016

    How long should I cook for 8-10lbs? Reply

    • Natasha
      natashaskitchen
      December 19, 2016

      Hi Kathleen, Wow that is a big roast! You must have a large slow cooker πŸ™‚ I would check it at 6 hours but I think it might take closer to 7 or 8 hours. It might go faster if you cut the roast in half and brown each piece. Cook until it is easy to pull apart with forks. Reply

  • Arkady
    October 10, 2016

    Hi, I am wondering if there is a way to make this recipe diary free? What would be a good substitute for the cream? Reply

    • Natasha
      natashaskitchen
      October 10, 2016

      Hi Arkady, I would just omit the cream and add a little more broth instead. The recipe will still work, it will just have a thinner/more liquid sauce. Reply

  • Dina Kozlov
    October 7, 2016

    Hello Natasha!
    I was wondering if top roast would work just fine for this recipe? πŸ™‚
    Thank you Reply

    • Natasha
      natashaskitchen
      October 7, 2016

      Hi Dina, I haven’t tried this recipe with the top roast. I prefer the bottom round roast because it has more marbling than the top which produces more tender results. I think it could work, but I haven’t tested it myself to say for sure. I suspect top roast might work better on low heat for a longer cooking time. Reply

  • Charlene
    September 17, 2016

    Can I substitute anything for the red wine? I do not have red wine, and I hate to buy a bottle of wine just for one recipe. The only cooking wine I have on hand are Chinese rice wine, and cooking sherry. Reply

    • Natasha
      natashaskitchen
      September 17, 2016

      Hi Charlene, it does add nice flavor but you can omit it if you don’t have it on hand and add a little more broth instead πŸ™‚ I wouldn’t suggest using the rice wine or cooking sherry. Reply

      • Jill
        November 16, 2016

        Try adding a little balsamic vinegar – just a tablespoon or two, as substitute for red wine. It will add the richness of flavor. Reply

    • Anna
      January 18, 2017

      Pomegranates juice Reply

  • LIlia
    August 30, 2016

    What would I have to reduce if I am adding only 1 1/2 lb of beef? Reply

    • Natasha
      natashaskitchen
      August 30, 2016

      Hi Lilia, I would recommend cutting the remaining ingredients in half. If you cut it down any more than that, I’m concerned you won’t have enough liquid in the recipe. Reply

      • Lilia
        September 13, 2016

        Thank you so much Natasha! It turned out delicious! Reply

  • IrinaB
    March 25, 2016

    Thanks for all your recipes, Natasha! I was wondering if I can sear meat, prepare gravy, assemble and refrigerate overnight then put it in crockpot the next morning. Leaving house at 6am doesn’t leave much time to do prep work the same day. Would the dish still turn out ok?

    Thanks again,
    Irina Reply

    • Natasha
      natashaskitchen
      March 25, 2016

      Yes you could prep things in advance like that and it should work just fine πŸ™‚ Reply

  • Lyubasha
    January 30, 2016

    Hi! Quick question: if I were to cook on low heat setting, how many hours would I have to cook for? Or is it better to cook on high heat? Thank you Reply

    • Natasha
      natashaskitchen
      January 30, 2016

      I’ve always done it on high heat being such a large piece of meat. I would think 8-10 hours on low or until the meat is tender. It may also help it to go faster if you cut the meat into 2 pieces and sear both pieces all around. Reply

  • Anne
    January 29, 2016

    This was so good! My family enjoyed this so much. Thank you for another great recipe! We poured the gravy over mashed potatos. The meat was the best I have ever had! Your recipes have all been a big hit in our house. We love the Creamy chicken and rice and the Sweet and Sout Chicken! Adding this to our menu rotation! I can not wait to try more of your recipes! Reply

    • Natasha
      natashaskitchen
      January 29, 2016

      Anne, thank you for the great review on the recipe. I’m so glad that your family enjoyed it .πŸ˜€ Reply

  • J
    October 28, 2015

    Thanks for such a great recipe! I’ve made it twice now, and it’s delicious. Best crock-pot stew I’ve ever had. πŸ™‚ Reply

    • Natasha
      natashaskitchen
      October 28, 2015

      I’m so happy to hear that! thank you for the awesome review πŸ™‚ Reply

  • vika
    October 24, 2015

    Can I make this night before ? Or does it have to be made the day off? Thanks Reply

    • Natasha
      natashaskitchen
      October 25, 2015

      Hi Vika, you can make this the night before and reheat it the next day. Although fresh is best, we have enjoyed the leftovers from this and it reheats pretty well. Reply

  • Nazia
    October 8, 2015

    Hi Natasha,
    I just started trying making some of your recipes. Moroccan chicken and the avocado tomato salad were quiet good. I want to try this beef pot roast recipe, but I don’t have a crockpot. Could I substitute it for something else?

    Thanks,
    Nadia Reply

    • Natasha
      natashaskitchen
      October 8, 2015

      Do you have a dutch oven with a lid? I think this would work well in the oven also. I haven’t tested it myself so I can’t really tell you exact baking time/temp. Reply

  • Lynn
    September 29, 2015

    Is a crock pot the same as a slow cooker? Reply

    • Natasha
      natashaskitchen
      September 29, 2015

      Yes πŸ™‚ Reply

  • Janelle
    September 16, 2015

    I have tried SO MANY pot roast recipes for the crockpot, and this is by far the best. I will never use a different pot roast recipe. Totally worth the additional prep time. I like to add peas at the end and serve over rice brown rice. Makes for great left overs too! Reply

    • Natasha
      natashaskitchen
      September 16, 2015

      I’m so happy to hear that! Thank you for the awesome compliment! I bet the peas made it so prettier with that pop of green! Reply

  • Lily
    September 14, 2015

    Hi can i substitute Onion Soup or Dip mix with some thing else that is going to give similar flavor? Thanks Reply

    • Natasha
      natashaskitchen
      September 15, 2015

      Lily, I haven’t tested with anything else, do you have something specific in mind? Reply

  • Nancy H
    August 8, 2015

    Can I prepare this ahead of time and cook it or freeze? Reply

    • Natasha
      natashaskitchen
      August 8, 2015

      Do you mean freeze it after it’s cooked? Yes, I think that would work fine. Reply

  • Jeanne
    June 26, 2015

    I made this last night and it was wonderful! So tastey – we’ll definitely be making this again. Thanks for the great recipe! Reply

    • Natasha
      natashaskitchen
      June 26, 2015

      That’s fantastic! I’m so happy you enjoyed it πŸ™‚ Reply

  • Shauna
    February 2, 2015

    Loved this recipe! Especially the gravy, I am going to take the gravy recipe and try it as a beef stroganoff base! Everyone just raved about the gravy at dinner on Friday! Thanks πŸ™‚ Reply

    • Natasha
      natashaskitchen
      February 2, 2015

      I’m so happy to hear that Shauna! πŸ™‚ Thank you so much for sharing that with me πŸ™‚ Reply

  • Lu
    January 10, 2015

    Hello Natasha:) I just love your blog!!! I have a little guy who’s starting to walk and getting into everything:) and I dont have much time for cooking, so I love when I can make somethjng easy like this! I made it for dinner today and it was absolutely delicious and so easy to make!:) I also made your Tres Leches cake and both of those recipes are my hubby’s new favorite:) Thanks for sharing those easy to make recipies:-) Reply

  • Lora
    January 3, 2015

    I love this recipe! I’m making it today, but using pork riblets instead of beef. Reply

    • Natasha
      natashaskitchen
      January 3, 2015

      Let me know how it works out Lora. Riblets sound like a good substitution :). Reply

  • Lyuda
    December 18, 2014

    Does it matter if its low sodium broth or regular?I have 100% vegetable broth Reply

    • Natasha
      natashaskitchen
      December 18, 2014

      No problem, but you might cut the salt in half for the broth :). Reply

  • Dalya
    November 19, 2014

    Do you know if beef round tip will work for this recipe?
    Thanks Reply

    • Natasha
      natashaskitchen
      November 20, 2014

      Beef round tip is a very tough piece of meat and doesn’t have much marbling in it. If you use it, I think you should cut it into smaller pieces before adding to the slow cooker to get it to soften up. Reply

  • Erin
    November 19, 2014

    This roast is so good! I am eating it right now… I used a chuck roast and cooked it on low for 8 hours. Delicious! Reply

    • Natasha
      natashaskitchen
      November 19, 2014

      Thanks for the great review Erin, I’m glad you enjoyed it :). Reply

  • Maya
    November 19, 2014

    Natasha, will white wine work for this? Reply

    • Natasha
      natashaskitchen
      November 19, 2014

      Red wine is usually best for beef and to be honest, I haven’t tried this recipe with white wine so I hesitate to recommend it. Sorry, I know that’s not very helpful. Reply

  • Victoria
    September 25, 2014

    This was SOO DELICIOUS! My husband and I loved it. I didn’t know what kind of vinegar to use so I went with white vinegar and I also used red cooking wine. Thank you for sharing your recipe! πŸ™‚ Reply

    • Natasha
      natashaskitchen
      September 25, 2014

      I don’t recall this recipe having vinegar in it at all. At what point did you add vinegar? Do you mean another ingredient by chance? I’m so glad you enjoyed the recipe! πŸ™‚ Reply

  • Chris
    September 18, 2014

    Outstanding…I cooked this up in a stone dutch oven for about 6 hours at 250f and served with mashed potatoes. Thanks! Reply

    • Natasha
      natashaskitchen
      September 18, 2014

      Thanks so much for sharing! I love my dutch oven even more than my slow cooker. I’ll have to try your method! πŸ™‚ Reply

  • Nelya
    July 12, 2014

    Hey Natasha, what if I skip the wine will it be the same or it makes a big difference? I want to make it tomorrow. THANK YOU for your quick answers. God bless you and your family! Reply

    • Natasha
      natashaskitchen
      July 12, 2014

      If you have it, you should use it. It adds some nice flavor to the dish. It should still taste good without it πŸ™‚ Reply

  • Inna
    May 1, 2014

    Hi Natasha! I really want to make this for Mother’s Day lunch. We are having the party for my mom at my house. I need this to be ready at 1 pm on Sunday, but I really don’t want to do all the cooking at 6 am on Sunday. Do you think I can brown the meat and make the gravy on Saturday evening and refrigerate over night and just turn it on in the morning? Reply

    • Natasha
      natashaskitchen
      May 2, 2014

      Yes that would work! I hope you (and your Mom ofcourse) love the recipe! Reply

  • Lucy
    April 22, 2014

    I’ve made, and tasted, so many different versions of pot roast. This is BY FAR THE BEST pot roast we’ve ever had! Even my dad, who is a simple recipe kinda guy, absolutely loves this! Thank you so much for sharing this! And thank you for making this a slow cooker version. I LOVE slow cooker meals! Reply

  • William
    April 13, 2014

    Exceptional recipe! I loved it so much after making it for my family I made another the very same week for my friends to enjoy. They were very pleased as well. The meat was tender and the sauce is delicious. Only changed minor things to taste preference. Thank you so much for sharing this recipe for our enjoyment! Reply

    • Natasha
      natashaskitchen
      April 13, 2014

      Thank you so much for a fantastic review! I’m so happy you and your fam/friends enjoyed it! πŸ™‚ Reply

  • Julie
    March 27, 2014

    I cooked this beef and mushroom pot roast on my stovetop. We really enjoyed it on Sunday. Thanks for a yummy recipe! πŸ™‚ Reply

    • Natasha
      natashaskitchen
      March 27, 2014

      You’re so welcome! It does make a great Sunday lunch or dinner! πŸ™‚ Reply

  • Masha L
    February 25, 2014

    What if i prep everything in the evening and turn it on in the morning? you think that would be okay? Having it in fridge over night? Reply

    • Natasha
      natashaskitchen
      February 25, 2014

      That will work just fine :). Sorry for the late reply, just got home from work. Reply

  • Olga
    February 9, 2014

    Hi Natasha,
    I’m fairly new to slow cooking. In fact yesterday was my first time. I accidently bought that meat a while back and decided to give it a try. It turned out good! I just adjusted with what I had. A few questions though. When ready to cook, is the water suppouse to fully or haflway cover the meat? Mine was a lil less than half and it was plenty of water. What do you eat this meat with? As a gravy for something or a side dish? Some ppl also add potatoes and lots more veggies when slow cooking. Would that work with this recipe? Reply

    • Natasha
      natashaskitchen
      February 9, 2014

      It just depends on how big your crock pot is. If it’s a wider pot, you might cut your meat into 2 or 3 pieces so they lay more evenly in the pot. Hope that helps! You can serve this over mashed potatoes or rice with a nice green salad on the side. πŸ™‚ I don’t think potatoes would work well with beef since beef takes much longer to cook and it would turn to mush. I do however, have a really really good braised cabbage recipe you might love: https://natashaskitchen.com/2013/01/30/braised-potatoes-with-pork/ Reply

  • Milania
    January 30, 2014

    The pot roast was delicious. My picky son loved it! We can’t wait to try your newly posted chicken drumstick recipe. Reply

    • Natasha
      natashaskitchen
      January 30, 2014

      fantastic! Thanks so much for a great review Milania πŸ™‚ Reply

  • olga
    January 26, 2014

    Natasha dear- what brand of red wine are you using? Reply

    • Natasha
      natashaskitchen
      January 27, 2014

      It’s Ste Chapelle Soft Red. Very good drinking wine although we don’t drink wine. Although if you dug through my fridge, one might think otherwise since I cook with them and have several bottles. lol. I just like that it’s the perfect blend of sweetness (not sugary, but also not dry). Obviously I’m no wine buff πŸ˜‰ It’s actually an Idaho wine. Reply

  • Vika
    January 25, 2014

    Hi Natasha-
    I’m making this right now and was wondering if I’m using 2 lb roast I halfed everything, does it take less time to cook or still the same 6 hrs?
    Thanks Reply

    • Natasha
      natashaskitchen
      January 25, 2014

      You might cook it 1 hour less but it will still take about the same amount of time. You can check it after 4 hours to see if it falls apart and if it doesn’t, cook longer πŸ™‚ Reply

      • Vika
        January 25, 2014

        Just finished eating this. I ended up taking it out 30 mins earlier and the meat was very soft and falling apart. It was delicious! Hubby and my picky 7 year old who doesn’t like mushrooms didn’t even notice them. HA! So far everything I’ve made from your blog is a keeper. Thank you so much for yummy recipes! πŸ™‚ Reply

        • Natasha
          natashaskitchen
          January 25, 2014

          That’s fantastic! I’m so glad you all loved it, especially the picky eater πŸ™‚ Reply

  • Natalie S
    January 9, 2014

    Looks delicious! Quick question – the recipe calls for beef broth, but you have vegetable broth pictured – can either be used? Thanks! Going to try this lovely recipe tomorrow! Reply

    • Natasha
      natashaskitchen
      January 9, 2014

      Oh, goodness, sorry about that. Either one will work πŸ™‚ I updated the recipe. Thanks so much for pointing that out! Reply

      • natalie s
        January 10, 2014

        Thanks for the clarification πŸ™‚ One more question – if I use a smaller cut of beef, do I reduce the cooking time? Reply

        • Natasha
          natashaskitchen
          January 10, 2014

          I’d set it for the same amount of time and check on it 1 hour and then 30 minutes before it’s done to see if it’s tender enough to shred. πŸ™‚ Reply

  • Alesya G
    January 8, 2014

    This was amazing! I loved watching my husband eating this with a great appetite!! πŸ˜€ Thank you for this recipe, so easy, and so delicious! Reply

    • Natasha
      natashaskitchen
      January 8, 2014

      Yes!!! I’m so glad you and your hubby liked the recipe πŸ™‚ Reply

  • alla
    December 24, 2013

    Natasha! Thank you for such an amazing recepie. I made it today gir our party and it was a hit! Super easy to
    make, requires minimum of time and you csn not go wrong with crock pot use. It was ready at 11 am but I kept it on warm until guests arrived (4pm!)
    It was my first time making it (I totally trusted you!) And I followed ur recepie except that mrs dash seasoning since I didnt have it but it turned kut mure than perfect!
    Girls (well maybe guys as well) dont be afraid to try it! It is trully something delicious!!!!!! Reply

    • Natasha
      natashaskitchen
      December 24, 2013

      Thank you Alla! Im so glad you liked it πŸ™‚ Thanks for an awesome review πŸ™‚ Reply

  • Lena
    December 17, 2013

    I got my slow-cooker a couple years ago, but found it is somewhat difficult to find a good looking and tasty recipes; so far I have very few family/husband/kids proved dishes. But as a full time nursing student (and lazy girl by nature) I’m always looking for healthy but easy dinners. I am definitely going to try this. Thank you for making it printer friendly. Reply

    • Natasha
      natashaskitchen
      December 17, 2013

      I hope your whole family approves of this one! Slow cooker recipes are nice to have on hand πŸ™‚ Reply

  • December 17, 2013

    Whoa!! This looks amazing. Perfect for the chilly weather. Thanks for this super drooling, super awesome recipe πŸ˜€ Reply

    • Natasha
      natashaskitchen
      December 17, 2013

      You’re welcome. I hope you love it! And now I’ll have to check out your blog! πŸ˜‰ Reply

  • lena klimovets
    December 15, 2013

    OMG this looks so yumm! will have to try to make this over this holiday Reply

    • Natasha
      natashaskitchen
      December 15, 2013

      I hope you love it!! Enjoy πŸ™‚ Reply

  • Selina
    December 15, 2013

    Hello Natasha,

    Made this recipe this weekend. It was an absolute hit with my family. In fact, they have asked me to make it again, and again…..

    The only thing is that I don’t move my slow cooker out to the garage. I think it is wonderful for my family to come home and when they open the front door, wham, they have this wonderful aroma. I have that ” apple pie in the oven” attitude regarding smells in the house.

    Thanks for sharing. I can’t wait to try more recipes. Reply

    • Natasha
      natashaskitchen
      December 15, 2013

      I”m so glad your family loved it! πŸ™‚
      The smell of apple pie in the oven… nothing beats that! It sure is better than any scented candle; they can only copy the real thing! My slow cooker is kind of crumby too. It makes little squirts of water/steam out of the top. It’s el-cheapo and I need a new one! πŸ˜‰ Reply

  • Oksana
    December 11, 2013

    Looks mouthwatering!! πŸ™‚ Natasha, do you have any new cookie recipes for the approaching holiday? Reply

    • Natasha
      natashaskitchen
      December 11, 2013

      Yes! Watch for it. It’s gonna be good!! πŸ™‚ Reply

      • Julia
        December 11, 2013

        The anticipation..lol. Looking forward to them! Reply

        • Natasha
          natashaskitchen
          December 11, 2013

          πŸ˜‰ Very soon my dear! Reply

  • Joan Seely
    December 11, 2013

    What could you use in place of the wine? Reply

    • Natasha
      natashaskitchen
      December 11, 2013

      You could just add a little extra broth and it will taste great πŸ™‚ Reply

  • Alina K
    December 10, 2013

    I CANNOT wait to try this recipe! I made pot roast one time and my husband loved it… but I lost the recipe and I’ve been trying to find a good pot roast recipe. Thanks for another great recipe, Natasha! God bless you!!! Reply

    • Natasha
      natashaskitchen
      December 10, 2013

      Thank you Alina!! I hope it’s a great replacement to the one you lost πŸ™‚ Reply

  • December 10, 2013

    Great recipe, its like you were reading my mind, I was thinking ok I have a slow cooker and was thinking of a recipe. …..ta da you posted one. thank you πŸ™‚ Reply

    • Natasha
      natashaskitchen
      December 10, 2013

      You’re so welcome! I hope you love it. πŸ˜‰ Reply

  • December 10, 2013

    I love this kind of meat! We usually eat it with buckwheat and OMG it’s the best. I keep mine cleaner though and still comes out amazing. Just like we used to make at home. Love the photo! Reply

    • Natasha
      natashaskitchen
      December 10, 2013

      I love it too because it’s not too fatty and you don’t have to pick at it too much πŸ™‚ Reply

  • December 10, 2013

    I love the slow cooker, but I kind of wish most recipes didn’t involve half cooking everything, it kind of defeats the whole purpose of the slow cooker. πŸ™ Reply

    • Natasha
      natashaskitchen
      December 10, 2013

      I think the texture of the veggies is better when they are prepped, but I suppose you could do it without the extra prep. Reply

  • December 10, 2013

    There are just not too many things that are more comforting in the winter than a slow cooked beef with mushrooms. And wine makes everything tastes better! πŸ™‚ Excellent. Reply

    • Natasha
      natashaskitchen
      December 10, 2013

      Absolutely agreed πŸ˜‰ Thanks Julia! Reply

  • Luda
    December 10, 2013

    I don’t use heavy cream or soup mix, use 1can of each cream of mushroom and cream of chicken, and few tablespoons of sour cream. wine. The rest of the ingredients are the same, Reply

    • Natasha
      natashaskitchen
      December 10, 2013

      I’ll have to try it. Thank so much for sharing! That sounds even easier πŸ˜‰ Reply

  • December 10, 2013

    This looks really delicious. Crock pot meals are perfect for the winter πŸ™‚ Reply

    • Natasha
      natashaskitchen
      December 10, 2013

      I completely agree! πŸ˜‰ Reply

  • Luda
    December 9, 2013

    I am big fan of the slow cooker for Sunday dinners, I also make my beef with cream of mushroom and cream of chicken, yummy…. Reply

    • Natasha
      natashaskitchen
      December 9, 2013

      :-O Oh dear that sounds good! Details please πŸ˜‰ Reply

  • December 9, 2013

    I love using my slow cooker for meats! This meat looks so tender and flavorful! Yum! Reply

    • Natasha
      natashaskitchen
      December 9, 2013

      What’s your favorite slow cooker recipe? I’m always on the lookout for new ones! They are so easy! Reply

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