I’ve been looking for a new pot roast recipe and I think I found it! This was one delicious and it’s made in a slow cooker, which makes it even better. While it’s not a recipe where you just throw it all the slow cooker, the couple of steps before doing that make it all worth it. The beef was tender, the veggies were cooked perfectly and the mushroom onion gravy made the dish. I served it over egg noodles, but it would be the perfect complement to mashed or roasted potatoes or even without a starch.
4.5 lb boneless beef bottom round roast
2 cups peeled and thickly sliced carrots
1 lbs button mushrooms, thickly sliced
1 large onion, finely diced
6 garlic cloves, minced
1/3 cup flour
1 packet dry soup mix
1/2 Tbsp salt-free seasoning (I like Mural of Flavor from Penzeys)
2 cups reduced sodium beef broth
1/2 cup red wine
1 cup heavy whipping cream
2 tsp salt
Place the sliced carrots in the bottom of the slow cooker. In the bottom of a dutch oven or heavy-bottomed skillet, heat 4 tablespoons of cooking oil/olive oil. Sear and brown all sides of the roast and then transfer it to the slow cooker. In the same pot, saute the mushrooms and onions over medium high heat until soft and tender. Add the garlic and saute for another minute. Remove from the heat.
To make the gravy, whisk together broth, heavy cream, onion soup mix, seasoning, salt and flour. Heat over medium-high heat whisking until you have a gravy consistency. Add the sautéed mushrooms and onion and wine to the wine. Bring to a simmer. Pour the mixture over the sear roast and turn your slow cooker to high. Cook for 6 hours.
To serve, remove the roast from the slow cooker and shred it. Add it back into the slow cooker to allow it to absorb all the flavors. Season with additional salt and pepper if needed.
Source: Natasha’s Kitchen