Slow Cooker Marvellous Mushroom Pot Roast

15 Minutes

RatingDifficultyBeginner

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

ShareTweetSaveShare

Servings12 Servings
Prep Time10 minsCook Time6 hrsTotal Time6 hrs 10 mins

 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
 3 cloves garlic, minced
 1 cooking onion, cut into wedges lengthwise
 ¼ cup (50 mL) red wine or beef broth
 1 can, (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.

Ingredients

 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
 3 cloves garlic, minced
 1 cooking onion, cut into wedges lengthwise
 ¼ cup (50 mL) red wine or beef broth
 1 can, (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)

Directions

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.

Slow Cooker Marvellous Mushroom Pot Roast
1 reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply