This Slow Cooker Pot Roast With Onion Mushroom Gravy is probably my favourite slow cooker pot roast of all time! You cook it low and slow all day and come home to a delicious meal that is best served on top of mashed potatoes, which you can also do in the Instant Pot or Slow Cooker.
Making a Pot Roast in the Slow Cooker is so easy!
Slow cooking a pot roast is one of the best ways to cook a pot roast.When you make a slow cooker pot roast you are cooking it low and slow all day, which results in an incredibly tender pot roast.
You put the roast on first thing in the morning and come home to an amazingly tender slow cooker pot roast.
You can customize the sauce ingredients to what your family loves. Making a slow cooker pot roast is perfect for Sunday’s when you want to relax but have a great family dinner at the end of the day.
What cut of Beef do I use for a slow cooker pot roast?
- You want to use a tough cut of beef that takes all day to break down. You want to use a Chuck steak or roast or it’s also commonly called a Blade Roast or a Braising Steak. All of these are tough cuts that have fat marbled throughout them.
- The fat marbling is important. You need that fat to slowly break down over the course of cooking the slow cooker pot roast, making the surrounding meat moist and tender. The fat aids the process of the tough meat fibers breaking down during the long cooking process.
- You do NOT want to use any roasts such as a sirloin. A sirloin roast won’t break down the longer you cook it, it will actually get tougher and tougher the more you cook it! Sirloin is meant to be done in the oven to a medium-rare temp and no more or you have shoe leather.
Which Slow Cooker should I use for this Slow Cooker Pot Roast recipe?
For this recipe, we recommend one of the slow cookers listed below. While this pot roast recipe will certainly work in other styles, these ones afford the right amount of space for just the right amount of food.
Tips and Tricks for Making Perfect Slow Cooker Pot Roast
- Use a great roast to get the best end result. Be choosy and pick a roast that has a lot of good meat and fat marbling between the meat. Don’t choose blade steaks, you want to get a roast if you are cooking it all day.
- Low and Slow. Those two words are the secret to making an amazing slow cooker pot roast. You can’t cook it fast – unless you have a pressure cooker and then you can make an Instant Pot Pot Roast. You get the same result in half the time with the Instant Pot.
- Don’t chintz out on the liquid and the seasonings, you need both for a great result.
- Always make a gravy from the slow cooker drippings. The drippings will make the most flavourful gravy you will ever try!
- Serve this on mashed potatoes for an absolutely lip-smacking, family-pleasing dinner!
The Fast & Slow Team
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Slow Cooker Pot Roast With Onion Mushroom Gravy
- Prep Time
- 5 minutes
- Cook Time
- 8 hours
- Total Time
- 8 hours 5 minutes
- Main Course
- Slow Cooker
- Fast & Slow Cooking
- 1 4 lb chuck or blade roast strings and packaging removed
- 2 tbsp olive oil
- 1 white onion chopped
- 2 stalks of celery chopped
- 1 tbsp minced garlic
- 1 tsp Worcestershire sauce
- 1 330 ml bottle of beer non-alcoholic
- 1 10.75 oz. can of cream of mushroom soup
- 1 9-10 oz. can of mushrooms drained well (see notes for fresh mushrooms)
- 1 package of onion soup mix
- Heat a large skillet with 2 tbsp of olive oil on the bottom. Fry the roast until it is browned on all sides. Place into the bottom of your slow cooker.
- Add in all of the vegetables around the beef roast.
- In a large measuring cup, whisk together the Worcestershire sauce, beer, soup and soup mix until combined. IF you do not want to use beer, use beef broth instead!
- Pour the mushroom mixture all over the roast, coating it completely.
- Place the lid on top of the slow cooker and cook on low for 8-10 hours or until the meat falls apart. The roast is done when you can pull it apart with two forks easily.
- Take 2-3 cups of the sauce and place it in a saucepan. Bring it to a boil and reduce for 5-6 minutes.
- Whisk together 1 tbsp of cornstarch with 1/4 cup water. Whisk into the boiling sauce and cook until it thickens.
- Shred the roast beef and serve with gravy.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.