Slow Cooker Pot Roast with Mushrooms

Growing up, pot roast was always my dad’s thing. He’d make it the same way every single Sunday – just meat, carrots, and potatoes in a basic roasting pan. Don’t get me wrong, it was good, but it was pretty plain.

It wasn’t until I started experimenting in my own kitchen that I discovered how adding mushrooms could make pot roast even better. The mushrooms soak up all those rich meat juices while they cook, making every bite more flavorful. Now when I make pot roast, it’s always with mushrooms – and my family actually gets excited when they smell it cooking in the oven.

What Kind of Beef Should I Use?

Bottom round roast is a great choice for this recipe, but you’ve got several other options that work just as well. Chuck roast is probably the most popular choice for pot roast since it has great marbling and becomes super tender when cooked low and slow. Brisket or rump roast can also be good alternatives – they’re all tough cuts that become tender after braising. When you’re at the store, look for meat that has some white streaks of fat running through it (that’s the marbling that adds flavor), but avoid pieces with thick outer layers of fat that you’ll just have to trim off. Just remember that whichever cut you choose, the key is to cook it slowly to break down those tough muscle fibers into tender, juicy meat.

Options for Substitutions

Let me share some helpful substitutions for this pot roast recipe if you need to switch things up:

• Bottom round roast: While this cut is great for pot roast, you can also use chuck roast, brisket, or rump roast. Each of these cuts has enough marbling to stay tender during long cooking.
• Fresh mushrooms: Any mushroom variety works well here – button, cremini, or portobello. If fresh aren’t available, you can use dried mushrooms, just soak them in hot water for 30 minutes before using.
• Heavy cream: For a lighter version, try half-and-half or evaporated milk. If you’re dairy-free, coconut cream works too, though it will add a slight coconut flavor.
• Red wine: Not using wine? Simply replace it with extra beef stock and add 1 tablespoon of balsamic vinegar to get that deep flavor.
• Onion soup mix: If you don’t have the packet mix, combine 1 tablespoon each of dried onion flakes and beef bouillon granules, plus 1 teaspoon of onion powder.
• Plain flour: For thickening, you can use cornstarch (about half the amount) or gluten-free flour blend in equal amounts.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking pot roast is rushing the process – this cut of meat needs low and slow cooking to break down the tough connective tissues and become fork-tender. A common error is lifting the lid too frequently during cooking, which releases essential moisture and heat, adding unnecessary cooking time to your roast. To get the most flavor, don’t skip browning the meat before slow cooking – this crucial step creates a rich, caramelized exterior and deeper taste in the final dish. When adding mushrooms, resist the urge to crowd them in the pan while browning, as this will make them steam instead of developing that golden-brown color and concentrated flavor you’re looking for. For the most tender results, let your finished pot roast rest for 15-20 minutes before slicing, and always cut against the grain.

What to Serve With Pot Roast?

This rich and hearty pot roast already comes with mushrooms and carrots, but there are plenty of tasty sides that can round out your meal perfectly. Mashed potatoes are a natural choice – they’re perfect for soaking up all that delicious gravy. For some green vegetables, try roasted Brussels sprouts, steamed green beans, or a simple tossed salad with a light vinaigrette. If you want to skip the potatoes, buttered egg noodles or fluffy rice make great alternatives to catch all those wonderful pot roast juices.

Storage Instructions

Keep Fresh: Let your pot roast cool down, then place it in an airtight container with its gravy and vegetables. It’ll stay good in the fridge for up to 4 days. The flavors actually get better after a day or two as everything mingles together!

Freeze: This pot roast is perfect for freezing! Place the meat, vegetables, and gravy in a freezer-safe container or heavy-duty freezer bag and it’ll keep well for up to 3 months. Just remember to leave a bit of space at the top of the container since liquids expand when frozen.

Reheat: To warm up your pot roast, place it in a covered dish in the oven at 325°F until heated through (about 20-30 minutes), or warm it slowly in a pot on the stove. Add a splash of broth if needed to keep things moist. For single servings, the microwave works too – just heat in short intervals, stirring the gravy occasionally.

Preparation Time	15-25 minutes
Cooking Time	360 minutes
Total Time	375-385 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3200
• Protein: 250-270 g
• Fat: 160-180 g
• Carbohydrates: 120-130 g

Ingredients

For the roast:

• 4 1/2 lb boneless beef bottom round roast
• 2 cups thick-cut carrots (or baby carrots, for convenience)

For the mushroom mixture:

• 1 lb thickly sliced mushrooms (I use cremini for extra flavor)
• 6 cloves garlic (freshly minced for best aroma)
• 1 large onion (chopped)

For the gravy:

• 1/2 cup red wine
• 1/3 cup all-purpose flour
• 1 oz packet onion soup mix
• 2 tsp salt
• 2 cups low-sodium beef stock (I use Pacific Foods organic)
• 1 cup heavy cream (makes it extra rich and creamy)
• 1/2 tbsp salt-free seasoning blend

Step 1: Prepare the Slow Cooker Base

Start by lining the bottom of your slow cooker with thickly sliced carrots.

This will act as a flavorful base for the beef to rest on while cooking.

Step 2: Sear the Beef Roast

Heat a large, heavy-bottomed skillet over very high heat and add 4 tablespoons of cooking oil.

Extra light olive oil is a great choice due to its high smoke point.

Once the skillet is extremely hot, sear and brown all sides of the beef roast, approximately 2-3 minutes per side.

Be cautious of oil splatters and consider wearing an apron for protection.

After searing, transfer the roast to the slow cooker, placing it on top of the carrots.

Step 3: Sauté the Vegetables

Using the same skillet, reduce the heat to medium/high and sauté the thickly sliced mushrooms and finely diced onions until they are soft, which will take about 5-7 minutes.

Stir in the pressed garlic and continue to sauté for another minute.

Once done, remove the skillet from the heat.

Step 4: Make the Mushroom Gravy

In a medium saucepan, combine 2 cups of broth, 1 cup of heavy cream, 1 packet of onion soup mix, 1/2 tablespoon of Mrs.

Dash seasoning, 1 teaspoon of salt, and 1/3 cup of all-purpose flour.

Whisk these ingredients together over medium/high heat until the mixture reaches a gravy consistency.

Stir in the mushroom and onion mixture.

Add wine to the gravy, bringing it to a simmer.

Step 5: Cook in the Slow Cooker

Pour the mushroom gravy over the beef in the slow cooker.

Cover with the lid and set the slow cooker to high heat, cooking the roast for 6 hours.

This will allow the flavors to combine and the beef to become tender.

Step 6: Shred and Serve

When cooking time is complete, carefully transfer the beef to a serving dish.

Use forks to pull apart the beef.

Pour the hot gravy over the shredded beef, allowing it to absorb the rich flavors.

Taste and add more salt if necessary before serving.

Enjoy your flavorful, slow-cooked beef roast!