Mushroom Pot Roast

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Mushroom Pot Roast

We’re having this easy & savory Mushroom Pot Roast recipe with Mashed Potatoes for our Christmas Dinner this year.  Chuck roast is a perfect cut for braised beef dishes.  This dish is easy to make on the stovetop and oven but can be made even easier by throwing it all in a crockpot.  Both methods create a moist and tasty dish, but I prefer the stovetop/oven method when there is more time. What’s the difference? Crockpots take longer but have less initial work, don’t reduce the liquid and concentrate the flavors as well as the stovetop or oven method, and generally don’t sear or brown (I would just skip this step in a crockpot for convenience).

Braising is intimidating at first but becomes an easy routine once you know how to do it.  Braising is basically: sear meat, bring all ingredients to a boil on the stovetop, cover & simmer for ~ 2 1/2 – 3 hours or cover & put in an oven at 325F for ~ 2 1/2 – 3 hours.

  • Author: beckie
  • Prep Time: 15 Minutes
  • Cook Time: 3 Hours 15 Minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 5
  • Category: Main Dish
  • Method: Crockpot / Instapot / Braised
  • Cuisine: International


  • 2 1/2 lb chuck roast
  • 1 1/2 Tbsp vegetable oil
  • 1 large onion, sliced
  • 1 lb cremini or button mushrooms, sliced
  • 8 sprigs thyme
  • 4 cups beef broth
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper


If using a crockpot – throw all ingredients in a 6 qt crockpot, mix, turn on low for 8 hours.

For stovetop and oven:

  • Preheat oven to 325F.
  • Let roast sit at room temperature 30 minutes before cooking.  Pat dry with paper towels and generously salt and pepper.
  • Bring a large oven proof stock pot or dutch oven to medium high heat and add enough vegetable oil to lightly coat the bottom of the pot.  Sear beef on both sides ~4- 6 minutes per side or until deep brown.  Transfer the meat to a plate.
  • If there is a lot of fat left in the pan, remove some.  You need just enough to cook the onions in.
  • Reduce the pot to medium heat and add the onions.  Cook covered, stirring occasionally ~ 3-5 minutes or until onions are beginning to get soft.  Add mushrooms and cook ~ 7-9 minutes or until tender and liquid has evaporated.  Nestle the roast and any juices from the plate in between the mushrooms and onions and add remaining ingredients.  The roast does not need to be covered by liquid but nearly so.
  • Bring to a boil, reduce heat to a simmer, and transfer to the oven.  Cook 1 1/2 hours.  Remove and flip the meat (wear an apron!). Cook an additional 1 – 1 1/2 hours or until meat is fork tender.
  • Remove the meat to a cutting board and tent.  Remove thyme stems.  Skim fat off the top of the liquid with a ladle.  Transfer 2 cups of the sauce to a blender or food processor and puree.  Add puree back to the stockpot and stir.  Slice meat and place on a platter and drizzle the gravy over the top and / or set some gravy aside to pass around the table.


Things In My Kitchen:

  • Ninja Blender – I have a Vitamix but have used this as my clients homes and think it’s a great value for the price.
  • Vitamix Blender – the ultimate but also very spendy.
  • Food Processor – If you don’t want another kitchen gadget, just stick with your food processor.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Pot Roast, Chuck Roast, Beef, Braised, Crockpot, Instant Pot, Comfort Foods, Gluten Free, Dairy Free, Paleo, Whole 30, Keto

Rating: 5

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Mushroom Pot Roast

2 Replies

Sean "Franklin" Ton

Yum Beckie – Yummmm…

We need some Beer Stout recepies for winter…Guiness beef pie type foods…

Rating: 5

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