2013 – Gluten Free Living
Our family loves Slow Cooker Onion-Mushroom Pot Roast, especially with lots of rich gravy, potatoes and carrots. I’ve always added mushrooms and onions, too, when I make it. This was always one of my favorite family dinners growing up since my Mom made this so well.
Slow Cooker Onion-Mushroom Pot Roast is full of wonderful, savory flavors and is easy since it cooks in the crock pot instead of having to watch it on top of the stove. I’ve made this recipe both ways.
It takes about 2 hours on simmer to cook the meat and an additional hour to cook the potatoes and carrots. The oven is about the same. The crockpot only takes slightly longer, but you don’t have to continually check the meat to make sure everything is okay and you don’t have to add more water or whatever.
Years ago I used to make this recipe with a couple of cans of Campbell’s Golden Mushroom Soup. My pot roast was always better with this richer soup rather than plain Cream of Mushroom Soup. As I am trying to make healthier versions of all my favorite recipes, I changed this one up a little bit and went back to my Mom’s version with a few substitutions.
I used beef broth, gluten free flour and Kitchen Bouquet Seasoning to substitute for the Golden Mushroom Soup instead which turned out excellently. It may not be quite as convenient as using the Golden Mushroom Soup but it is certainly healthier and has lower calories with these changes.
The onions and mushrooms flavor this roast so well. The only seasonings I use are plenty of salt and pepper, yet this simple recipe is dynamic in taste. It’s a spin off my Mom’s pot roast dinners from when I was a child growing up. However, Mom usually baked hers in the oven instead of cooking her roast on top of the stove or using the crockpot.
She braised her meat like I do, then put the meat in the oven filled with a cup or two of water not beef broth. She cut up her carrots and potatoes and kept them in salted ice water until ready to put in the roaster about an hour before the meat was done (which I usually do, too). When it came time to make the gravy she used a paste mixture of regular flour and water, added a few drops of Kitchen Bouquet seasoning and salt and pepper if the gravy needed it.
If you’re looking for a slow cooker recipe for roast, love the taste of onions and mushrooms, and want a healthier version without all the canned soups, then consider making this wonderful recipe sometime soon. I’m going to include both recipes, since the recipe for Golden Mushroom Soup Pot Roast tastes just as fantastic as this one. Both are based on my Mom’s pot roast recipe. I’m sure you’ll like either version and especially the ease of making this in the slow cooker.
Slow Cooker Onion-Mushroom Pot Roast is inspired by my Mom’s Roast Beef Dinner that she used to make for us growing up.
We’ve always loved having lots of gravy to pour over our potatoes, carrots, onions and mushrooms. But this time I used gluten free flour and no canned soups to make the sauce.
Here’s a close up of a slab of meat. Doesn’t it look yummy?
Here’s what I did.
Salt and pepper both sides of meat. Dredge in flour. I used gluten free brown rice flour for this recipe.
Braise meat in a couple of tablespoons of canola oil on both sides to brown the meat.
Transfer meat to crockpot. Add beef broth.
Add sliced onions separated into rings.
Add drained, sliced mushrooms. I sprinkled with more salt and pepper. Cook 3-4 hours on high in your crockpot depending on how large your roast is and how fast your slow cooker cooks.
I cut up carrots and sliced them in half lengthwise. I added them to a large bowl of salted, ice water until I was ready to use them. Here I’ve added the carrots and sprinkled them with salt and pepper.
I peeled the potatoes, halved them lengthwise and put them in a large bowl of salted, iced water until I was ready to use them. Here I’ve added the potatoes on top of the carrots. Again, I sprinkled more salt and pepper on top. Cook another 1 1/2 hours on high until fork tender.
I transferred all the veggies and meat to separate bowls or platters, then I poured the beef broth into a medium-sized saucepan. I heated the saucepan over medium to high heat. Once the mixture started boiling I added a mixture of gluten free flour and water and stirred it into the gravy. That large lighter colored circle is the remnants of stirring in the flour mixture.
Then I added a little Kitchen Bouquet seasoning.
Continue whisking until gravy thickens.
Here the meat is cut up on a platter. I did kind of a hack job.
We love a rich savory gravy poured over the meat and vegetables.
Here are the potatoes.
Here are the carrots.
Here are the mushrooms and onions.
To serve: place beef and veggies on your plate and cover with gravy. Yum.
Here’s the recipe.
SLOW COOKER ONION-MUSHROOM POT ROAST
- 2-4 lb. chuck roast (without bone)
- 1 large onion, sliced in rings
- 14-oz. can mushrooms, drained
- 16-oz. beef broth
- Salt & pepper to taste
- Gluten free flour
- 1-2 tbsp. canola oil
- few drops Kitchen Bouquet Seasoning
- 6 large potatoes, peeled and sliced in half lengthwise
- 6-10 carrots, peeled, and sliced in half lengthwise
- Sprinkle roast with salt and pepper.
- Dredge in flour.
- Brown meat on both sides in oil on medium-high heat.
- Place browned meat in slow cooker.
- Add beef broth, onions and mushrooms.
- Cook about 3-4 hours on high.
- Add peeled potatoes and peeled carrots. (Add more if you need more for your family).
- Continue cooking another hour and a half until carrots and potatoes are fork tender.
- Remove carrots, potatoes, onions and mushroom to separate serving bowls.
- Remove beef roast to platter and slice down.
- Pour remaining beef broth mixture from crockpot into a large saucepan.
- Heat over medium to high heat until mixture boils.
- Mix about one-fourth to one-third cup of gluten free flour with about the same amount of water.
- Whisk to combine.
- Add flour mixture to crockpot to thicken for gravy.
- If the gravy is not as thick as you like, repeat measure.
- Add Kitchen Bouquet seasoning and continue whisking until mixture thickens and boils.
- Season with more salt and pepper, if desired.
- Stir to combine and serve.[br]
Slow Cooker Onion-Mushroom Pot Roast is a delicious main dish meal that’s really a one-pot meal. You don’t need anything else to complete it!
Making up a batch of Slow Cooker Onion-Mushroom Pot Roast is how I can enjoy pot roast and gravy without using regular flour or canned soups.
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You may find these items helpful for making this recipe.
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