Mushroom Pot Roast Mushroom Pot Roast

Mushroom Pot Roast 150 Image by: Mushroom Pot Roast 150 Author: Canadian Living

With the rush of school, work and extra-curricular activites in full swing, you'll love the ease of this meltingly-tender pot roast from your slow cooker.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: January 2008



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.

Nutritional facts Per serving: about

  • Sodium 347 mg
  • Protein 47 g
  • Calories 454.0
  • Total fat 23 g
  • Cholesterol 114 mg
  • Saturated fat 8 g
  • Total carbohydrate 11 g


  • Iron 42.0
  • Folate 15.0
  • Calcium 4.0
  • Vitamin A 44.0
  • Vitamin C 8.0
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Lunch & Dinner

Mushroom Pot Roast