Slow Cooker Mushroom Pot Roast

Slow Cooker Mushroom Pot Roast

A mushroom crusted beef pot roast that is melt in your mouth tender and smothered in a tasty gravy! Homemade comfort food at it’s best, made super easily in a slowcooker!

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ingredients

• 1 ounce dried mushrooms, ground into a coarse powder
• 2 tablespoons dijon mustard
• 2 tablespoons white miso paste
• 2 tablespoons cheese, grated
• 4 cloves garlic, minced or grated
• 1 teaspoon thyme, chopped
• 1 tablespoon Worcestershire sauce
• 2 teaspoons black pepper, coarsely ground
• 1 (4 pound) beef roast (such as chuck, eye of round, etc.)
• 2 pounds mushrooms, sliced or quartered
• 1 onions, sliced
• 1 pound carrots, cut into bite sized pieces (optional)
• 1 pound potatoes, cut into bite sized pieces (optional)
• 1/2 cup beef broth
• 2 tablespoons cornstarch + 2 tablespoons water

directions

1. Mix the dried mushroom powder, mustard, miso, parmesan, garlic, thyme, and Worcestershire sauce and rub all over the roast.
2. Sprinkle the mushrooms, onions, carrots and potatoes over the bottom of the slow cooker, pour in the broth, top with the beef, cover and cook on low for 8-10 hours or on high for 3-5 hours. (The beef will be falling apart tender when done!)
3. Remove the mushrooms, carrots, potatoes and beef and slice or shred the beef.
4. Add mixture of the cornstarch and the water to the sauce in the slow cooker, cover and cook on high until the sauce thickens, about 15 minutes.
5. Serve the beef, mushrooms, carrots and pepper smothered in the gravy!

Nutrition Facts: Calories 499, Fat 27g (Saturated 10g, Trans 0), Cholesterol 166mg, Sodium 375mg, Carbs 10g (Fiber 2g, Sugars 3g), Protein 51g

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