Crock Pot Golden Mushroom Roast
Transform weeknight dinners into an effortless gourmet experience with this Crock Pot Golden Mushroom Roast, a hearty and flavorful dish that's perfect for busy schedules or cozy family meals. Featuring a tender, slow-cooked beef chuck roast immersed in a rich golden mushroom sauce infused with Worcestershire, garlic, and aromatic thyme, this recipe elevates comfort food to a whole new level. Nestled atop a bed of soft carrots, creamy potatoes, and caramelized onions, every bite delivers melt-in-your-mouth goodness with minimal prep time and maximum flavor. Ready in just 15 minutes of prep and slow-cooked to perfection over eight hours, this one-pot wonder is ideal for feeding a crowd or enjoying leftovers. Serve with the optional homemade gravy for a truly indulgent finishing touch! Keywords: Crock Pot Golden Mushroom Roast, slow cooker beef roast, golden mushroom sauce, easy family dinner, comfort food recipe.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 cans (10.5 oz each) Golden mushroom soup
- 1 cup Beef broth
- 2 tablespoons Worcestershire sauce
- 3 Garlic cloves, minced
- 1 large Onion, sliced
- 4 medium Carrots, peeled and cut into chunks
- 4 medium Potatoes, peeled and quartered
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried thyme
Instructions
Heat a large skillet over medium-high heat and add olive oil.
Season the beef chuck roast evenly with salt, black pepper, and dried thyme.
Sear the roast in the hot skillet for 3–4 minutes per side, until browned. Remove the roast from the skillet and set it aside.
In the bottom of a large crock pot, layer the sliced onion, carrots, and potatoes.
Place the seared chuck roast on top of the vegetables.
In a medium bowl, mix together the golden mushroom soup, beef broth, Worcestershire sauce, and minced garlic.
Pour the sauce mixture over the roast and vegetables in the crock pot, ensuring the roast is well-coated.
Cover the crock pot with its lid and cook on low for 8 hours or on high for 4–5 hours, until the roast is fork-tender and the vegetables are soft.
Once done, remove the roast and vegetables from the crock pot. If desired, use the remaining liquid to make a gravy by thickening it with a cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the liquid).
Slice the roast and serve with the vegetables and gravy on the side.
Nutrition Facts
Calories |
4565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.4 g | 395% | |
| Saturated Fat | 115.7 g | 578% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 6427 mg | 279% | |
| Total Carbohydrate | 183.0 g | 67% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 34.6 g | ||
| Protein | 268.6 g | 537% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 42.6 mg | 237% | |
| Potassium | 8391 mg | 179% | |
*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.
