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Slow Cooker Mushroom Pot Roast

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Servings 10 -12 servings


  • 4 lb 2 kg Beef Pot Roast (e.g. Cross Rib, Blade or Brisket)
  • Kosher salt and pepper
  • 2 tbsp 30 mL vegetable oil
  • 3 cloves garlic, minced
  • 1 cooking onion, cut into wedges lengthwise
  • 1/4 cup red wine or beef broth
  • 1 can condensed mushroom soup, undiluted
  • 1 cup dried mushrooms, soaked (strain and reserve soaking liquid)
  • 1 cup quartered button mushrooms


  • Pat roast dry; season with salt and pepper. Heat oil in Dutch oven on medium-high heat. Add roast; brown well on all sides, 10 to
  • minutes. Remove roast from pan.
  • Add garlic and onion to pan. Reduce heat to medium; cook until lightly browned, about
  • to 4 minutes (NOTE: add splash of water to prevent scorching if needed). Stir in wine,
  • scraping up any browned bits from bottom of pan. Stir in soup, soaked dried mushrooms and reserved soaking liquid.
  • Transfer roast and any liquid from pan into a slow cooker insert. Cover and cook on LOW for 6 to 8 hours.
  • Remove roast to cutting board; keep warm. Add button mushrooms to sauce; cover and cook on HIGH for 30 minutes or until tender. Carve roast and serve with sauce.