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Slow Cooker Onion-Mushroom Pot Roast | Can't Stay Out of the Kitchen | this mouthwatering #potroast is so tender & succulent. It's also incredibly easy since it's made in the #crockpot. It's a terrific #holiday or company dinner entree for #Easter or #FathersDay. #beef #carrots #potatoes #glutenfree

Slow Cooker Onion-Mushroom Pot Roast

Teresa Ambra
Slow Cooker Onion-Mushroom Pot Roast is superb comfort food. This savory slow cooker recipe for pot roast includes potatoes, carrots, onions, mushrooms and gravy. It's gluten free and uses NO canned soups. It's also terrific for company or holiday dinners like Easter, Mother's Day or Father's Day. If you want a mouthwatering and irresistible vintage recipe for dinner, this entree will do it!
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Beef Entree, Main Dish
Cuisine American
Servings 6
Calories 815 kcal

Equipment

  • 1 slow cooker
  • 1 stock pot or sauce pan
  • 1 large skillet
  • 1 electric knife or carving knife
  • measuring cups
  • measuring spoons
  • 1 whisk

Ingredients
  

  • 3 lb. beef chuck roast without bone
  • 1 large onion sliced in rings
  • 4 oz. can mushrooms drained
  • 16 oz. beef broth
  • 1 tsp. Salt & pepper to taste
  • 1/2 cup gluten free flour as needed (or use regular all-purpose flour)
  • 3 tbsp. avocado oil
  • 4 drops kitchen bouquet seasoning or more as desired (I used about a half teaspoon)
  • 6 large red potatoes unpeeled and sliced in half lengthwise
  • 6 large carrots peeled, halved and quartered if really large carrots

Instructions
 

  • Sprinkle both sides of roast generously with salt and pepper.
  • Dredge in flour.
  • Brown meat on both sides in oil over medium heat.
  • Place browned meat in slow cooker.
  • Add beef broth, onions and mushrooms.
  • Cook about 3-4 hours on high.
  • Add potatoes and carrots. (Add more if you need more for your family).
  • Continue cooking another hour and a half to two hours until carrots and potatoes are fork tender.
  • Remove carrots, potatoes, onions and mushroom to separate serving bowls. Keep warm.
  • Remove beef roast to platter and slice or chunk down.
  • Pour remaining beef broth mixture from crockpot into a large saucepan.
  • Heat over medium heat until mixture boils.
  • Mix about one-fourth to one-third cup of gluten free flour with about the same amount of water. (Or use regular flour).
  • Whisk to combine.
  • Add flour mixture about a tablespoon at a time to crockpot and keep whisking until all the flour mixture is incorporated.
  • If the gravy is not as thick as you like, repeat adding more flour/water mixture.
  • 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.

Notes

TO SERVE: Place individual portions of beef, potatoes, carrots, onions and mushrooms on serving plates. Pour gravy over top. Enjoy!
 
NOTE: You can also substitute two cans of Golden Mushroom Soup and one soup can filled with water for the beef broth in the recipe. You will not need the flour or Kitchen Bouquet seasoning if you use the canned soup.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 815kcalCarbohydrates: 76gProtein: 54gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 156mgSodium: 903mgPotassium: 2800mgFiber: 10gSugar: 10gVitamin A: 12084IUVitamin C: 38mgCalcium: 117mgIron: 8mg
Keyword beef, carrots, casserole, gluten free, main dish, pot roast, potatoes
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