Slow Cooker Beef and Mushrooms
Indulge in the rich, comforting flavors of Slow Cooker Beef and Mushrooms, a hearty and easy-to-make dish that’s perfect for busy weeknights or cozy gatherings. Tender chunks of beef chuck roast are slow-cooked to perfection with earthy baby bella mushrooms, sweet onions, and aromatic garlic, all in a sumptuous red wine and beef broth sauce infused with soy sauce, Worcestershire, and a medley of dried herbs. This fuss-free recipe takes just 20 minutes of prep time before your slow cooker does all the work, transforming simple ingredients into a melt-in-your-mouth masterpiece. Serve this savory delight over creamy mashed potatoes, fluffy rice, or buttery egg noodles for a complete meal that’s full of depth and flavor. Perfectly seasoned and irresistibly satisfying, this dish is your new go-to for effortless comfort food.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 8 ounces baby bella mushrooms
- 1 medium yellow onion
- 3 large garlic cloves
- 1.5 cups beef broth
- 0.5 cups dry red wine
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 0.5 teaspoons dried rosemary
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Trim excess fat from the beef chuck roast and cut it into 2-inch chunks. Sprinkle with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. Sear the beef chunks on all sides until golden brown, about 2–3 minutes per side. Transfer the seared beef to the slow cooker.
In the same skillet, melt butter over medium heat. Add sliced mushrooms and diced onion. Sauté for 5–7 minutes until softened and lightly browned. Add minced garlic and cook for an additional 1 minute. Transfer the mixture to the slow cooker.
In a small bowl, whisk together beef broth, red wine, soy sauce, Worcestershire sauce, flour, dried thyme, and dried rosemary until smooth. Pour the mixture over the beef and mushrooms in the slow cooker.
Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender.
Once the cooking time is complete, create a slurry by mixing cornstarch and water in a small bowl. Stir the slurry into the slow cooker and let it cook for an additional 15 minutes on high to thicken the sauce.
Taste and adjust salt and pepper, if needed. Serve hot over mashed potatoes, rice, or egg noodles.
Nutrition Facts
Calories |
2914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.7 g | 283% | |
| Saturated Fat | 89.2 g | 446% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 5623 mg | 244% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.3 g | ||
| Protein | 174.7 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 3312 mg | 70% | |
*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.
