Pot Roast with Mushrooms

There’s nothing that’s more comforting than a plate of potatoes and brothy pot roast with mushrooms. I know pot roast for dinner sounds elegant, but this recipe is so simple to throw together. The trick is to use a slow cooker!

This slow-cooker pot roast with mushrooms takes 25 minutes to prep, then cooks on low all day, leaving your house smelling divine when you walk through the door. Served with creamy mashed potatoes, it’s the perfect meal to end the day.

Ingredients for Pot Roast with Mushrooms

• Boneless beef chuck roast: Buy a roast that’s about 3 to 4 pounds.
• Canola oil: Use canola or another high-smoke point oil to brown the meat.
• Shiitake mushrooms: Because a good roast is always better with mushrooms, use umami-rich shiitakes for extra flavor.
• Beef broth: We prefer to use a reduced-sodium broth to tamper down the amount of salt in this dish.
• Dry red wine: You could also sub more beef broth if you prefer not to use wine.
• Tomato sauce: A single 8-ounce can of tomato sauce is all you need.
• Parsnips: Chopped and peeled parsnips add an earthy flavor to this recipe.
• Celery, carrots and onions: The mirepoix ingredients bring classic pot roast flavor.
• Bay leaves and thyme: Herbs add flavor that contrasts nicely with the fatty meat.
• Chili powder: The spice mix adds a surprise flavor—don’t skip it.
• Cornstarch: Use cornstarch to make homemade gravy to serve with your pot roast.

Directions

Step 1: Brown the roast

Sprinkle the roast with salt and pepper. In a Dutch oven, brown the roast in oil on all sides.

Step 2: Slow-cook on low

Transfer the roast to a 6-quart slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for six to eight hours or until meat is tender.

Step 3: Make the gravy

Remove the meat and vegetables to a serving platter and keep warm. Discard the bay leaves. Skim the fat from the cooking juices and transfer the juices to a small saucepan. Bring the liquid to a boil, then combine the cornstarch and water until smooth, gradually stirring them into the pan. Bring to a boil and cook and stir for two minutes or until thickened.

Serve pot roast with mashed potatoes, meat and vegetables.

Jonathan Melendez for Taste of Home

Recipe Variations

• Use different herbs: If you don’t have parsley on hand, rosemary works, too.
• Use potatoes instead of parsnips: For something even more hearty, replace the parsnips with big chunks of potato. This could also work well as an alternative to serving with mashed potatoes.
• Serve with rice or polenta: Again, if you’re not a fan of mashed potatoes, this pot roast with mushrooms goes well with dreamy polenta or creamy Parmesan rice.

How to Store Pot Roast with Mushrooms

Pot roast will stay good in an airtight container in the fridge for up to four days. To keep it moist and juicy, be sure to store the meat with its juices.

Can you make pot roast ahead of time?

Yes! Pot roast is a great meal to have on hand throughout the week. To reheat it, simply place the pot roast with the liquids in a saucepan or skillet and heat for 10 minutes on medium-low heat.

Pot Roast with Mushrooms Tips

Jonathan Melendez for Taste of Home

Should vegetables go on the top or bottom of the slow cooker?

The top! You want to avoid the vegetables getting too mushy, so put them on top of the meat instead of placing them on the bottom before the meat goes in.

Should pot roast be submerged in liquid?

While the liquid does help to soften the roast and give it that melt-in-your-mouth consistency, there’s no reason to fully submerge the roast. The liquid that’s in the crock of the slow cooker will be enough.

Does pot roast get more tender the longer you cook it?

Yes! Pot roast does get tender the longer you cook it in the liquid, so if it feels tough, give it time. The collagen and fat will break down and create a softer piece of meat.