Slow Cooker Mushroom Beef Pot Roast Recipe

  • Yield : 6 serving plates
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    20 g
  • Cholesterol

    103 mg
  • Sodium

    158 mg
  • Potassium

    567 mg
  • Carbohydrate

    2 g
  • Sugars

    1 g
  • Protein

    29 g

Slow cooker mushroom beef pot roast recipe. Beef pot roast with mushrooms, beer, and vegetables cooked in a slow cooker.More Slow Cooker Recipes

You can also bake this mushroom beef pot roast in an oven if desired:

Baked Mushroom Beef Pot Roast Recipe

makes 6-8 servings

Ingredients: 2 tablespoons (30 ml) olive oil, divided, 2 pounds (960 g) beef chuck roast, sea salt and cracked black pepper, 1 teaspoon (5 ml) garlic powder, 1 small yellow onion, peeled and diced, 1/2 pound (240 g) button mushrooms, washed and quartered, 1 teaspoon (5 ml) fresh thyme leaves, pinch of crushed red pepper, 3 garlic cloves, peeled and minced, 2 cups (500 ml) low-sodium beef broth, all-purpose flour

Instructions: Preheat your oven to 300 F (150 C). In a Dutch oven, heat half of olive oil over medium-high heat. Place beef chuck roast on the large plate and season with salt, black pepper, and garlic powder on both sides. Sprinkle all-purpose flour on both sides of seasoned meat.

Place the roast into the preheated oven, then brown on all sides for a few minutes. Remove the seared beef from the Dutch oven and transfer to a large serving plate. Cover with aluminum foil and keep warm.

Heat the remaining olive oil in the dutch oven over medium-high heat. Add diced onion to the hot oil and cook, stirring occasionally, for 3-4 minutes, then stir in mushrooms, fresh thyme, and crushed red pepper flakes. Continue cooking, stirring occasionally, for about 3-4 minutes. Add minced garlic and cook, stirring, for a further 1 minute.

Pour in the beef broth, season with salt and black pepper, then cover with a lid and place into the oven for 3 1/2 hours, flipping the meat every 45 minutes.

Remove cooked beef pot roast from the oven and transfer to a serving plate. Cover with a foil and set aside. Spoon out the grease from the top of the liquid and discard.

Place the Dutch oven back on the stovetop and heat over medium-high heat. Cook the liquid, stirring occasionally until reduced by half. Season to taste with salt and black pepper. Return beef roast to the sauce to coat, then remove meat and slice. Spoon the sauce over the meat and serve immediately.

Slow Cooker Mushroom Beef Pot Roast Recipe


  • 2 pounds (960 g) beef roast
  • 2 tablespoons steak seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons Worcestershire sauce
  • 1 yellow onion, peeled and chunked
  • 1 can (14 oz) slice mushrooms, drained
  • 1/2 cup (125 ml) lager beer
  • 1 can (14 oz) cream of mushroom
  • 1 can (14 oz) beef broth


Step 1

Place the beef pot roast on a large plate. Rub on all sides with steak seasoning.

Step 2

Heat the olive oil in a large nonstick skillet over medium-heat. Add seasoned meat and sear on both sides for 2-3 minutes. Pour Worcestershire sauce over.

Step 3

Transfer seared meat and sauce in 6-quart (6 L) slow cooker.

Step 4

Place chunked onion and sliced mushrooms in the skillet. Pour the beer over. Cook, stirring occasionally, for 2-3 minutes.

Step 5

Remove cooked onions and mushrooms from the skillet and place in the slow cooker. Pour cooking liquid over, then add cream of mushrrom soup and beef broth. Stir well.

Step 6

Cover the pot and cook on low-heat setting for 8 hours.

Step 7

Turn off the slow cooker and open the lid. Stir the mixture well before serving. Serve over mashed potato or cooked rice.

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