Slow Cooker Pot Roast with Cream of Mushroom Sauce is a hearty, comforting dish perfect for any day of the week. The roast is tender and flavorful, slow-cooked to perfection in a creamy mushroom sauce.
This recipe is easy to prepare, requiring only a few simple steps, and the result is a mouthwatering meal that will satisfy the whole family. Whether serving it for a weeknight dinner or a special occasion, this pot roast will surely impress.
Chuck Roast (3.5 to 4 pounds): This is the main ingredient in this recipe. It’s a tender and flavorful cut of beef that becomes incredibly tender when slow-cooked.
Flour (2 tablespoons): This is used to coat the roast before searing. It helps to create a nice crust on the roast and thickens the sauce.
Salt (1/2 teaspoon): This enhances the flavor of the other ingredients.
Black Pepper (1/2 teaspoon): Adds a bit of heat and depth of flavor.
Garlic Powder (1/2 teaspoon): This gives the roast a subtle garlic flavor.
Avocado or Olive Oil (1 tablespoon): This is used for searing the roast. It adds a nice flavor and helps to create a crust on the roast.
Mushrooms (1/2 pound): These add a rich, earthy flavor to the sauce.
Onion (1 medium): This adds a sweet, savory flavor to the sauce.
Butter (2 tablespoons): This is used to sauté the onion and mushrooms and also to make the roux for the sauce.
Garlic (2 cloves): This adds a pungent, savory flavor to the sauce.
Beef Broth (1 1/2 cups): This adds a rich, meaty flavor to the sauce.
Milk (1 1/2 cup): This helps to create a creamy, smooth sauce.
Beef Consommé or Beef Broth (10 ounces or one can): This is added to the slow cooker to add more flavor to the roast.
Worcestershire Sauce (1 tablespoon): This adds a tangy, savory flavor to the roast and sauce.
Cornstarch (2 tablespoons): This is used to thicken the sauce before serving.
Making The Slow Cooker Pot Roast With Cream Of Mushroom Sauce
Trim the Roast: Begin by trimming up a three-and-a-half to four-pound chuck roast, removing any hard fat and gristle. This will ensure that your roast is lean and tender.
Prepare the Flour Mixture: Mix up two tablespoons of flour, half a teaspoon of salt, half a teaspoon of black pepper, and half a teaspoon of garlic powder. This mixture will coat the roast, adding flavor and helping to create a nice crust when searing.
Coat and Sear the Roast: Sprinkle the flour mixture over the roast, patting it in. Flip the roast and repeat this process. Save about a tablespoon of this mixture for later. Heat a large skillet over medium-high heat, adding a tablespoon of avocado or olive oil. Once the oil is hot, add the roast and sear the beef, cooking for about 4-5 minutes on each side until it’s crusty and brown. Searing the roast helps to lock in the juices and creates a delicious crust.
Transfer to Slow Cooker: Place the beef into the bottom of the crock pot once the beef is seared.
Prepare the Vegetables: Slice about a half pound of mushrooms and one medium-sized onion. These vegetables will add flavor and texture to the sauce.
Make the Sauce: Begin by heating the pan used for searing, and add one tablespoon of butter. Add the onion and cook for about 2 minutes as it melts, scraping the bottom of the pan to bring up all the crusty bits left over from searing the beef.
Add two garlic cloves and stir, cooking for about 30 seconds, then add the mushrooms. Continue to sauté this mixture until the mushrooms are golden brown. Add the second tablespoon of butter, the leftover flour from earlier, and two more tablespoons.
Stir to incorporate, and cook this for about 2 minutes, creating a roux for the base of the sauce. Slowly add 1 1/2 cup of beef broth, stirring the roux mixture so it begins to form a thick base. Then slowly pour in 1 1/2 cups of milk, stirring to incorporate. Let this cook for about 2 minutes.
Add to Slow Cooker: Pour 10 ounces or one can of beef consommé or broth into the slow cooker. Add one tablespoon of Worcestershire sauce, and pour the cream of mushroom sauce over the roast.
Cook: Cover and cook on low for 6-8 hours until the meat is melted in your mouth and tender.
Make the Gravy: Make an easy mushroom sauce with brown gravy if desired. Use a fat separator to remove excess fat, then pour the gravy into a medium saucepan. Bring this to a boil. Mix two tablespoons of cornstarch with cold water and pour it into the gravy. Stir and cook this mixture until the sauce thickens.
Serve this pot roast with your choice of sides, such as potatoes, and smother with the rich mushroom gravy. Enjoy your delicious and hearty meal!
Tips and Variations:
- Choosing the Roast: Chuck roast is the best cut for this recipe due to its marbling of fat, which helps to keep the meat moist during slow cooking. However, you can also use a rump roast or a brisket if preferred.
- Searing the Meat: Don’t skip the step of searing the meat. This helps seal the juices and gives the roast a nice brown crust.
- Vegetable Variations: Feel free to add other vegetables like carrots or celery into the slow cooker along with the roast for added flavor and a complete meal.
- Herbs and Spices: You can add different herbs and spices to the flour mixture for a different flavor profile. Rosemary, thyme, or some smoked paprika would all be delicious.
- Gluten-Free Option: If you need to make this recipe gluten-free, you can substitute the flour with cornstarch or a gluten-free flour blend. Make sure also to use a gluten-free Worcestershire sauce.
- Dairy-Free Option: For a dairy-free version, replace the milk with a non-dairy milk like almond or coconut milk, and use a dairy-free butter substitute.
- Making Ahead: This pot roast can be prepared and reheated when ready to serve. It’s a great meal prep option or when you’re expecting guests.
- Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can freeze the leftover roast and sauce for up to 3 months.
- Serving Suggestions: This pot roast is delicious and served over mashed potatoes, egg noodles, or rice to soak up the creamy mushroom sauce. You can also serve it with steamed vegetables or a fresh salad.
Slow Cooker Pot Roast With Cream Of Mushroom Sauce
WATCH HOW TO MAKE IT
- 3.5 to 4 pounds Chuck Roast
- 2 tablespoons Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 1 tablespoon Avocado or Olive Oil
- 1/2 pound Mushrooms
- 1 Medium Onion
- 2 tablespoons Butter
- 2 cloves Garlic
- 1 1/2 cup Beef Broth
- 1 1/2 cup Milk
- 10 ounces or 1 can Beef Consommé or Beef Broth
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons Cornstarch
- Remove any hard fat and gristle from the chuck roast.
- Mix flour, salt, black pepper, and garlic powder. Sprinkle it over the roast, pat it in, flip and repeat.
- Sear the beef in a heated skillet with oil for about 4-5 minutes on each side until brown. Transfer to the slow cooker.
- Slice mushrooms and chop one onion.
- Sauté onion, garlic, and mushrooms in butter. Add the leftover flour to make a roux. Slowly add beef broth and milk, stirring to form a thick base.
- Pour beef consommé, Worcestershire sauce, and the cream of mushroom sauce over the roast in the slow cooker.
- Cover and cook on low for 6-8 hours until the meat is tender.
- If desired, separate the fat from the sauce, bring it to a boil, mix cornstarch with cold water and pour it into the gravy, stirring to thicken.
- Serve the pot roast with your choice of sides and the rich mushroom gravy. Enjoy!
Nutrition Information:Serving Size: per serving
Amount Per Serving: Calories: 400 kcalTotal Fat: 25gCarbohydrates: 15gProtein: 35g