Slow Cooker Pot Roast with Mushrooms
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
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
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.