Crockpot Pot Roast with Mushrooms
Chuck roast slow cooked with potatoes, carrots, and onion in a seasoned broth, then finished with mushrooms and a thick gravy.
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.
Notes
Substitutions: Cremini or white mushrooms both work, and soy sauce can replace the Worcestershire sauce.
Tips: Sear the roast first for deeper flavor and keep the lid closed during cooking. Do not reheat leftovers in the slow cooker.
Storage: Refrigerate within two hours for 3 to 4 days and reheat to 165 degrees F.