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–+ servings
A plate of food featuring mashed potatoes, slow cooker pot roast with gravy, and cooked carrots. The meal is served on a white ceramic dish and placed on a blue table surface. A fork and knife rest beside the plate.

Slow Cooker Pot Roast with Mushroom Gravy

This Slow Cooker Pot Roast with Mushroom Gravy is as close to Mom's pot roast as you can get. The roast is seared for a depth of flavor, then added to a slow cooker to simmer in a thick mushroom gravy with tender potatoes. It's perfect for Sunday dinner or busy days when you don't feel like being in the kitchen all day.
Course: Main Course
Cuisine: American
Servings: 8
Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes

Ingredients
 

  • 4 lbs chuck roast
  • 2 tablespoons vegetable oil
  • 4 carrots (peeled and cut into 3 inch strips)
  • 6 new potatoes cut into quarters
  • 2 stalks celery (diced)
  • 1 medium onion (diced)
  • 8 ounces fresh mushrooms (sliced)
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups beef broth
  • 1 cup milk
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons cornstarch

Instructions
 

  • Pat the beef dry and generously season with salt and pepper. Add oil to a skillet over medium-high heat and when hot add the beef, browning on all sides, about 3 minutes per side. Place in the slow cooker. Add the carrots and potatoes around the edges.
  • In the same skillet add butter and when melted add the onions, celery and mushrooms. Cook until the mushrooms have browned, about 5 minutes.. Add flour and cook for a minute. Then slowly add beef broth and milk whisking until thickened. Add Worcestershire sauce, and salt and pepper to taste then pour over the meat and vegetables in the slow cooker.
  • Cover and cook on low for 8 hours until the meat is fork tender. Remove the meat and vegetables to a platter and cover with aluminum foil.
  • Pour the juice from the slow cooker into a skillet over medium-high heat. Add some of the juice to a measuring cup and mix with 3 tablespoons of cornstarch. Once incorporated, slowly add to the saucepan. Whisk until it thickens, about 10 minutes and serve with the pot roast.
Barbara's Notes + Tips
  • You can leave out the potatoes and serve over mashed potatoes or with rice. 
  • If you want a smooth gravy, you can run it through a sieve to remove the vegetables before serving. 

Nutrition

Calories: 594kcal | Carbohydrates: 20g | Protein: 48g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 175mg | Sodium: 518mg | Potassium: 1241mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5356IU | Vitamin C: 12mg | Calcium: 104mg | Iron: 6mg
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