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–+ servings

Slow Cooker Pot Roast with Mushrooms

Let the crock pot do all the work for you with this savory, comforting Slow Cooker Rosemary Mushroom Pot Roast.
4.7 from 6 votes
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Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6
Calories: 620kcal

Ingredients
 

  • 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)

Instructions

  • 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.
  • 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.
  • 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.
  • Cook on high for 4 hours or low for 8 hours.

Notes

  • Always brown the meat first. I know it's an extra step and extra dish, but you can't deny the extra flavor.
Course Main Dish
Cuisine American
Keyword crock pot roast with mushroom, pot roast with mushrooms, slow cooker pot roast

Nutrition

Calories: 620kcal | Carbohydrates: 5g | Protein: 60g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 210mg | Sodium: 467mg | Potassium: 1219mg | Fiber: 1g | Sugar: 2g | Vitamin A: 43IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 7mg
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