This Mushroom Pot Roast Recipe is a tender and savory recipe, which features succulent chuck roast and earthy cremini mushrooms. It’s the ultimate Sunday comfort food, ready in about 3 to 4 hours (depending on cooking method).
Jump to RecipeMushroom Pot Roast Recipe Ingredients
- 4 lbs chuck roast
- 2 tbsp vegetable oil
- ½ tsp salt (plus extra for mushrooms)
- ¼ tsp black pepper
- 1 cup chopped onion
- 2 cups beef broth
- 2 tbsp Gravy Master (or browning sauce)
- 2 tbsp butter
- 1 lb cremini mushrooms, cleaned and halved or quartered
How To Make Mushroom Pot Roast Recipe
- Season and sear: Generously season the chuck roast on all sides with salt and black pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the meat on all sides until a deep, dark brown crust forms. Do not skip this step—it creates the base flavor for the entire dish.
- Build the braising liquid: Add the chopped onion around the roast. Pour in the beef broth and the Gravy Master. The Gravy Master adds a rich dark color and savory depth to the sauce. Scrape the bottom of the pot to release any browned bits (fond).
- Cook it low and slow: Choose your cooking method:
- Instant Pot: Seal the lid and cook on High Pressure for 90 minutes. Natural release for 15 minutes.
- Slow Cooker: Transfer meat and liquid to a slow cooker. Cook on Low for 6 to 8 hours.
- Oven: Cover the Dutch oven tightly with a lid. Bake at 325°F (160°C) for about 30 minutes per pound (roughly 3 to 4 hours), until the meat is fork-tender.
- Sauté the mushrooms: About 15 minutes before the roast is done, melt the butter in a separate skillet over medium-low heat. Add the cremini mushrooms and ½ teaspoon of salt. Sauté gently until the mushrooms are soft and browned. Cooking them separately keeps them from becoming slimy in the pot.
- Combine and rest: When the roast is fall-apart tender, remove it from the heat. Stir the sautéed mushrooms and their buttery juices into the pot with the beef and gravy. Let the roast rest in the liquid for 10 minutes before slicing or shredding.
Recipe Tips
- Why Chuck Roast? Chuck roast comes from the shoulder of the cow. It has a lot of connective tissue and fat that melts down during a long, slow cook, making the meat moist and tender. Leaner cuts like round roast will end up dry.
- What is Gravy Master? It is a seasoning and browning sauce often found near the gravies or spices in the supermarket. If you can’t find it, Kitchen Bouquet or a splash of Worcestershire sauce mixed with a little soy sauce works as a substitute.
- Mushroom Timing: While you can throw the mushrooms in at the start, they will shrink significantly and lose their texture. Sautéing them in butter separately adds a rich flavor layer and keeps them meaty.
- If the meat is tough: If your pot roast is tough, it simply hasn’t cooked long enough. The connective tissue needs time to break down into gelatin. Put it back in the oven or pressure cooker for another 30 minutes.
What To Serve With Mushroom Pot Roast
This dish creates its own rich gravy, so you need sides to soak it up.
- Mashed Potatoes: The classic vehicle for pot roast gravy.
- Egg Noodles: Buttered wide egg noodles are a great alternative.
- Roasted Carrots: Since there are no carrots in the stew, roasted carrots on the side add color.
- Crusty Bread: A baguette or dinner roll to clean the plate.
How To Store Mushroom Pot Roast Recipe
- Refrigerate: Store the meat and gravy together in an airtight container in the refrigerator for up to 3-4 days. The fat may solidify on top; you can skim this off before reheating or stir it back in.
- Reheat: Reheat gently on the stovetop or in a low oven. Microwaving works but can dry out the edges of the beef.
- Freeze: Pot roast freezes beautifully. Store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight.
Mushroom Pot Roast Recipe Nutrition Facts
- Calories: 450
- Total Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 110mg
- Sodium: 600mg
- Total Carbohydrates: 5g
- Dietary Fiber: 1g
- Sugar: 2g
- Protein: 45g
Nutrition information is estimated per serving based on 6-8 servings.
FAQs
Can I add vegetables to the pot?
Yes. If you want a one-pot meal, add large chunks of carrots and potatoes to the pot about halfway through the cooking time (for oven/stovetop) or at the beginning (for slow cooker).
Do I need to slice the mushrooms?
It depends on size. If they are small button mushrooms, leave them whole. If they are large creminis, halve or quarter them so they are bite-sized.
Is Gravy Master gluten-free?
Usually, yes, but check the label. If you need to be strictly gluten-free, ensure your beef broth and browning sauce are certified gluten-free.
Mushroom Pot Roast Recipe
Course: DinnerCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
20
minutesCooking time
3
hoursCalories
450
kcalA melt-in-your-mouth beef chuck roast braised in a rich, dark onion gravy and finished with butter-sautéed cremini mushrooms.
Ingredients
4 lbs chuck roast
2 tbsp oil
1 cup onion, chopped
2 cups beef broth
2 tbsp Gravy Master
2 tbsp butter
1 lb cremini mushrooms
Salt and pepper
Directions
- Season roast with salt/pepper. Sear in oil in a large pot until dark brown.
- Add onion, broth, and Gravy Master.
- Oven: Cover and bake at 325°F for 3-3.5 hours. (Slow Cooker: Low 6-8 hrs / Instant Pot: High 90 mins).
- Melt butter in a skillet; sauté mushrooms with salt until soft.
- Stir mushrooms into the finished roast.
- Rest 10 minutes before serving.
Notes
- Searing: Take your time searing the meat; the color on the meat equals flavor in the gravy.
- Liquid: Don’t worry if the liquid doesn’t cover the roast; the meat will release juices as it cooks.
