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Plated pot roast and sides

Pot Roast with Mushroom Gravy (Slow Cooker)

A hearty comfort food for cold nights.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 people
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method

Ingredients
  

For Meat
  • 4 - 7.5 lbs. Chuck Roast
  • Cooking Oil
  • Salt & Pepper (to taste)
  • 1 cup Red Wine
  • 1 cup Beef Broth
For Cream of Mushroom Gravy
  • 12 oz. Shiitake Mushrooms (sliced)
  • 12 oz. Mini Portabella Mushrooms (sliced)
  • 1 small Shallot (minced, can substitute sliced green onions)
  • 1/2 cup Butter
  • 7.5 Tbsp. Flour
  • Salt & Pepper (to taste)
  • 1.5 cups Broth (preferably taken from pot roast)
  • 1.5 cups Milk
  • 2 cubes Chicken Bouillon
  • 1 packet Lipton's Onion Soup Mix

Equipment

  • 1 Slow Cooker
  • 1 Skillet
  • 1 Pot (for gravy, if skillet isn't big enough)

Method
 

Prepping Meat & Slow Cooking
  1. Sprinkle your meat generously with salt and pepper.
  2. Preheat a skillet to a good searing heat (400°F+/204°C+)and sear your meat on all sides to brown it, using tongs or forks to flip it around to get all the sides.
  3. Set meat aside, then add 1 cup of red wine to deglaze and scrape off the fond.
    (Note: If you’re going to start your slow cooker in the morning and then need to leave, you can sear the meat the night before and then refrigerate the meat and the deglazing liquid for the morning.)
  4. Add meat, deglazing liquid, and 1 cup broth to slow cooker.  Set to HIGH for 4 hours, or LOW for 8 hours, and cook until fork tender.
Mushroom Gravy
  1. In the final hour or so, cook the homemade cream of mushroom gravy, or have a can of premade cream of mushroom soup and a packet of onion soup mix ready.
  2. Prep mushrooms by removing stems from shiitakes, then slice the shiitakes and the mini portabellas.
  3. Melt ½ cup butter in a pot or large skillet.
  4. Add minced shallot (or sliced green onions) and sliced mushrooms to butter.  Sauté until veggies start to sweat and brown.
  5. Add 7-½ Tbsp. of flour and stir to coat everything.
  6. Add 1-½ cups broth (or braising liquid from pot roast) and 1-½ cups of milk, then stir.
  7. Add salt & pepper to taste, then a packet of Lipton’s onion soup mix.  Continue cooking to thicken soup.
Finishing Touches
  1. In the final 30 minutes, take meat out of slow cooker and remove the braising liquid (and reserve it for other use if you want to).
  2. Shred/slice the meat, then add it back to the slow cooker with the mushroom soup and a packet of powdered onion soup on the WARM or LOW setting.
  3. Allow to cook for 30 more minutes to allow flavors to meld.
  4. Serve with your choice of sides, such as mashed potatoes and vegetables.