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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.

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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.

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 28 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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  • Courtney
    January 4, 2020

    This was the best pot roast! My husband’s favorite meal is pot roast and this one is his new favorite. He asked if I will make this every week for the rest of his life!! I did cheat a little. I didn’t want to dirty an extra pot so I just threw the flour in the onions/mushrooms after sautéing, made a roux, and finished the gravy off in the skillet. It turned out perfectly! Thanks for the great recipe! Reply

    • Natashas Kitchen
      January 5, 2020

      That’s so great! It sounds like you have a new favorite! Reply

  • Kimberly
    November 13, 2019

    I was wondering what type of red wine is your favorite to use for your pot roast recipes ? Reply

    • Natashas Kitchen
      November 13, 2019

      Hi Kimberly, 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 It’s actually an Idaho wine. Reply

  • USnTHEM
    September 3, 2019

    Made last night and slow cooked on the stove; about 2.5 hours.
    Finished product fantastic!
    I didn’t have onion soup mix, used 1Tbs of beef bullion & 1tsp of dehydrated onions.
    Didn’t have cream, used whole milk & 2Tbs of salted butter.
    Instead of Mrs.Dash used IT’S INCREDIBLE by Heaven Made Products.
    This roast turned out tender and flavorful! I will be serving with roasted potatoes and roasted butternut squash! Thank you! Reply

    • Natashas Kitchen
      September 3, 2019

      That’s just awesome!! Thank you for sharing your wonderful review. Reply

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