Slow Cooker Onion-Mushroom Pot Roast
2013 – Gluten Free Living
Our family loves Slow Cooker Onion-Mushroom Pot Roast! It’s especially delicious 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. It’s easy to make 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 on the stove and an additional hour to cook the potatoes and carrots. The time for cooking in the oven is about the same. The crockpot takes about 4 hours before adding the carrots and potatoes. Then an additional 2 hours afterwards. The great thing about that recipe is 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. However, using regular all-purpose flour will also work just as well if you don’t have gluten intolerance.
The onions and mushrooms flavor this roast deligtfully. 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 want the best gravy in the world, you’ve got to use Kitchen Bouquet. It makes a huge difference.
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 sure you’ll like this version and especially the ease of making this entree in the slow cooker.
When I initially posted this recipe in November 2013, I had only been using my Canon camera for about six months. My Canon pictures were so shaky that I had to use the iPhone pictures instead. Well iPhone pictures are no comparison to a good camera. They left an orangey tinge on the pictures and they just aren’t the greatest quality. [Especially 5 years ago]. It was only a couple of weeks ago when I realized the pictures for this post weren’t good.
As it happened, my husband had found a great deal at Kroger on pot roasts. They were already discounted in price and then on a “buy one, get one free” deal. So he snatched up six pot roasts! I told our Friday night care group that pot roast is going to be on the menu in the near future! So I remade this recipe (March 2018) making both a gluten free version and a regular version. Everyone loved it. The roast was so tender, easy to chew and certainly hit the spot. I served it with a delicious homemade Dairy Free Garlic Herb Bread. Yum.
I used beef broth to cook the roast in because it makes a much richer, tastier gravy. It also seasons the meat and vegetables wonderfully. Since I’m a “gravy girl” I love adding gravy to meats. My parents were from the midwest growing up. All meat dishes were prepared with gravy so that’s my preferred way to eat meat. Another nice thing about this recipe is that if you have leftovers it’s perfect to turn into stew. I make it adding the leftover gravy and everything. 🙂
For an easy and delicious meal, give Slow Cooker Onion-Mushroom Pot Roast a try. I guarantee you won’t leave the table hungry. 🙂
Slow Cooker Onion-Mushroom Pot Roast is inspired by my Mom’s Roast Beef Dinner. She made it frequently for us when we were 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.
Slow Cooker Onion-Mushroom Pot Roast is terrific for a company dinner. Everyone loves this roast. It’s terrific with Dairy Free Garlic Herb Bread.
Here’s what I did.
I used these ingredients.
Salt and pepper both sides of meat.
Dredge roast in gluten free flour or all-purpose flour.
Braise meat in a couple of tablespoons of avocado oil on both sides to brown the meat. I really like working with avocado oil especially when the oil has to be heated. It’s safer and healthier than using canola or vegetable oils. Yet, it doesn’t have a strong after-taste like olive oil.
Transfer meat to crockpot.
Add beef broth.
Add sliced onions separated into rings and mushrooms. Season generously with 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.
After 4 hours add sliced, halved red potatoes and halved or quartered carrots. Sprinkle generously with salt and pepper. Cook another 2 hours on high until potatoes and carrots are cooked through.
Remove meat to a platter and cut down. Remove potatoes and carrots to separate serving dishes and keep warm. Remove onions and mushrooms and place in another dish and keep warm.
Pour off beef broth from crockpot into a large Dutch oven on the stove. Heat to medium heat.
Combine gluten free flour and water (or use all-purpose flour).
Once the gravy mixture starts boiling, add the flour mixture and slowly stir it into the gravy. I was busy trying to snatch pictures but this is adding the flour paste too fast. You need to add the flour mixture a tablespoon or so at a time and work in with a whisk slowly. Otherwise your gravy will get lumpy.
Add a little Kitchen Bouquet seasoning.
Continue whisking until gravy thickens.
Serve the roast with lots of gravy. 🙂
Here the meat is cut up on a platter. I did kind of a hack job.
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. I served Slow Cooker Onion-Mushroom Pot Roast with Oatmeal Nut Bread and Baked Acorn Squash. The next time I made it, I served it with Dairy Free Garlic Herb Bread. Give me a loaf of homemade bread with any meal and I’m a happy camper. 🙂
This delicious pot roast is succulent and amazing.
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. It’s also delicious with Baked Acorn Squash and homemade Oatmeal Nut Bread. 🙂
The beef broth really seasons the vegetables and meat. Plus, it makes for a much richer gravy. It’s totally delicious.