Crock Pot Beef and Mushrooms
A hearty and comforting slow cooker recipe featuring tender beef and savory mushrooms simmered to perfection in a rich, flavorful sauce. Perfect for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
16 ounces cremini mushrooms, cleaned and sliced
1 large onion, diced
3 cloves garlic, minced
1 cup beef broth
1/2 cup low sodium soy sauce
1/4 cup tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add the beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the crock pot.
In the same skillet, add diced onion and cook for 3 minutes until softened.
Add minced garlic and cook for an additional 1 minute until fragrant.
Add sliced mushrooms to the skillet and cook for 5 minutes until they start to release moisture.
Transfer the onion, garlic, and mushrooms to the crock pot with the beef.
In a bowl, whisk together beef broth, soy sauce, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper.
Pour the sauce over the beef and mushrooms in the crock pot.
Cover and cook on low for 6 hours or until the beef is tender.
About 15 minutes before serving, mix cornstarch and cold water in a small bowl to create a slurry.
Stir the slurry into the crock pot to thicken the sauce.
Cover and cook on high for an additional 15 minutes until the sauce has thickened.
Garnish with chopped fresh parsley before serving.