Mushroom Pot Roast Crock Pot
Indulge in the ultimate comfort food with this savory Mushroom Pot Roast Crock Pot recipe, a perfect one-pot meal featuring tender beef, hearty vegetables, and flavorful mushrooms simmered to perfection. Using a beef chuck roast as its centerpiece, this dish is seared for a golden crust before being slow-cooked alongside earthy cremini mushrooms, carrots, and russet potatoes. Enhanced with the rich flavors of beef broth, Worcestershire sauce, fresh thyme, and bay leaves, this pot roast achieves melt-in-your-mouth tenderness after hours in the crock pot. To elevate the meal, a velvety homemade gravy is crafted from the cooking juices. Ideal for cozy family dinners or a no-fuss meal prep solution, this slow-cooker recipe is a guaranteed crowd-pleaser, combining classic comfort with effortless preparation.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 16 ounces Cremini or button mushrooms, sliced
- 4 medium Carrots, peeled and cut into chunks
- 3 large Russet potatoes, peeled and quartered
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 3 sprigs Fresh thyme
- 2 Bay leaves
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
Heat a large skillet over medium-high heat and add the olive oil. Once hot, sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds. Transfer the mixture to the crock pot.
Place the sliced mushrooms, carrots, and potatoes around the roast in the crock pot.
In a medium bowl, whisk together the beef broth and Worcestershire sauce. Pour the mixture over the roast and vegetables.
Add the thyme sprigs and bay leaves to the crock pot.
Cover the crock pot with a lid and cook on low heat for 8 hours, or until the beef becomes tender and can be easily shredded with a fork.
Once cooked, remove the roast and vegetables from the crock pot and transfer them to a serving platter. Discard the thyme sprigs and bay leaves.
To make a gravy, strain the liquid from the crock pot into a saucepan. In a small bowl, mix the cornstarch and water to create a slurry. Bring the liquid to a simmer over medium heat and whisk in the slurry. Cook for 2-3 minutes until the gravy thickens.
Serve the pot roast and vegetables hot with the gravy drizzled on top.
Nutrition Facts
Calories |
776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 873 mg | 38% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.7 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 80 mg | 6% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1681 mg | 36% | |
*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.
