Crock Pot Pot Roast With Mushrooms Recipes

CONTEST-WINNING MUSHROOM POT ROAST

Steps:

• Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.

MUSHROOM SLOW COOKER ROAST BEEF

Steps:

• Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

CROCK POT PORK ROAST AND MUSHROOMS

Steps:

• Season pork roast liberally on all sides with seasoning salt, chili powder, garlic powder, and onion powder.
• Allow the roast to sit for 15-30 minutes so that seasonings and meat get to know each other better.
• Stir together 1 can of Golden Mushroom soup and cream of mushroom soup and pour into crock pot.
• Place seasoned pork roast into crock pot atop soup mixture.
• Pour second can of golden mushroom soup over pork roast.
• Cover the pork roast with the sliced/halved mushrooms.
• Pour can of beef consommé over mushrooms.
• Season mushrooms to taste with salt and black pepper.
• Cook on low setting for about 8 hours.
• Remove roast from crock pot (it will be very tender).
• Use the juices in the crock pot as gravy for the pork roast and mashed potatoes.
• You can use it just as it is, which is what we do, or adjust it to however you like gravy (e.g. add flour or cornstarch, remove fat, etc).

MUSHROOM POT ROAST - CROCK POT

Steps:

• Sprinkle beef with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown beef all over, adding more oil if necessary. Transfer to slow cooker.
• Discard any fat from pan; add remaining oil. Cook onion, carrots, celery, garlic, marjoram and oregano over medium heat until softened, about 5 minutes. Add mushrooms; cook until tender, about 5 minutes. Scrape into slow cooker.
• Stir in stock, scraping up brown bits; boil for 1 minute and pour into slow cooker. Add tomato paste and Worcestershire sauce; cover and cook on low for 5 to 7 hours or until beef is tender.
• Transfer meat to cutting board; tent with foil and let stand for 15 minutes before thinly slicing across the grain.
• Meanwhile, whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high for about 15 minutes or until thickened. Serve with beef.

EASY ROAST WITH ONION / MUSHROOM GRAVY - CROCK POT

Steps:

• First, place the roast in your crock pot.
• Then, sprinkle the onion soup mix on top of the roast.
• Finally, spread the undiluted soup on top.
• Cook on low.