Slow Cooker Creamy Mushroom Pot Roast

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Slow Cooker Creamy Mushroom Pot Roast

Description

This recipe elevates the humble pot roast by ditching the watery broth for a rich, cream-based mushroom sauce. Unlike traditional roasts that can sometimes turn out dry, the slow-cooking process in a creamy base ensures every fiber of the beef is infused with moisture and earthy umami flavors.

  • Prep time: 15 minutes

  • Cook time: 8 hours (Low) or 4–5 hours (High)

  • Servings: 6 people

Ingredients

  • 3–4 lbs Chuck roast (well-marbled)

  • 1 lb Cremini or baby bella mushrooms, sliced

  • 1 Large yellow onion, sliced into wedges

  • 3 cloves Garlic, minced

  • 1 can (10.5 oz) Condensed cream of mushroom soup

  • 1/2 cup Beef broth (low sodium)

  • 1 packet Dry onion soup mix

  • 1 tbsp Worcestershire sauce

  • 2 sprigs Fresh thyme (or 1 tsp dried)

  • Salt and Pepper to taste

  • Optional: 2 tbsp Cornstarch + 2 tbsp water (for a thicker gravy)

Instructions

  1. Sear the Beef: Season the roast generously with salt and pepper. In a large skillet over medium-high heat, sear the meat for 3–4 minutes per side until a brown crust forms. (Don’t skip this—it locks in flavor!)

  2. Layer the Base: Place the sliced onions and half of the mushrooms at the bottom of the slow cooker. Place the seared roast on top.

  3. Whisk the Sauce: In a medium bowl, whisk together the cream of mushroom soup, beef broth, dry onion soup mix, garlic, and Worcestershire sauce.

  4. Slow Cook: Pour the mixture over the beef. Top with the remaining mushrooms and thyme sprigs.

  5. Timing: Cover and cook on Low for 8–9 hours or High for 4–5 hours. You want the meat to be “falling apart” tender.

  6. Finish the Gravy: Remove the meat and shred it slightly or slice it. If you want a thicker sauce, whisk the cornstarch and water together, stir it into the slow cooker liquid, and cook on High for another 15 minutes.

Nutritional Info (Per Serving)

Approximate values based on a 6-serving yield:

Metric Amount
Calories 480 kcal
Total Fat 28g
Protein 42g
Carbohydrates 12g
Sodium 890mg

Notes & Pro-Tips

  • The Cut Matters: Always use Chuck Roast. It has the connective tissue necessary to break down during slow cooking. Leaner cuts like Sirloin Tip will end up tough and dry.

  • Fresh vs. Canned: For a “cleaner” version, swap the condensed soup for 1 cup of heavy cream and an extra 1/2 lb of sautéed mushrooms.

  • The “Mushy” Factor: If you prefer mushrooms with some bite, add half at the beginning and the other half during the last 90 minutes of cooking.

Benefits

  • High Protein: Excellent for muscle repair and satiety.

  • Vitamin Rich: Mushrooms provide a great source of Vitamin D and B vitamins.

  • Low Effort: One-pot cleanup makes this ideal for busy weekdays.

Q&A

Q: Can I add potatoes and carrots?

A: Absolutely. Add chunks of Yukon Gold potatoes and carrots at the bottom with the onions. They will soak up the creamy gravy and become incredibly flavorful.

Q: Why is my roast tough?

A: It likely hasn’t cooked long enough. Beef roast goes through a “tough phase” before the collagen breaks down. Give it another hour on Low.

Q: Can I freeze the leftovers?

A: Yes, for up to 3 months. However, cream-based sauces can sometimes separate when thawed. Reheat slowly on the stove and add a splash of beef broth to bring the texture back.

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