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.

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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

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.

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

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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.

Natasha's Kitchen Cookbook

Beef and Mushroom Pot Roast (a Slow Cooker Recipe)

5 from 90 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 30 minutes
Cook Time: 6 hours 15 minutes
Total Time: 6 hours 45 minutes

Ingredients 

Servings: 12

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

  • 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.
Course: Main Course
Cuisine: American
Keyword: Beef and Mushroom Pot Roast
Skill Level: Easy
Cost to Make: $$

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Nichole M Cervin
    May 5, 2024

    This is my second time using this recipe. I did not have Ms. Dash, so I did some research and used equal parts herb de providence and Italian seasoning. Came out delicious. First time I tried with a beef roast second time with a pork roast! Absolutely fabulous recipie! Definitely book marked and a go to recipe for crock pot roasts. Make sure you have a wood spoon to scape all those brown bits!

    Thanks Natasha!
    Your recipes have helped me learn how to cook.

    Reply

    • Natasha's Kitchen
      May 6, 2024

      Thankw a lot for sharing, Nichole! I’m so glad that you loved this recipe a lot!

      Reply

  • Karyn
    April 13, 2024

    I want to try this recipe soon. If I don’t have Mrs. Dash, what can I use instead?

    Reply

    • NatashasKitchen.com
      April 13, 2024

      Hi Karyn. If you click on, “Mrs. Dash” in red font, it’s a link which will take you to the item and you can view the ingredients. You can make your own blend of your favorite seasoning/spices inspired by those ingredients.

      Reply

  • Melinda Yvette Tomlinson
    February 29, 2024

    What about adding potatoes, when would you add them in so the won’t mushy?

    Reply

    • NatashasKitchen.com
      February 29, 2024

      Hi Melinda! I’m sure that’d be delicious but without having tested it myself, I don’t have instructions to provide.

      Reply

  • Carina
    January 14, 2024

    Would there be a way to make this dairy free? Could I use coconut milk/cream?

    Reply

    • Natasha's Kitchen
      January 14, 2024

      Hello Carina, I have not tried that version but one of readers in the comments below shared that they used coconut cream instead of heavy creamed and loved it!

      Reply

  • Molly
    August 21, 2023

    I made this pot roast recipe and it is amazing! I used my Dutch oven instead of a crock pot, followed the instructions as is, and let it cook in the oven at 250F for about 6 hours. It was delicious! Thank you for the great recipe.

    Reply

    • NatashasKitchen.com
      August 21, 2023

      You’re welcome, Molly! I’m so glad you loved it.

      Reply

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