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.
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.
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.
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
- 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
Recipe by NeighborFood
How is this recipe 479,000 calories???
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!
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!
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.
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!
Oh wow!! Must make! My husband loves his pot roast!!!
I think almost all hubbies love pot roast. 🙂
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!
Yeah, I don’t really have the skill or the patience. 🙂 I agree, taste is what really matters and so often wedding cakes taste like crap anyway. Give me an ugly delicious cake over a pretty tasteless one any day!
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!
Oy! A drum?? That sounds difficult. The whole wedding cake thing is just WAY too stressful for me. I prefer more of a “dump a glaze on it” or “cover it in fruit” approach. 🙂
I LOVE this kind of comfort food. The mushrooms look so perfect!