Pot roast is a favorite Sunday supper. When you combine it with mushrooms, as in the recipe below, it gets even better. This recipe is easy to love, thanks to most of the cooking taking place in the slow cooker. Once you get a nice sear on the pot roast in a skillet, you can simply throw everything in the slow cooker and get on with your day. No need to constantly check the oven or make sure liquid levels are just right. They will be, you can count on it.
Although the method is different, the ingredients are the same as what you use for a pot roast cooked in the oven. It tastes phenomenal, too. The only real difference is you don't have to work as hard to get it all on the table. Once you've tried it, this may be the only way you make pot roast from now on!
Slow Cooker Mushroom Lover's Pot Roast
6
10 minutes
8 hours
8 hours, 10 minutes
1 4-pound chuck roast
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 cup red wine
2 cups beef broth
1 cup mushrooms, cleaned and halved
1 onion, quartered
2 sprigs rosemary
2 sprigs thyme
3 cloves garlic, peeled and smashed
Pat the pot roast dry with paper towels. Generously season it with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add the roast and sear it on all sides for about 4 minutes per side, until a nice crust develops. When all sides have been browned, place the roast into a 6-quart slow cooker.
With the skillet still over medium-high heat, add the red wine. Scrape up the browned bits from the bottom of the pan and pour the contents over the roast.
Add the beef broth to the contents in the slow cooker. Nestle the mushrooms, onions, rosemary, thyme and garlic around the roast.
Place the lid on the slow cooker and cook on low for 8 hours or on high for 4 hours.