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Contest-Winning Mushroom Pot Roast

Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed potatoes to enjoy every last drop of the rich, beefy gravy. —Angie Stewart, Topeka, Kansas
  • Total Time
    Prep: 25 min. Cook: 6 hours
  • Makes
    10 servings


  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1-1/2 pounds sliced fresh shiitake mushrooms
  • 2-1/2 cups thinly sliced onions
  • 1-1/2 cups reduced-sodium beef broth
  • 1-1/2 cups dry red wine or additional reduced-sodium beef broth
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup chopped peeled parsnips
  • 3/4 cup chopped celery
  • 3/4 cup chopped carrots
  • 8 garlic cloves, minced
  • 2 bay leaves
  • 1-1/2 teaspoons dried thyme
  • 1 teaspoon chili powder
  • 1/4 cup cornstarch
  • 1/4 cup water
  • Mashed potatoes


  • Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. 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 6-8 hours or until meat is tender.
  • Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.
Nutrition Facts
4 ounces cooked beef with 2/3 cup vegetables and 1/2 cup gravy: 310 calories, 14g fat (5g saturated fat), 89mg cholesterol, 363mg sodium, 14g carbohydrate (4g sugars, 3g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1-1/2 fat.

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Average Rating:
  • Judie
    Jul 12, 2019

    Well, it is in the slow cooker now. I can't wait. I hardly ever measure anything, but go by eye and personal preference. First I put all the liquid ingredients in the cooker first. Used red pepper flakes instead of pepper, used a 6 oz can of tomato paste because its all I had, didn't use parsnips or celery because I didn't have any. Used chicken broth instead of beef, again because its all I had. Otherwise all ingredients are the same. Mixed everything in the cooker except for the meat and mushrooms and put it on high for 30 minutes to maybe cook off the wine fumes. THen I plan to add the meat and at the last hour add the mushrooms. Oh I did add a splash of Worcestershire sauce to the ingredients as well. As I don't have cornstarch, I will mix flour with water in a jar to combine and add to the liquid at the end for some savory gravy. Will update when done!.

  • Stephanie
    Apr 12, 2019

    This is an EXCELLENT recipe. I noticed other reviewers recommending to cut back on the amount of suggested liquids, and I would NOT recommend this (unless you really don't care to make the gravy to go along with it at the end) This is my new favorite pot roast recipe, hands down. I did add 1 1/2 tsp of marjoram to the recipe (it's a favorite to add these kinds of dishes for me) and it turned out great! :)

  • zolliet
    Feb 27, 2019

    I read thru the reviews before making and though I followed the recipe (for the most part) I did tweak slightly. I didn't measure the veggies other than buying mushrooms by the pound (and I did splurge for the shiitake - good call!). I cut the celerey (my husband won't eat it), for the onions I used 2 whole medium-large onions. Parsnips I used 2 small-medium sized ones. Carrots I used a whole pound, peeled and chopped. And then I had a 15oz. can of Tomato sauce and used about 3/4 quarters of it. So more than recipe called for but still yummy! And then due to timing, I did not make the gravy. Will try to make that next time.

  • Alicia
    Jan 3, 2019

    I skipped the parsnips but the recipe had excellent flavor.

  • hammackt
    Jan 29, 2015

    I MIGHT try this again but I would change several things...cut back on the amount of broth (way too much liquid) and would use baby carrots and quartered red potatoes (I couldn't even find the chopped veggies in all the liquid!!!) and probably leave out the parsnips (didn't notice their flavors at all) Was not that impressed but am curious to try again with those changes.

  • Vicky_B
    Nov 1, 2014

    Excellent receipt. Today I made it for dinner, but using my Redmond multicooker. It came out yummy, and it takes for me just an hour and half to make it, plus 10 min. to prepare ingredients. Multicooker is such a useful device. 

  • bjh173rd
    Oct 31, 2014

    This pot roast recipe is excellent. Because of what another reviewer wrote about too much liquid, I reduced the red wine to 1 cup. There was more than enough juice to make gravy. I also used a combination of dried shiitake mushrooms and portabellas. I used quartered carrots instead of chopping them and omitted the celery. I noticed the flavor of the sauce permeated the carrots so you don't taste the carrot flavor. My husband doesn't care for parsnips so I didn't use them, either. I cooked it on low in my slow cooker for 7.5 hours and it made the house smell wonderful. The roast itself was tender and flavorful. I will make this again.

  • scottishsnowflake
    Aug 20, 2013

    No comment left

  • heigey
    Jan 17, 2013

    No comment left

  • emp1
    Sep 25, 2012

    This is a great recipe that I'm planning on doing again. The meat was tender and the taste was great! The only thing that I would try next time is to season the meat the night before with some Adobo OR a "sofrito" rub (peppers,onions,garlic,cilantro and salt).