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Rosemary Mushroom Pot Roast

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  • Prep Time: 10
  • Cook Time: 480
  • Total Time: 490

Description

A juicy, flavorful pot roast recipe featuring juicy beef, rosemary and mushrooms.


Ingredients

Scale
  • 24 lb beef pot roast cut (chuck or bottom round)
  • 2 medium carrots, sliced (or baby carrots)
  • 3 turnips, diced
  • 1 small onion, diced
  • 6 medium red potatoes, diced
  • 2 sticks celery, diced
  • 1 can sliced mushrooms partially drained
  • 1/4 cup of marinara or tomato sauce
  • 1 cup beef broth
  • 1 1/2 Tablespoons Worcestershire sauce
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried oregano
  • 2 garlic cloves, minced
  • Salt to taste
  • Pepper to taste

Instructions

  1. In a large skillet, briefly sear beef roast on all sides in olive oil. This will lock in the juices.
  2. Place a liner in the slow cooker and add all veggies, reserving the mushrooms.
  3. Place beef roast on top of veggies.
  4. Combine mushrooms, marinara, beef broth, Worcestershire sauce, garlic, herbs and spices in a small bowl and pour over the top of the roast in the slow cooker.
  5. Cover and cook for 8 hours on low.

Notes

  • Our grocery store sells a “soup mix” of carrots, celery, onion, turnip, and potato for $2. If you can find a mix like that, feel free to use it or swap in your favorite starchy vegetables.
  • Gluten Free: This should be gluten-free. (As always, check each ingredient for hidden sources of gluten.)
  • Dairy-Free: this is dairy-free

Nutrition

  • Serving Size: 6