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.
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.
Temperatures and cook times may vary based on appliance type / brand. Always test with a small amount first to ensure nothing is over or undercooked.
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc. Slow Cooker Pot Roast With Onion Mushroom Gravy https://fastandslowcooking.com/beer-mushroom-crockpot-pot-roast/