Crockpot pot roast with mushrooms is a hands-off Sunday dinner built around a chuck roast, potatoes, carrots, and onion that cook slowly in a savory broth. Sliced mushrooms go in near the end and soak into a thickened gravy, so the whole meal lands on the plate in one pot.
The roast cooks for most of the day in a seven-quart slow cooker with garlic, oregano, thyme, and Worcestershire sauce. A quick cornstarch slurry at the end turns the juices into a rich gravy that tastes like it took much more work.
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Why This Crockpot Pot Roast with Mushrooms Recipe Works
The long, gentle heat breaks down the collagen in the chuck roast, which is what makes the beef fork-tender. Layering the potatoes, carrots, and onion around the meat lets them cook in the same seasoned liquid.
Adding the mushrooms at the end keeps them tender and meaty instead of rubbery, and the cornstarch slurry thickens the broth into a gravy right in the pot. Garlic, oregano, and thyme season the beef evenly without any extra steps.
Ingredients for Crockpot Pot Roast with Mushrooms
- 2 1/2 pounds chuck roast
- 1 pound potatoes, diced
- 3 carrots, peeled and sliced
- 1 medium yellow onion, diced
- 1 cup low sodium beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons cornstarch plus 2 tablespoons water
- 8 ounces sliced mushrooms
Chuck roast: its marbling keeps the beef juicy through a long cook. A bottom round roast works but turns out a bit leaner.
Potatoes: any waxy potato holds its shape in the slow cooker. Yukon Gold or red potatoes are ideal.
Beef stock: it is the cooking liquid and the base of the gravy. Low sodium keeps the final seasoning in your hands.
Worcestershire sauce: it adds a savory tang that deepens the broth. A splash of soy sauce can stand in.
Mushrooms: they add an earthy flavor to the gravy. Cremini or white button mushrooms both work.
How to Make Crockpot Pot Roast with Mushrooms
1. Season the roast. Pat the roast dry and season it with the salt and pepper. If it is too big to sit comfortably, cut it into two pieces. Place it in a seven-quart crockpot.
2. Add the vegetables. Arrange the diced potatoes, sliced carrots, and diced onion around the roast.
3. Mix the broth. Whisk the beef stock with the Worcestershire sauce, minced garlic, garlic powder, onion powder, oregano, and thyme in a small bowl, then pour it over the roast and vegetables.
4. Cook slowly. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the roast pulls apart easily with a fork and the potatoes are soft.
5. Thicken the gravy. About 15 minutes before serving, stir the cornstarch and water into a smooth slurry and pour it into the crockpot, stirring well.
6. Add the mushrooms. Stir in the sliced mushrooms, cover, and cook for 10 to 15 minutes more, until the gravy thickens and the mushrooms soften.
7. Serve. Plate generous portions of beef with the potatoes, carrots, mushrooms, and gravy.
How to Serve Crockpot Pot Roast with Mushrooms
Serve the roast straight from the crockpot with a crusty roll or a salad. A batch of honey butter dinner rolls makes a great partner for the gravy.
For other takes on beef roasts, see our Dutch oven pot roast and the three packet pot roast. Any leftovers can become a quick pot of Worcestershire beef stew.
How to Store and Reheat Crockpot Pot Roast with Mushrooms
Refrigerate leftovers within two hours in airtight containers with some of the gravy. They keep for 3 to 4 days.
Reheat on the stove or in the microwave until the beef and gravy reach 165 degrees F. Do not reheat leftovers in the slow cooker, because it heats too slowly. You can also freeze portions and thaw them in the fridge before reheating.
Tips and Variations for Crockpot Pot Roast with Mushrooms
Sear for extra flavor. Browning the roast in a hot pan before it goes into the crockpot adds a deeper, roasted taste.
Keep the lid closed. Every time you lift it, heat escapes and the cooking time grows longer.
Mix and match vegetables. Parsnips, celery, or turnips work well in place of some of the potatoes.
Use a low heat for the best texture. Slow cooking on low gives the most tender, easily shredded beef.
Make the slurry smooth. Stir the cornstarch into cold water until no lumps remain before adding it to the hot liquid.
Store leftovers safely. Purdue Extension offers a guide to storing leftovers safely.
Finish with fresh herbs. A sprinkle of parsley adds color and freshness.
Frequently Asked Questions About Crockpot Pot Roast with Mushrooms
Can I cook crockpot pot roast with mushrooms on high?
Yes. Cook it on high for 4 to 5 hours. Low heat gives the most tender result, but high works when you are short on time.
When should I add the mushrooms?
Add them at the end with the thickener. They finish cooking in the hot gravy and keep their texture.
How do I thicken the gravy in crockpot pot roast with mushrooms?
Stir a cornstarch and water slurry into the hot liquid and let it cook until glossy. Add a little more slurry if you want a thicker gravy.
Can I use a frozen roast?
Thaw the roast in the refrigerator first so it heats through safely in the slow cooker.
Do I need to sear the roast?
No, but searing adds deeper flavor if you have a few extra minutes.
Crockpot Pot Roast with Mushrooms
Equipment
- Slow cooker
- Small bowl
Ingredients
Main Ingredients
- 2 ½ lb chuck roast
- 1 lb potatoes diced
- 3 carrots peeled and sliced
- 1 medium yellow onion diced
- 1 cup low sodium beef stock
- 2 tbsp Worcestershire sauce
- 1 tbsp minced garlic
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp cornstarch mixed with 2 tbsp water
- 8 oz sliced mushrooms
Instructions
Cooking
- Season. Season the roast with the salt and pepper and place it in a 7-quart slow cooker, cutting it in two if it does not fit comfortably.
- Add the vegetables. Arrange the potatoes, carrots, and onion around the roast.
- Pour the broth. Whisk the stock with the Worcestershire sauce, garlic, garlic powder, onion powder, oregano, and thyme and pour it over everything.
- Cook. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the roast pulls apart with a fork.
- Thicken. About 15 minutes before serving, stir in the cornstarch slurry until smooth.
- Add the mushrooms. Stir in the mushrooms and cook 10 to 15 minutes more, until the gravy thickens and the mushrooms soften.
