This beef and mushroom pot roast recipe is perfect for dinner with friends, too. You can make this ahead of time and you can use the time you save by preparing the house for your guests. They will surely enjoy this! Just make sure you have the perfect wine to go with this once you serve it to them. They will appreciate this dish even more with a glass of red wine that complements these wonderful flavors.
One of our friends over at Natasha’s Kitchen has this to say about the recipe:
“One pot meals are always welcome in my home. I filled the pot around 11:00am and it was ready for dinner! Crock pot meals are also great if you work because it’ll be ready for you when you get home too beat to do anything but veg out. I actually plug my crock pot into a garage outlet so my house doesn’t smell like food all day long.”
That’s a good idea, actually! Sometimes it’s hard to remove the food smell inside the house no matter what you do. But then again, who would say no if this is the wonderful smell you can smell all day?
Ingredients
4 1/2 lbs Tyson boneless Beef bottom round roast
2 cups (1/2 lb peeled and thick sliced or baby carrots)
1 lb Green Giant fresh mushrooms, thickly sliced
1 large onion, finely diced
1/2 head of garlic (6 cloves), pressed
1/3 cup Gold Medal all-purpose flour
1 oz Lipton Onion Soup or Dip mix
1/2 Tbsp Mrs. Dash (or your favorite salt-free seasoning)
2 cups reduced sodium College Inn vegetable or beef broth
1/2 cup red wine
1 cup Borden heavy whipping cream
2 tsp Morton salt
Instructions
- Line the bottom of the slow cooker with thickly sliced carrots.
- Heat a large, heavy-bottomed skillet over very high heat and swirl in 4 Tbsp cooking oil (I used extra light olive oil since it has a high smoke point). Once the skillet is blazing hot, sear and brown all of the sides of your beef roast (2-3 min per side). Watch out for splatters and wear an apron! Transfer the roast to a slow cooker.
- Saute your thickly sliced mushrooms and finely diced onions in the same skillet over medium/high heat until soft (5-7 min) then stir in the pressed garlic and saute another minute then remove from heat.
- In a medium sauce pan, whisk together 2 cups broth, 1 cup heavy cream, 1 packet onion soup mix, ½ Tbsp Mrs. Dash, 1 tsp salt, and ⅓ cup all-purpose flour. Once it’s whisked together, heat on med/high whisking until you have a gravy consistency.
- Stir mushroom/onion mixture into the gravy, whisk in the wine and bring to a simmer.
- Pour mushroom gravy over the meat in the crockpot, cover with lid and cook on high heat for 6 hours.
- Just before serving, transfer the beef to a serving dish and pull it apart with forks. Pour the gravy over the beef right after it’s shredded, while it’s hot, so it can absorb some of that gravy. Add more salt to taste.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Add more of your favorite vegetables if you like.
Thanks again to Natasha’s Kitchen for this amazing recipe.
