Slow Cooker Rosemary and Mushroom Pot Roast

Let the crock pot do all the work for you with this savory, comforting Slow Cooker Rosemary Mushroom Pot Roast.

Slow Cooker Rosemary and Mushroom Pot Roast--10 minutes prep for fall apart roast!

This weekend I made another wedding cake. After my first wedding cake, I swore I would never do it again, so agreeing to this one was really against my better judgment. But when the couple said they wanted a “naked banana bread wedding cake,” I couldn’t resist.

Naked cakes are definitely my style. I’ve always been more of a big picture kind of gal, and I hate to bother with details like perfectly smooth frosting. So a cake that requires very little adornment is my kind of cake. Beauty with as little effort as possible. That’s pretty much my life motto.

Let the crock pot do all the work with this Rosemary Mushroom Pot Roast

I’ll be blogging more about the banana bread cake next week, but today I’m sharing another recipe that fits right into my little work-big reward mantra. When I want a no-stress meal that I know will be a winner, I go back to basics. The slow cooker, a pot roast, and wine. It works every time.

This is comfort food at its finest, the kind of meal you want to come home and snuggle up to after a long day. Swing open the door, step into the warmth of your house, and be greeted by the smell of rosemary and garlic. The beef is fall apart tender after it’s 8 hour long soak, and the mushrooms and onions have sopped up all the rich flavors of the wine and broth.  This meal feels like your favorite blanket–cozy and warm, familiar and yet still supremely satisfying.

It doesn't get any easier than this Slow Cooker Rosemary and Mushroom Pot Roast!

As far as ease, you can’t beat a roast thrown into the crock pot. Take 8 minutes in the morning to give the beef a good browning in a skillet, and then let the gentle heat of the slow cooker take care of the rest. We served this with a side of loaded mashed potatoes. Had I served it with plain potatoes, I may have taken some of the leftover juices and made a gravy, but the meat itself is tender and flavorful enough without it.

If you’re looking for picture perfect, complicated roast you’ve come to the wrong place. But if you want a no-fail, no fuss, rich and satisfying meal, this one is for you. Consider it a “naked roast.” Just give that a few weeks. I’m sure it’ll be trending on Pinterest before you know it.

Slow Cooker Pot Roast with Mushrooms

Slow Cooker Pot Roast with Mushrooms

Yield: 6
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes

Let the crock pot do all the work for you with this savory, comforting Slow Cooker Rosemary Mushroom Pot Roast.


  • 4 lb. Chuck Pot Roast
  • 1 Tablespoon olive oil
  • Kosher salt and pepper
  • 1 cup red wine, divided
  • 1 1/2 cups chicken or beef broth (check labels for GF)
  • 8 ounces sliced mushrooms
  • 1 onion, quartered
  • 2 sprigs rosemary
  • 3 cloves garlic, minced


  1. Heat the olive oil in a large skillet over medium high heat. Season the roast generally on both sides with salt and pepper. Add the roast to the skillet and brown on both sides, about 4 minutes each side, or until some nice browning has developed. Place the roast in the slow cooker.
  2. Add 1/2 cup of the red wine to the skillet (it'll sizzle a lot so be careful!), and use a spatula to scrape up any browned bits from the bottom (that's where the flavor is). Add the red wine mixture to the slow cooker.
  3. Nestle the mushrooms and onions around the roast and top with rosemary and garlic. Pour the broth over all. Add the rest of the wine until the mixture is mostly covered.
  4. Cook on high for 4 hours or low for 8 hours.

Did you make this recipe?

Leave a review, or head over to Instagram and share a photo! Tag your projects with #neighborfoodies!

Recipe by NeighborFood


    1. Oh my!! HA! That is definitely a mistake. We are trying out a nutrition calculator for the first time and there are still some kinks to be worked out obviously! Thank you for bringing this to my attention!

  1. This looks amazing. Do you think it would be good with a pork loin instead of the beef, or not so much? I have pork in the freezer I need to do something with, so let me know!

    1. Hmm…I think a pork loin might be a little weird texture wise. I’m not sure if it would shred or if you would have to slice it. I don’t think it would get the tender/soaked into every crevice of the pot roast. I could be totally wrong though! It certainly wouldn’t taste bad, it just might be very different texture wise.

      1. For anyone curious, it was still good with pork loin! Courtney is right that it would probably be more tender with the beef chuck roast. The pork stayed together and wasn’t melt-in-your-mouth, but was still tasty Next time I will stick with the original recipe, though!

  2. Ermagawd yaaaaassssss! I’m drooling all over myself, Courtney, because this looks fan-freaking-tastic. It’s the perfect autumn/winter meal. I just printed it out and you can be sure I’ll be making it soon. As for the wedding cake – you’re a total boss. I would never have the courage to make one! And I’m with you on not having patience to make icing look perfect. In my case, it’s also a matter of not having the skill. No matter what I do, my cakes never look perfect and you know what? That’s a-ok with me. Taste always trumps looks and in normal, day to day life, ain’t nobody got time to spend hours ‘n hours decorating. I can’t wait to read your banana bread cake post!

  3. Perfect for the upcoming winter months. I am so with you on this whole post – making easy food is something I love! Also, I made my friends wedding cake last year and he asked for it to be shaped like a bloomin drum! I’d never made a cake bigger than my face before then and after 3 days of baking, icing and worry… I won’t again!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.