Slow Cooker Garlic Mushroom Braised Pot Roast
DescriptionThis Slow Cooker Garlic Mushroom Braised Pot Roast is the ultimate comfort food, featuring melt-in-your-mouth chuck roast, earthy mushrooms, aromatic garlic, and a rich homemade gravy. With just a few minutes of prep, your slow cooker does the rest, creating a hearty family dinner that's perfect for busy weeknights, Sunday suppers, or holiday meals.Prep Time20 minutesCook Time8 hoursTotal Time8 hours 20 minutesServings6–8 servingsCuisineAmericanCourseMain CourseIngredients3–4 pounds chuck roast2 tablespoons olive oil2 tablespoons butter16 ounces cremini or button mushrooms, sliced1 medium yellow onion, chopped6 cloves garlic, minced2 cups low-sodium beef broth2 tablespoons Worcestershire sauce2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)1 teaspoon chopped fresh rosemary (or ½ teaspoon dried rosemary)1 teaspoon kosher salt½ teaspoon black pepper2 tablespoons cornstarch (optional)2 tablespoons cold water (optional, for thickening)2 tablespoons chopped fresh parsley, for garnishOptional Add-Ins1 pound baby potatoes3–4 large carrots, cut into chunks2 celery stalks, slicedPearl onions½ cup dry red wine (replace part of the beef broth)InstructionsPat the chuck roast dry with paper towels and season all sides with salt and black pepper.Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until browned, then transfer it to the slow cooker.Reduce the heat to medium and melt the butter in the same skillet. Add the mushrooms and onion, cooking for 6–8 minutes until softened and lightly browned.Stir in the minced garlic and cook for 1 minute until fragrant.Pour in the beef broth and Worcestershire sauce, then add the thyme and rosemary. Scrape up any browned bits from the bottom of the skillet.Pour the mushroom mixture over the roast in the slow cooker.Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender.If you'd like a thicker gravy, remove the roast and whisk together the cornstarch and cold water. Stir the slurry into the cooking liquid and cook on HIGH for 10–15 minutes until thickened.Slice or shred the roast, spoon the mushroom gravy over the top, garnish with fresh parsley, and serve warm.NotesChuck roast produces the most tender and flavorful results.Searing the meat before slow cooking adds deeper flavor.Cremini mushrooms provide a richer taste, but white button mushrooms work well too.Cook on LOW whenever possible for the most tender beef.Store leftovers in the gravy to keep the meat moist.This recipe freezes well for up to 3 months.Serving SuggestionsServe with:Creamy mashed potatoesButtered egg noodlesSteamed white riceRoasted vegetablesGarlic breadFresh green beansStorageRefrigerator: Store in an airtight container for up to 4 days.Freezer: Freeze in freezer-safe containers for up to 3 months.Reheating: Warm gently on the stovetop, in the microwave, or in the slow cooker with a splash of beef broth if needed.Nutrition (Approximate Per Serving)Calories: 480Protein: 42gFat: 28gSaturated Fat: 10gCarbohydrates: 10gFiber: 2gSugar: 3gSodium: 720mgNutrition values are estimates and may vary depending on the specific ingredients and brands used.