Mushroom Pot Roast Crock Pot

Indulge in the ultimate comfort food with this savory Mushroom Pot Roast Crock Pot recipe, a perfect one-pot meal featuring tender beef, hearty vegetables, and flavorful mushrooms simmered to perfection. Using a beef chuck roast as its centerpiece, this dish is seared for a golden crust before being slow-cooked alongside earthy cremini mushrooms, carrots, and russet potatoes. Enhanced with the rich flavors of beef broth, Worcestershire sauce, fresh thyme, and bay leaves, this pot roast achieves melt-in-your-mouth tenderness after hours in the crock pot. To elevate the meal, a velvety homemade gravy is crafted from the cooking juices. Ideal for cozy family dinners or a no-fuss meal prep solution, this slow-cooker recipe is a guaranteed crowd-pleaser, combining classic comfort with effortless preparation.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 3 pounds Beef chuck roast
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 4 cloves Garlic, minced
• 16 ounces Cremini or button mushrooms, sliced
• 4 medium Carrots, peeled and cut into chunks
• 3 large Russet potatoes, peeled and quartered
• 2 cups Beef broth
• 2 tablespoons Worcestershire sauce
• 3 sprigs Fresh thyme
• 2 Bay leaves
• 2 tablespoons Cornstarch
• 2 tablespoons Water

Directions

Step 1

Season the beef chuck roast with salt and black pepper on all sides.

Step 2

Heat a large skillet over medium-high heat and add the olive oil. Once hot, sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.

Step 3

In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds. Transfer the mixture to the crock pot.

Step 4

Place the sliced mushrooms, carrots, and potatoes around the roast in the crock pot.

Step 5

In a medium bowl, whisk together the beef broth and Worcestershire sauce. Pour the mixture over the roast and vegetables.

Step 6

Add the thyme sprigs and bay leaves to the crock pot.

Step 7

Cover the crock pot with a lid and cook on low heat for 8 hours, or until the beef becomes tender and can be easily shredded with a fork.

Step 8

Once cooked, remove the roast and vegetables from the crock pot and transfer them to a serving platter. Discard the thyme sprigs and bay leaves.

Step 9

To make a gravy, strain the liquid from the crock pot into a saucepan. In a small bowl, mix the cornstarch and water to create a slurry. Bring the liquid to a simmer over medium heat and whisk in the slurry. Cook for 2-3 minutes until the gravy thickens.

Step 10

Serve the pot roast and vegetables hot with the gravy drizzled on top.

Nutrition Facts

Serving size	3969.4 grams (3969.4g)

Amount per serving	% Daily Value*
Calories	4931

Total Fat 304.50g	390%
Saturated Fat 114.30g	572%
Polyunsaturated Fat 2.70g
Cholesterol 1021mg	340%
Sodium 5682mg	247%
Total Carbohydrate 279.10g	101%
Dietary Fiber 41.00g	146%
Total Sugars 41.50g
Protein 292.50g	585%

Vitamin D 45IU	227%
Calcium 529mg	41%
Iron 52mg	287%
Potassium 11580mg	246%

*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.

Source of Calories

Fat: 54.5%

Protein: 23.3%

Carbs: 22.2%