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.
Way back in the archives there’s a recipe called Stove Top Pot Roast with Mushrooms and Sage, and when I stumbled across it recently, it inspired me to create a 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 above and see a variety of options on Amazon.com. The one I used had only 2 carbs in a cube, but check the ingredients if you’re looking for one that’s gluten-free or Paleo.
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?
- 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
- 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 without a problem.
Steps for making this recipe:
(Scroll down for complete printable recipe with nutritional information.)
- 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 You Might Like:
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! It’s also included in Low-Carb and Keto Slow Cooker Recipes with Beef, and that round-up has lots of great ideas for Weekend Food Prep.
- 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, low-glycemic, 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, Paleo, or Whole 30 as well.
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. Or Follow Kalyn’s Kitchen on Pinterest 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 in 2021.