Slow Cooker Beef Roast with Portabella Mushrooms
Transform your dinner routine with this mouthwatering Slow Cooker Beef Roast with Portabella Mushrooms! This recipe combines a tender, fall-apart beef chuck roast with the earthy richness of portabella mushrooms, caramelized onions, and a flavorful red wine-infused broth. Slowly simmered to perfection over 8 hours, the robust blend of garlic, rosemary, thyme, and tomato paste creates a savory sauce that’s irresistible. A quick cornstarch slurry thickens the sauce to a silky finish, perfect for drizzling over the roast or pairing with comforting sides like mashed potatoes or rice. With minimal prep and a hands-off cook time, this hearty dish is a stress-free way to impress your family or guests with comforting, gourmet flavors. Whether for Sunday dinner or a special occasion, this slow cooker recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 8 ounces portabella mushrooms
- 1 large yellow onion
- 4 large garlic cloves
- 2 cups beef broth
- 0.5 cups dry red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides until a golden crust forms, about 2-3 minutes per side. Transfer the roast to the slow cooker.
Slice the portabella mushrooms and large onion. Mince the garlic cloves.
Add the mushrooms, onion, and garlic to the slow cooker, arranging them around the beef roast.
In a medium bowl, whisk together the beef broth, dry red wine, tomato paste, dried thyme, and dried rosemary. Pour the mixture over the beef and vegetables in the slow cooker.
Cover the slow cooker with a lid and cook on low for 8 hours or until the beef is tender and easily pulls apart with a fork.
Once the beef is done, remove it from the slow cooker and let it rest for 10 minutes before slicing or shredding.
To thicken the sauce, combine the cornstarch and water in a small bowl to make a slurry. Stir the slurry into the liquid in the slow cooker and cook on high for 5-10 minutes until the sauce thickens.
Serve the beef roast with the mushroom sauce spooned over the top. Pair with mashed potatoes, rice, or your favorite side dish. Enjoy!
Nutrition Facts
Calories |
4027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.5 g | 388% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5021 mg | 218% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 15.8 g | ||
| Protein | 260.2 g | 520% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 280 mg | 22% | |
| Iron | 40.0 mg | 222% | |
| Potassium | 5584 mg | 119% | |
*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.
