Crock Pot Beef Mushrooms
Indulge in the savory comfort of Crock Pot Beef Mushrooms, a hearty slow-cooked dish that combines tender beef chuck roast with earthy mushrooms and a rich, flavorful sauce. Infused with Worcestershire sauce, soy sauce, aromatic herbs like thyme and rosemary, and a savory blend of garlic and onions, this recipe is perfect for busy days when you want a hands-off dinner that delivers maximum taste. The crock pot does all the work, transforming the beef into melt-in-your-mouth goodness as it simmers in a robust broth spiced with seasonings. Serve this delicious creation over creamy mashed potatoes, fluffy rice, or al dente pasta for a satisfying meal that’s sure to become a family favorite. Ideal for cozy nights or entertaining guests, Crock Pot Beef Mushrooms is your go-to recipe for effortless comfort food done right.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 8 ounces fresh mushrooms
- 2 cups beef broth
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon olive oil
- 0.5 teaspoons dried thyme
- 0.5 teaspoons dried rosemary
Instructions
Pat the beef chuck roast dry with paper towels and season it on all sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the beef for 2-3 minutes on each side until browned. Transfer the beef to the crock pot.
Slice the mushrooms and onion. Mince the garlic cloves.
In the same skillet, add the sliced mushrooms and cook for 2 minutes to lightly brown them. Then add the onions and garlic, cooking for another 2 minutes until fragrant. Transfer the mixture to the crock pot over the beef.
In a mixing bowl, combine beef broth, Worcestershire sauce, soy sauce, thyme, and rosemary. Mix well and pour the liquid over the beef and vegetables in the crock pot.
Cover the crock pot with the lid and set it to cook on LOW for 8 hours or on HIGH for 4-5 hours until the beef is tender and easily shredded with a fork.
Once the cooking time is complete, transfer 1/4 cup of the cooking liquid from the crock pot into a small bowl. Whisk in 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry.
Pour the slurry back into the crock pot and stir well. Let the dish cook for an additional 15-20 minutes on HIGH to thicken the sauce.
Shred the beef using two forks or slice it into chunks. Stir it back into the sauce and serve warm over mashed potatoes, rice, or pasta.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.1 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
