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Slow-Cooker Beef, Mushroom and Potato Pot Roast
Rachel Kim

Slow-Cooker Beef, Mushroom and Potato Pot Roast

Pot roast doesn't need a browning detour when onion soup mix and mushrooms are doing the heavy lifting. Keep the potatoes in big pieces so they survive the long cook; the beef is ready when a fork twists through it without a fight.
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Prep Time 12 minutes
Cook Time 8 hours
Total Time 8 hours 12 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 lbs boneless beef chuck roast
  • 1 1/2 lbs baby gold potatoes halved
  • 12 oz cremini mushrooms halved
  • 1 packet 1 oz dry onion soup mix
  • 1 1/2 cups low-sodium beef broth
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Set the potatoes and mushrooms across the bottom of a 6-quart slow cooker.
  2. Season the chuck roast with the salt and black pepper and set it on the vegetables.
  3. Sprinkle the onion soup mix over the beef and pour the broth around, not over, the roast.
  4. Cover and cook on low for 8 hours, until the beef is about 195°F, fork-tender and the potatoes yield to a knife.
  5. Break the beef into large pieces and stir the cooking liquid before spooning it over each serving.