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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.
Hi can i substitute Onion Soup or Dip mix with some thing else that is going to give similar flavor? Thanks
Lily, I haven’t tested with anything else, do you have something specific in mind?
Can I prepare this ahead of time and cook it or freeze?
Do you mean freeze it after it’s cooked? Yes, I think that would work fine.
I made this last night and it was wonderful! So tastey – we’ll definitely be making this again. Thanks for the great recipe!
That’s fantastic! I’m so happy you enjoyed it 🙂
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 🙂
I’m so happy to hear that Shauna! 🙂 Thank you so much for sharing that with me 🙂
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:-)
That’s so awesome! Thank you Lu for sharing that with me. It’s definitely harder to cook when you have a little person that gets into everything :). You might also like the Chicken cream cheese chili: https://natashaskitchen.com/2013/01/10/chicken-cream-cheese-chili-a-video-recipe/ and the slow cooker chicken tacos (the meat is really good over rice also and is easy to make): https://natashaskitchen.com/2014/12/13/slow-cooker-chicken-tacos/
Awesome!! Thanks for the ideas:) will definitely give it a try:)
Awesome!! Thanks for ideas:) will definitely give it a try:)
I love this recipe! I’m making it today, but using pork riblets instead of beef.
Let me know how it works out Lora. Riblets sound like a good substitution :).
I love this recipe but make a few modifications. I throw in a small bag of the small white potatoes, and I add about half of the mushrooms and onions to the slow cooker. Half an hour before serving I make the gravy as described and serve it on the table. It is a fantastic gravy that is lost in the cooking process when added to the slow cooker.
Hi Jim, thank you so much for sharing that with me! I’m so glad to hear you’re enjoying this recipe.
Does it matter if its low sodium broth or regular?I have 100% vegetable broth
No problem, but you might cut the salt in half for the broth :).
Do you know if beef round tip will work for this recipe?
Thanks
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.
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!
Thanks for the great review Erin, I’m glad you enjoyed it :).
Natasha, will white wine work for this?
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.
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! 🙂
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! 🙂
Outstanding…I cooked this up in a stone dutch oven for about 6 hours at 250f and served with mashed potatoes. Thanks!
Thanks so much for sharing! I love my dutch oven even more than my slow cooker. I’ll have to try your method! 🙂
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!
If you have it, you should use it. It adds some nice flavor to the dish. It should still taste good without it 🙂
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?
Yes that would work! I hope you (and your Mom ofcourse) love the recipe!
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!
Me too! I love how easy slow cooker meals are; just toss stuff in and it’s ready for you at the end of the day when you’d rather not be cooking 😉 Thank you so much for a fantastic review!
This recipe is nothing short of a 5 star review, that’s for sure!
Would you happen to have any Cinco de Mayo recipes?
I have some great appetizers that would be delicious for Cinco de Mayo! https://natashaskitchen.com/recipes/appetizer-recipes/. I have several salsas including ceviche: https://natashaskitchen.com/2014/03/24/shrimp-avocado-salsa-recipe-giveaway/ and a great taco salad dip https://natashaskitchen.com/2013/11/09/taco-salad-dip-recipe/ and lots more! 🙂
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!
Thank you so much for a fantastic review! I’m so happy you and your fam/friends enjoyed it! 🙂
I cooked this beef and mushroom pot roast on my stovetop. We really enjoyed it on Sunday. Thanks for a yummy recipe! 🙂
You’re so welcome! It does make a great Sunday lunch or dinner! 🙂
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?
That will work just fine :). Sorry for the late reply, just got home from work.
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?
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. 🙂 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/
The pot roast was delicious. My picky son loved it! We can’t wait to try your newly posted chicken drumstick recipe.
fantastic! Thanks so much for a great review Milania 🙂