Slow Cooker Beef Roast with Portabella Mushrooms
Transform your dinner routine with this mouthwatering Slow Cooker Beef Roast with Portabella Mushrooms! This recipe combines a tender, fall-apart beef chuck roast with the earthy richness of portabella mushrooms, caramelized onions, and a flavorful red wine-infused broth. Slowly simmered to perfection over 8 hours, the robust blend of garlic, rosemary, thyme, and tomato paste creates a savory sauce that’s irresistible. A quick cornstarch slurry thickens the sauce to a silky finish, perfect for drizzling over the roast or pairing with comforting sides like mashed potatoes or rice. With minimal prep and a hands-off cook time, this hearty dish is a stress-free way to impress your family or guests with comforting, gourmet flavors. Whether for Sunday dinner or a special occasion, this slow cooker recipe is sure to become a favorite!
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Ingredients
- 3 pounds beef chuck roast
- 8 ounces portabella mushrooms
- 1 large yellow onion
- 4 large garlic cloves
- 2 cups beef broth
- 0.5 cups dry red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
Directions
Step 1
Season the beef chuck roast with salt and black pepper on all sides.
Step 2
Heat the olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides until a golden crust forms, about 2-3 minutes per side. Transfer the roast to the slow cooker.
Step 3
Slice the portabella mushrooms and large onion. Mince the garlic cloves.
Step 4
Add the mushrooms, onion, and garlic to the slow cooker, arranging them around the beef roast.
Step 5
In a medium bowl, whisk together the beef broth, dry red wine, tomato paste, dried thyme, and dried rosemary. Pour the mixture over the beef and vegetables in the slow cooker.
Step 6
Cover the slow cooker with a lid and cook on low for 8 hours or until the beef is tender and easily pulls apart with a fork.
Step 7
Once the beef is done, remove it from the slow cooker and let it rest for 10 minutes before slicing or shredding.
Step 8
To thicken the sauce, combine the cornstarch and water in a small bowl to make a slurry. Stir the slurry into the liquid in the slow cooker and cook on high for 5-10 minutes until the sauce thickens.
Step 9
Serve the beef roast with the mushroom sauce spooned over the top. Pair with mashed potatoes, rice, or your favorite side dish. Enjoy!
Nutrition Facts
| Serving size | (2475.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4027.2 |
| Total Fat 302.5g | 0% |
| Saturated Fat 114.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1020.6mg | 0% |
| Sodium 5021.2mg | 0% |
| Total Carbohydrate 57.0g | 0% |
| Dietary Fiber 8.8g | 0% |
| Total Sugars 15.8g | |
| Protein 260.2g | 0% |
| Vitamin D 15.9IU | 0% |
| Calcium 280.3mg | 0% |
| Iron 40.0mg | 0% |
| Potassium 5583.9mg | 0% |
Source of Calories