There’s something about a slow cooker working away in the background that turns an ordinary day into a quiet, comforting experience. I remember one chilly afternoon when I tossed a mix of mushrooms and vegetables into the slow cooker, the kitchen filling with a deep, earthy aroma that just felt like home. I wasn’t really paying attention—got distracted by a call and maybe forgot to set the timer right away—but by the time I came back, the rich, savory scent had wrapped around the whole house. It smelled like a roast, but without the usual heaviness. The mushrooms had cooked down into tender, flavorful morsels nestled in a luscious sauce, and each bite was a little celebration of patience and simplicity. It was the kind of meal that makes you want to slow down, grab a big spoon, and savor every comforting mouthful.
Why You’ll Love It:
- Hearty and satisfying without meat, making it a cozy vegetarian comfort meal.
- Slow cooker magic means minimal fuss and maximum flavor over several hours.
- The sauce is rich and herbal, but it’s simple — and that’s kind of the point.
- Perfect for days when you want a warm, filling dish without standing over the stove.
- Leftovers reheat beautifully, though it might not wow you cold, so plan accordingly.
If you’re feeling a bit hesitant about trying a mushroom-based pot roast, don’t worry. The slow cooking brings out deep, savory notes that even skeptics can appreciate. Plus, it’s a dish that pairs well with a variety of sides, from fluffy mashed potatoes to crusty bread for soaking up the sauce.
PrintSlow Cooker Pot Roast Mushrooms
A hearty and flavorful slow cooker pot roast made entirely with mushrooms. This vegetarian dish features a medley of mushrooms slow-cooked with aromatic vegetables and herbs for a rich, savory meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4
Ingredients
16 ounces cremini mushrooms, cleaned and halved
8 ounces shiitake mushrooms, stems removed and caps halved
8 ounces portobello mushrooms, sliced
1 large yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 cup vegetable broth
1/2 cup dry red wine
2 tablespoons tomato paste
1 tablespoon soy sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion, carrots, and celery to the skillet and sauté for 5 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add all the mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Transfer the mushroom and vegetable mixture to the slow cooker.
In a bowl, whisk together vegetable broth, red wine, tomato paste, soy sauce, dried thyme, and dried rosemary.
Pour the liquid mixture over the mushrooms and vegetables in the slow cooker.
Add bay leaves and season with salt and freshly ground black pepper to taste.
Cover and cook on low for 6 hours.
About 15 minutes before serving, remove bay leaves.
In a small bowl, mix cornstarch and cold water until smooth to create a slurry.
Stir the slurry into the slow cooker to thicken the sauce.
Cover and cook on high for an additional 15 minutes until sauce thickens.
Taste and adjust seasoning if necessary.
Serve hot, garnished with chopped fresh parsley.
Kitchen Notes: The slow cooker does all the heavy lifting here, so no fancy equipment needed—just a reliable slow cooker. I usually serve this with something soft like creamy polenta or buttered noodles, but I’ve also tried it with roasted root vegetables when I wanted a more rustic feel. If you want to switch things up, swapping out one type of mushroom for another can subtly change the texture and flavor, though I haven’t tested all combinations thoroughly. Adding a splash more red wine before serving can brighten the sauce, but that’s just a personal quirk.
FAQ:
Can I make this on the stove instead of a slow cooker?
Yes, but cooking times will be shorter and you’ll need to watch it more closely to avoid drying out.
Is this suitable for freezing?
Absolutely. It freezes well for up to three months; just thaw overnight in the fridge before reheating.
Can I use dried mushrooms?
You could, but fresh mushrooms really make a difference in texture and flavor here.
When the weather turns cooler or you just need a meal that feels like a warm hug, this slow cooker pot roast mushrooms recipe is worth a spot on your menu. Give it a try, save it for later, and let the slow cooker do its magic.