Slow Cooker Mushroom Lover’s Pot Roast (Video)
Slow Cooker Mushroom Lover’s Pot Roast will be a hit with everyone who likes mushrooms, and this tasty low-carb pot roast can be gluten-free.
PIN the Mushroom Lover’s Pot Roast to make it later!
An old favorite stovetop pot roast recipe with mushrooms is what inspired me to create this slow cooker pot roast smothered with mushrooms. The other inspiration for this Slow Cooker Mushroom Lover’s Pot Roast was a new brand of mushroom bouillon cubes that I just had to try in a recipe!
If you don’t have mushroom bouillon cubes or concentrate (affiliate link) I hope you’ll get some before you make this, because that’s what makes the pot roast so flavorful! There are lots of good brands, and if your store doesn’t carry them you can follow the link and see a variety of options on Amazon. The one I used had only 2 carbs in a cube, and using mushroom bouillon added so much flavor.
I served this to my niece Kara‘s family, which has mostly mushroom haters, but everyone liked the pot roast and Kara and I enjoyed the mushrooms. Even the seven year old who isn’t a big meat eater ate some of this.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- mushroom stock cubes (affiliate link) or mushroom stock base
- chuck roast
- Szeged Steak Rub (affiliate link), or other steak rub of your choice
- Onion Powder (affiliate link)
- Kosher Salt (affiliate link)
- fresh ground black pepper
- Olive Oil (affiliate link)
- Cremini mushrooms, or other mushrooms of your choice
What are Cremini Mushrooms?
Cremini Mushrooms are a type of brown mushroom that are sometimes called Baby Bellas or Baby Portobellas. They have a pleasant earthy flavor, but regular white mushrooms will also be fine in this recipe if that’s what you have.
What size show cooker did I use?
I used a 6 Quart Crock-Pot Large Oval Slow Cooker (affiliate link) for this recipe, but it could have been a bit smaller.
Want more ideas for beef in the slow cooker?
This recipe is included in a round-up of Keto Slow Cooker Recipes with Beef, and that round-up has lots of great ideas!
Steps for making Slow Cooker Mushroom Lover’s Pot Roast:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Dissolve 2 mushroom stock cubes (affiliate link) or 2 T of mushroom stock concentrate in 1/2 cup of water.
- Trim the chuck roast well and rub with Steak Rub (affiliate link); then heat the olive oil and brown the meat well on all sides.
- Put the meat into the slow cooker, then add the mushroom broth to the frying pan and cook for a minute, scraping off any browned bits from the bottom of the pan.
- Pour that liquid over the meat and cook on HIGH for 3 hours.
- Then wash the mushrooms and cut into thick slices.
- Put mushrooms over the meat in the slow cooker and cook 45-60 minutes more, or until the meat feels very tender when you pierce it with a fork.
- Remove mushrooms and meat to the cutting board and strain the au jus. Taste to see if you want to reduce it to concentrate the flavor.
- Slice the meat and serve smothered with mushrooms, with mushroom au jus to serve over the meat at the table.
- You could thicken the liquid and make gravy if you prefer, but it’s also great without thickening.
More Slow Cooker Beef:
- Low-Carb and Keto Slow Cooker Recipes with Beef
- Green Chile Shredded Beef Cabbage Bowl
- Leftover Roast Beef Stew
- Slow Cooker Corned Beef
- Slow Cooker Southwestern Pot Roast
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Slow Cooker Mushroom Lover’s Pot Roast
People who like mushrooms will love this Slow Cooker Mushroom Lover’s Pot Roast for an amazing low-carb dinner.
- 2 mushroom stock cubes or 2 T mushroom stock base + 1/2 cup water (see notes)
- 3 1/2 lb. chuck roast (before trimming), fat trimmed (cut apart as needed to cut out the fat)
- 2 T steak rub for rubbing the meat before browning (more or less to taste)
- 1 tsp. onion powder for rubbing the meat before browning
- 3/4 tsp. kosher salt for rubbing the meat before browning (Use less if your steak rub has salt.)
- 1/2 tsp. fresh ground pepper for rubbing the meat before browning
- 1 T olive oil
- 1 1/2 lbs. Cremini mushrooms (or less, to taste)
- Put the mushroom cubes or stock base into a glass measuring cup with 1/2 cup of water and microwave until the mushroom base has dissolved into the water, about a minute. Stir to combine.
- Trim the roast, removing most of the fat even if you have to cut the roast into sections to get the fat off. (If you like the flavor of beef fat you can trim less vigorously; I prefer it to be well trimmed.)
- Mix the steak rub, onion powder, salt, and black pepper. Rub all sides of the meat generously with the spice mixture.
- Heat the oil in a non-stick or cast-iron frying pan and brown the meat well on all sides. This will take about 5-7 minutes; don’t rush the browning step. When the meat is nicely browned, put it into the slow cooker.
- Pour the mushroom stock mixture into the frying pan and cook on high for 1-2 minutes, scraping with the turner to remove any browned bits from the bottom of the pan. Pour the liquid over the meat in the slow cooker.
- Cook on HIGH for 3 hours.
- Wash mushrooms and cut into thick slices. Put mushrooms over the meat in the slow cooker and cook 45-60 minutes more, or until mushrooms are cooked and the meat feels tender when you pierce it with a fork.
- Scoop out the meat and mushrooms with a slotted spoon; put the mushrooms in a bowl and the meat on a cutting board.
- Strain the juice and taste to see if you want to simmer it to reduce and intensify the flavor. (Mine was very flavorful without doing that. You might want to use the slow cooker to keep the meat and mushrooms warm if you’re reducing the au jus or making gravy.)
- Slice the meat, arrange on a platter, and serve with mushrooms and mushroom au jus.
- If you don’t care about low-carb you can thicken the au jus with some cornstarch and make gravy.
I used the 6 Quart Ninja Cooker (affiliate link) for this recipe, but any smaller slow cooker that will hold the roast and mushrooms will work. There are a lot of good brands of mushroom bouillon cubes or concentrate (affiliate link); check the label if you need gluten-free or Paleo. There are a lot of good brands of steak rub, but I love Szeged Steak Rub (affiliate link).
This recipe created by Kalyn with inspiration from Stove Top Pot Roast with Mushrooms and Sage.
Amount Per Serving: Calories: 664Total Fat: 40gSaturated Fat: 16gUnsaturated Fat: 21gCholesterol: 222mgSodium: 502mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 69g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This pot roast with mushrooms is low-carb, Keto, and approved for all phases of the original South Beach Diet. If you use approved mushroom cubes or base the recipe can easily be gluten-free.
Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2017. It was last updated with more information in 2023.
33 Comments on “Slow Cooker Mushroom Lover’s Pot Roast (Video)”
Made this tonight – it was delicious! I couldn’t find mushroom boullion so I used vegetable boullion. Added some onions as well – very tasty! Will keep this recipe!
So glad you enjoyed it! Good idea to use vegetable bouillon!
How would I convert this recipe to the Instant Pot? I don’t have a slow cooker.
I wish I could help. But I don’t feel like I could just make up directions for the Instant Pot without testing it.
I made this recipe and it was absolutely delicious– my favorite pot roast preparation yet! The mushroom bullion was definitely worth trying– adds such a nice savory flavor.
The meat was rather tough though, and I’m wondering if perhaps it needed MORE cook time instead of less? I’ve always heard that it’s very hard to over cook pot roast and a rough texture means it needs more time. When I’ve made pot roast in the slow cooker using other recipes, I always cooked it on high for more like 5-6 hours. Please let me know what you think. (It could also be my slow cooker running less hot as well. But I’m curious if you agree that more time, rather than less time, could help a rough roast.)
One more question: If I wanted to make a larger roast (4-4.5 lbs) should I use more of the mushroom buillon/ water mixture or keep it the same?
Glad you enjoyed it! I haven’t ever cooked pot roast in the slow cooker as long as 5-6 hours on high. But I think a bit longer wouldn’t hurt. Or if you have time, cook all day on low.
To make a larger pot roast I’d use a bit more of the cooking liquids, but not too much more (maybe 25%)
Hi Kalyn, So I tried it cooked for a longer time with slightly more liquid (for the slightly larger roast) and it was perfect! The texture was pull-apart tender. My roast was 4.25 lbs and I actually cooked it on high for 6.5 hours total (with the mushroom going in at the last hour, per your instructions). At least with my slow cooker, a longer time yields much more tender meat. Maybe mine doesn’t run as hot as it should.
Anyway, thanks for the amazing recipe– I served this to a friend who loves mushrooms for a special holiday meal and she loved it! This one is a keeper for sure!
So glad to hear that was successful! Maybe I need to make it again and test the timing. (So many recipes; so little time.)
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Made it today, my parents were visiting and it was my mother’s birthday, I wanted to make something special. It was absolutely delicious and my parents loved it! The meat was a little overcooked (I used a French inside round roast), so I think maybe 2.5 instead of 3 hours would have been enough for the first cook time. I also couldn’t find mushroom stock so I used vegetable stock instead of the stock and water, but added a few mushrooms in the pan before browning the meat.
Glad you enjoyed it. The chuck roast I used is not as lean as round roast, which is probably why it can stand up to a bit longer cooking time.
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Can I cook the on low for 8 hours and then put the mushrooms in when I get home from work?
Yes, I think that will work as long as you have a slow cooker that really does cook on low. (Some of the newer ones seem too hot.)
2 Tablespoons of boullion concentrate seems to be a lot for 1/2 cup of water – or for the recipe for that matter. Do you mean 2 teaspoons?
Thanks for your great site!
No, it is definitely meant to say 2 tablespoons. Both the meat and the mushrooms will release liquid when they’re cooked in the slow cooker, so you want the broth you start out with to be strong. Glad you’re enjoying the recipes!
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I’d love to make this in an instant pot.. has anyone tried it yet? I’ve made this a few times now and it’s a fam favorite!
So glad you have enjoyed it! I’m guessing you could make it in the Instant Pot but I haven’t done it so I wouldn’t be able to tell you exactly how to adapt the recipe. I would search for a recipe for Instant Pot Pot Roast in google and see how they do it!
Hello, my favorite low-carb menu resource! 🙂 I’m curious as to your thoughts on using a beef broth/stock instead of mushroom. I’m sure both are delicious (and will be making this today, but with the beef since I forgot to pick up mushroom stock), but I’m curious if there’s a huge difference in mushroom flavor or if the flavors meld better with the mushroom, etc. Thanks so much!! 🙂
So glad you’re enjoying the recipes. I do love the mushroom stock cubes, but I’m sure it will still be delicious with beef stock, no worries!
I use mushroom better than bouillon and it’s amazing. I’ve made with the beef one and it tastes good – but mushroom flavor is amazing!
Thank you for making us mushroom lovers so happy. I have a question though; why do you trim all the fat off of the roast? Isn’t that a “good” fat? I am still fairly new at LCHF and Keto.
You can trim the fat or not, your choice. But I am not a big fan of beef fat. My site has recipes for many types of eating plans, so for Keto leaving the fat on might be preferred.
Of course, that makes total sense. Sorry. .
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I’m not able to provide nutritional information for the recipes for several reason, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I can do at this time. Thanks for understanding.
Mine ended up being a bit on the salty side and a little bit tough too. I made it in the Instant Pot on slow cooker, so I added some wine and then cooked it on manual for another 7 minutes. I haven't tasted it since making the changes, but I'll let you know. 😉
Interesting; some mushroom bouillon might be saltier than others. I haven't used the Instant Pot slow cooker setting (and truthfully I haven't heard good things about it) so I don't know how that would have changed the results. Hope it will turn out to be okay!
I usually avoid bouillon because of the salt content, but I haven't tried these cubes yet. I might soak some dried porcini mushrooms, use the broth in this recipe, and chop up the soaked mushrooms to add to the sauce, too. I love mushrooms!
Lydia I'm not home so I can't check the sodium, but I don't think these bouillon cubes from Italy are especially salty.