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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.
Beef and Mushroom Pot Roast (a Slow Cooker Recipe)
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
- 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.
Was a little more work than regular Amish pot roast but well worth it. I did add small potatoes too.
Thanks for the slow cooker recipe. I have a Cuisinart browning crock pot so I didn’t have to use any other pots or pans. Came out fantastic and served with mash potatoes. Thanks for positing. I only made 3 servings as there is only me and that was just the right amount with left overs for a couple of great sandwiches.
You’re welcome, Kathi! Thank you for sharing.
Have you or anyone from the readers used an instant pot to make this recipe?
I have not tried that but I imagine that will work just fine! You might want to adjust the cooking time as it will be faster.
I Googled pot roast with mushrooms, found your recipe, and never looked for another! So good!
I’m so happy you love it! Thank you.
I’m wondering if carrots will be mushy cooking 6 hrs?? Don’t like them well done so might put in later during cooking?
Hi Jackie, we did not find them mushy, we believe we found the perfect outcome and balance with this recipe. I hope you love it.
I made this yesterday for Sunday dinner. It was absolutely delicious!! I made it exactly as the recipe called for except I bought a chuck roast instead of a bottom roast. Highly recommend!!
I made this recipe but after 3 hours internal temp of the meat was 150 should l have left it for the remaining time l was afraid it would totally dry out so l pulled it out.
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.
Thankw a lot for sharing, Nichole! I’m so glad that you loved this recipe a lot!
I want to try this recipe soon. If I don’t have Mrs. Dash, what can I use instead?
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.
What about adding potatoes, when would you add them in so the won’t mushy?
Hi Melinda! I’m sure that’d be delicious but without having tested it myself, I don’t have instructions to provide.
Would there be a way to make this dairy free? Could I use coconut milk/cream?
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!
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.
You’re welcome, Molly! I’m so glad you loved it.