Goodness in every bite.

Recipe Summary

Slow Cooker Marvellous Mushroom Pot Roast
Difficulty: Easy
Preparation: 10 min
Cooking: 6 hr
Makes: Makes 12 servings. servings
Best Suited for: Pot Luck/Buffet,Dinner Party,

Nutritional Information

Per Serving (276 calories, 33 g protein, 14 g fat, 3 g carbohydrate, 259 mg sodium, 3.5 mg iron (25% DV), 8 mg zinc (89% DV)

This site is brought to you by the Beef Information Centre

Slow Cooker Marvellous Mushroom Pot Roast

Pot roasts make the most comforting one-pot meals. And bonus – they’re so simple to make: Just brown meat and flavourings, add a liquid for cooking, cover and slow-simmer - that's all there is to it! “In terms of tenderness, I would give the roast 5 stars.” —Reader Comment
4 lb (1.81 kg)Beef Pot Roast (e.g. Cross Rib, Blade or Brisket)
Coarsely ground sea salt or kosher salt and pepper
2 tbsp (30 mL)vegetable oil
3cloves garlic, minced
1cooking onion, cut into wedges lengthwise
¼ cup (50 mL)red wine or beef broth
1can, (284 mL) condensed mushroom soup, undiluted
½ cup (125 mL)dried mushrooms (optional)
1 cup (250 mL)quartered button mushrooms
1 cup (250 mL)diced green beans (optional)
  1. Pat roast dry; season with salt and pepper. Heat oil in Dutch oven on medium-high heat. Add roast; brown well on all sides, 10 to 15 minutes. Remove roast from pan.
  2. Add garlic and onion to pan. Reduce heat to medium; cook until lightly browned, about 3 to 4 minutes (NOTE: add splash of water to prevent scorching if needed). Stir in wine, scraping up browned bits from bottom of pan. Stir in soup. Soak dried mushrooms (if using) in 1/2 cup (125 mL) hot water. Strain, reserving liquid; add soaked mushrooms and reserved liquid to pan.
  3. *Transfer roast and liquid from pan to slow cooker insert. Add fresh mushrooms; cover and cook on LOW for 6 to 8 hours until roast is fork-tender.
  4. Remove roast to cutting board; cover with foil and towel to keep warm. Add green beans (if using) to sauce; cover and cook on HIGH for 30 minutes or until veggies are tender. Season sauce to taste. Serve roast with the vegetables and sauce.
  • *Stove-top Method: After Step 2, add roast to pan; cover with tight fitting lid. Simmer on stove-top over low heat or in 325°F (160°F) for 2 hours, maintaining a constant simmer. Turn roast over; scatter with button mushrooms. Cook an additional 30 to 45 minutes until vegetables and meat are fork-tender. Remove roast and vegetables to platter; tent with foil. Season sauce to taste; finish by stirring in parsley.

Roast Beef with Roasted Ratatouille

This recipe takes advantage of roasting both the vegetables and the beef at the same time. Plus with leftovers, try making a quick salad or sandwich like the Mediterranean Wraps. “What we all liked about the end product was the evenness of the medium doneness – throughout like a hotel roast. The roast was very moist and flavourful – not at all dry Outside Round!” —Reader Comment

Three-Tomato Beef Pot Roast

Consider the convenience of the slow cooking Beef Pot Roast recipe – it makes its own delicious sauce while cooking and can also be made a day ahead, re-warming nicely in its own gravy. Could there be an easier dinner for family or guests than this Three-Tomato Beef Pot Roast? “I would use this method again – loved the combo cook, simple to follow and delicious results!!” —Reader Comment

Thick-Crusted Garlic Beef Prime Rib

Buy a Restaurant-style Prime Rib: ask for a loin end, "cap off" prime rib gives the best results! “The roast was perfect! It was delicious. And the thermometer – what a difference! The meat cooked PERFECTLY! No guessing. No opening the oven. No stressing. The whole meal was delish!” —Reader Comment

.
| More...