There’s something about the slow simmer of a pot roast that feels like a warm hug after a long day. I remember the first time I tried this slow cooker pot roast with mushrooms—it was a chilly evening, and the house filled with the scent of browned beef, garlic, and fresh herbs. I was halfway through tidying up the kitchen when I realized I’d lost track of time, caught between the aroma and the soft bubbling sound from the slow cooker. The mushrooms soaked up all those rich flavors, turning into these tender bites that made every forkful a little celebration. I might’ve been a bit impatient waiting those eight hours, but trust me, the payoff is so worth the wait.

This dish tucks in the earthiness of cremini mushrooms and the sweetness of cooked carrots and onions, all wrapped around that deeply flavored beef chuck roast. It’s the kind of meal that invites you to pause, settle in, and maybe pour yourself a glass of something nice. And if you’re like me, you’ll find yourself sneaking tastes of the juices, trying not to spoil your appetite for the main event.

Slow cooker magic: minimal hands-on time means you can do other things while a comforting meal cooks itself.
Rich, earthy mushrooms add depth without needing complicated steps or extra effort.
The tender roast practically falls apart, making it satisfying to eat and easy to serve.
It’s simple — and that’s kind of the point. No fuss, just good, honest flavors that feel like home.

It’s normal to wonder if you’ll get exactly the same result; every slow cooker behaves a little differently, and sometimes you might find yourself adjusting cooking times or liquid amounts just slightly. But honestly, that’s part of the fun—getting to know your kitchen and making this recipe your own.

Slow Cooker Pot Roast with Mushrooms

Print Recipe

A hearty and tender slow cooker pot roast infused with rich flavors and earthy mushrooms. Perfect for a comforting family dinner with minimal effort.

Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Yield: 6

Ingredients

Scale

3 pounds beef chuck roast
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
1 large yellow onion, sliced
4 cloves garlic, minced
1 pound cremini mushrooms, cleaned and halved
3 large carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 cup beef broth
1/2 cup dry red wine
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves

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Instructions

Pat the beef chuck roast dry with paper towels. Season all sides with kosher salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to the slow cooker.
Add sliced onion, minced garlic, halved mushrooms, carrots, and celery around the roast in the slow cooker.
In a medium bowl, whisk together beef broth, dry red wine, tomato paste, and Worcestershire sauce until combined. Pour the mixture over the roast and vegetables.
Tuck the fresh thyme, rosemary sprigs, and bay leaves into the liquid around the roast.
Cover the slow cooker and cook on low for 8 hours, or until the beef is fork-tender and shreds easily.
Remove the bay leaves and herb sprigs before serving. Slice or shred the roast and serve with the cooked mushrooms and vegetables, spooning the cooking liquid over the top.

Don’t worry about fancy equipment here—just your trusty slow cooker and something to sear the roast before it goes in. Serving this warm with some crusty bread or creamy mashed potatoes turns it into a complete evening. I’ve also tried swapping the cremini mushrooms for shiitake or button mushrooms when that’s what I had on hand, and while the flavor shifts a bit, it still hits that cozy spot. Sometimes I throw in a splash more wine for a slightly richer sauce, but I haven’t tested that enough to say it’s a must-do.

FAQ

Can I use a different cut of beef? You can, but beef chuck is ideal for slow cooking because it stays tender and juicy. Other cuts might dry out or cook unevenly.

What if I don’t have red wine? You can skip it or substitute with extra beef broth, though the wine adds subtle depth to the sauce.

Can I prepare this ahead of time? Yes, you can assemble everything the night before in the slow cooker insert, cover, and refrigerate. Just add the herbs right before cooking.

When you’re ready to cozy up with a dish that’s as rewarding to make as it is to eat, this slow cooker pot roast with mushrooms is waiting for you. Scroll, save, and when the time feels right, get cooking—you’ll be glad you did.