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Slow Cooker Pot Roast with Mushrooms is hearty, comforting, and easy to make in a crockpot or even your Instant Pot. It’s a classic recipe with an Italian-inspired twist. The melt-in-your-mouth beef and tender veggies are sure to be a family favorite. Toss everything in your crock pot for a comfort food dinner on a busy weeknight. Or enjoy this balsamic beef pot roast recipe as a classic Sunday supper that’s also gluten free.
I should have known at some point I’d be a foodie. Yes, as a kid I was super picky. But even when I hardly ate anything, I would go into my grandma’s bedroom, gather all her bottles of perfume, boxes of jewelry, and knick-knacks, and pretend they were my ingredients and kitchen gadgets while I watched The Frugal Gourmet.
In high school, after I finished my homework, I would sit in my room to watch Too Hot Tamales and How to Boil Water. And though I started to learn some techniques and cook more, I didn’t really get too adventurous until after I graduated from college.
And now?
Well, I take recipes from world-renowned, expertly-trained celebrity chefs and turn them into something completely different. However, I usually make them easier, and they are still just as delicious.
This Balsamic Beef Pot Roast recipe is based on Giada DeLaurentiis’ Stracoto with Porcini Mushrooms. I have made this recipe several times, and it has always been a hit. But I wanted to simplify it while keeping all of the amazing Italian flavors.
Instead of braising on the stove, this is all simmered in a crockpot. Though don’t skip the pan-searing. That browning step really amps up the deliciousness.
And she takes all of the juices and veggies and purees them into a gravy. It’s delicious, but a bit cumbersome and messy. And personally I love having veggies with my pot roast and a thinner sauce that is just enough to keep the meat moist and tender without being too rich and thick.
Balsamic Beef Pot Roast Recipe
A little chopping, a quick sear, and then pouring everything into your slow cooker. Then just come home at the end of a long day, and all you need is some polenta, potatoes, pasta, or even just bread to soak up all the flavorful juices.
And if you want to do it all in one pot and have time to make your meal right before you serve it, you can make it in your Instant Pot too!
What is in this pot roast recipe?
- Olive oil
- Cornstarch
- Salt and pepper
- Beef roast – I use a beef eye round or top round, but you can also use a chuck roast.
- Onion
- Garlic
- Beef broth
- Balsamic vinegar
- Tomato paste
- Dry red wine – I have used Merlot and Red Zinfandel. If you do not cook with alcohol, you can use additional broth.
- Carrots
- Rosemary
- Mushrooms – I like baby Bella or cremini mushrooms, but white button mushrooms work well too.
- Frozen peas
Slow Cooker Beef Pot Roast Recipe PRO TIPS and Frequently Asked Questions
Do you have to brown a roast before putting it in the crockpot?
Technically browning the pot roast is not a required step. However, this step really does make the flavor even better. That browning adds a deep, rich flavor that you can’t get any other way.
What is the best cut of meat for pot roast in a crock pot?
I’ve made this recipe using beef eye round or top round roast. This is a leaner cut, which I prefer because that means the sauce is less oily and you don’t have to go through the process of skimming or straining it.
Since it is braised for a long time or cooked in a pressure cooker, the meat is tenderized quite well, and the liquid keeps it moist.
Many people prefer to use a chuck roast. This cut has more fat, so it does produce an even moister and juicier end product. You can use the one you prefer.
Why is my roast tough?
Both undercooking and overcooking will lead to a tough pot roast. If it has not cooked long enough, there has not been enough time for the meat and fat to fully break down. So you’ll need to return it to the slow cooker or pressure cooker for additional time if you find that you can’t break it apart easily with a fork
In this recipe, overcooking should not be a problem as there is plenty of liquid that will stay sealed in your slow cooker or Instant Pot This is more of a problem when you are braising pot roast on the stove and the liquid evaporates.
Also, is you make it in your Instant Pot, be sure to let the pressure release naturally for at least 10 minutes before doing a Quick Release of the remaining pressure.
Does meat need to be submerged in slow cooker?
No, as long as your lid fits properly, your liquid comes partway up the meat, and it does not fully evaporate while cooking, there will be enough moisture in the crockpot to keep the meat moist.
Should meat or vegetables go in crockpot first?
Some people prefer to have their veggies at the bottom to form a base for the meat, I actually prefer to put them at the top. This allows them to cook and absorb some flavor without getting too mushy.
When should I add mushrooms to slow cooker?
While you technically can add all of your vegetables at once, this will result in quite soggy mushrooms and overcooked peas. If possible, I recommend adding them about 30 minutes before you plan on serving the meal.
What do you serve with pot roast?
- Serve it over rice or polenta.
- Have it with Parmesan Caramelized Onion Mashed Potatoes or cut out some carbs with Horseradish Cheddar Mashed Cauliflower.
- Enjoy a salad with a Creamy Balsamic Dressing.
- Have another Giada-inspired recipe and make Garlic Toasts with Red Pepper Aioli.
- Have a gluten intolerance? Try Spinach Artichoke Cheesy Cauliflower Breadsticks.
More slow cooker beef recipes:
- Slow Cooker Mongolian Beef Stew
- Crockpot Corned Beef
- Keto Stuffed Pepper Soup
- Slow Cooker Steak Pizzaiola
- Crockpot BBQ Beef
More classic comfort food recipes:
- Best Lasagna Ever (or Gluten Free Lasagna)
- Easy Beef Shepherd’s Pie
- Chicken Corn Chowder
- Best Chili Recipe
- Rosemary Bricked Chicken
Slow Cooker Balsamic Beef Pot Roast with Mushrooms
Your classic comfort food gets an Italian-inspired twist with the addition of balsamic vinegar and mushrooms. So rich in flavor with plenty of vegetables, but your crock pot does all the hard work. And if you don’t want to let it cook all day, you can make it as an Instant Pot Pot Roast recipe.
Slow Cooker Pot Roast
Ingredients
- ¼ cup cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 2 to 3-pound or bigger beef eye round or top round roast (or another type of beef roast, such as chuck)
- 2 tablespoons olive oil
- 1 cup beef broth/stock
- ¼ cup balsamic vinegar
- 2 tablespoons tomato paste
- 1 medium or 1½ of a large onion, quartered
- 3 garlic cloves, smashed and peeled
- 1 cup dry red wine , or additional beef broth (I've used Merlot and Zinfandel)
- 1 cup baby carrots or 4-6 whole carrots, peeled and cut into “fingers”
- 1 large sprig of fresh rosemary or 1 teaspoon dried rosemary
- 10 oz. cremini, baby bella, or white button mushrooms, halved or quartered
- ½ cup frozen peas no need to thaw
Instructions
Slow Cooker Directions:
- Combine the corn starch, salt, and pepper in a shallow dish.
- Roll the meat around in the cornstarch mixture until it is coated on all sides. Set aside the remaining cornstarch mixture.
- Heat the olive oil in a pan over medium-high heat.
- Sear the meat in the pan for 2-3 minutes on each side, until it is nice and browned.
- While the meat is searing, add the reserved cornstarch mixture, broth, balsamic vinegar, and tomato paste to the slow cooker, and stir to dissolve.
- Remove the meat from the pan, and put it in the slow cooker. Then add the onions to the pan and saute for 2-3 minutes. Add the garlic and saute for another minute. Transfer to the slow cooker.
- Reduce the heat to low and pour the wine into the pan. Scrape up any of the brown bits with a wooden spoon, and pour everything into the crockpot.
- Arrange the carrots and rosemary around the roast.
- Cook on low for 6-8 hours, or until the meat is cooked through.
- Add the mushrooms and peas and cook for another 30 minutes.
- Remove the meat and vegetables from the slow cooker, and slice or shred the meat. Ladle out or strain the liquid from the crockpot, and serve on the side as a gravy.
Instant Pot Directions:
- Combine the corn starch, salt, and pepper in a shallow dish.
- Roll the meat around in the cornstarch mixture until it is coated on all sides. Set aside the remaining cornstarch mixture.
- Set the Instant Pot to Saute and add the olive oil
- Sear the meat in the pan for 2-3 minutes on each side, until it is nice and browned.
- Remove the meat from the Instant Pot and set it aside on a plate. Then add the onions to the Instant Pot and saute for 2-3 minutes. Add the garlic and saute for another minute.
- Pour the wine into the Instant Pot. Scrape up any of the brown bits with a wooden spoon, and then return the meat to the Instant Pot and add the rosemary.
- Lock the lid and cook on High Pressure for 90 minutes. Allow the pressure to release naturally for 15 minutes, then do a quick release to release the remaining pressure.
- Add the carrots and mushrooms, seal again, and cook on High Pressure for another 5 minutes.
- Quick release the pressure and stir in the peas and allow them a couple of minutes to heat through.
- Remove the meat and vegetables from the Instant Pot, and slice or shred the meat. Ladle out or strain the liquid from the crockpot, and serve on the side as a gravy.
Categories:
Enjoy!
On this site and others, I don’t understand how/why so many people rate recipes without ever making them. Sure, you like the website host, but I scroll through looking for advice and input on how a recipe turned out, not “this looks really good! Great photo!” that type of thing. Very odd! 🙂
I can tell you, for this particular recipe, I posted it as part of a group thing, so we call commented on each others’ recipes. This was years ago, and it’s not something I do anymore because I want to make sure all comments are authentic. But getting rid of all of the old comments that were posted many years ago is easier said than done. What I try to do is when I update an old recipe, I try to make sure my post incorporates as much helpful information as possible.
I should have read the entire recipe before starting. I used the instant pot directions. Other than the wine, none of the other liquids were listed in the instructions. I put them in for the last five minutes. This turned out great! Excellent with egg noodles for the leftover juice. Thank you for this.
Sorry for the confusion but I just double-checked and all of the instructions are there. Glad you enjoyed it though!
This looks wonderful and perfectly comforting on a cold day!
It is just right for the winter months!
Love Giada! And I love that you let the slow cooker do all the work for getting such a flavourful meal 🙂 Lovely photos!
Thanks! The slow cooker is such a wonderful invention!
I can honestly say I am not sure if I have ever called Pot Roast beautiful before but I am saying it now. This is is a beautiful pot roast!
I am totally flattered 🙂 It is hard to make brown, monochrome meat “photogenic”!
Giada’s recipes are one of my favorite go to’s when I need a meal to impress. This dish looks so comforting and delicous. Perfect for the weather we’ve been having over here. Rainy and foggy.
Her recipes are impressive, but rarely difficult, which is nice.
This looks righteous, Brianne! I love pot roasts on Sundays.. so comforting and home-y and this one looks especially delicious (I love the peas!!)
Is it weird that, as a home cook and not a chef, I sometimes choose ingredients for adding color 🙂 But I do like to get in a green veggie when I can, and The Bug likes peas.
Looks hearty and delicious!!!! Perfect choice for a cool #SundaySupper
Thanks – gotta love dishes like this as we get into the winter months.
I love love love beef pot roast with mushrooms. Those are two ingredients that just were meant to be together.
The best thing aout it – hubby and Bug are not huge mushroom fans. They will eat a little, but I get to hoard most of them!
I have similar memories from my grandmother´s house when I was a kid, but they involved her detergents and laundry soaps! Love your story. Pot roast is just so comforting, perfect for winter nights!
Good thing neither of us tried to drink our “ingredients” 😉
Why isn’t my potroast ever this gorgeous?
Hehe – It did take a little styling and creativity to make it look good! Pot roast can easily turn into a pile of brown slop. I think one key was the large pieces of veggies, so they didn’t disintegrate, and added color!
Love to cook a pot roast in the slow cooker on a cold, rainy day. We haven’t had many of those lately (not that I’m complaining).
You are lucky – between Hurricane Sandy and then some on and off dreariness, meals like this have been much-needed.
Been looking for some nice slow cooker recipes and this looks yumm ! Wholesome & healthy ! Yummm
I hope you do try it! Always good to have nice, easy, healthy comfort food for the cold months.
I love Giada too! You can just feel that she loves being in her kitchen and loves cooking for her family, that’s how I feel when I’m in my kitchen, I feel like I can relate! Your story is too cute! Thanks for sharing.
Thanks for hosting this fun event. She really does just sparkle when she is cooking!
I am so loving this event!! My favorite so far!! Giada is a big inspiration to me and this dish looks fabulous!!
It is fun to see all the recipes and inspirations!
I used to love How to Boil Water!
Giada always has great recipes, this pot roast looks so moist and great for a Sunday supper!
How to Boil Water cracked me up! We had it for Friday Supper, and are using the leftovers to make sammies for #SundaySupper!
Giada is one of my favorites too! This looks like a fabulous braise to make on a chilly weekend day!
Perfect for the winter months ahead.
Yummm….a pot roast is so comforting and classic. Looks great!
Thanks, I do love an update on a classic.
Ooooh I love Giada and this pot roast looks so comforting and delicious!!
Her flavors, my simpler version – can’t miss.
Another great keeper slow cooker recipe!
Can’t have too many, right?!
I have never made an classic pot roast! But I am down for any Giada recipe 🙂 I think I will finally have to get around to it.
Her original is amazing, I just wanted to make it even easier. But pretty much any pot roast recipe is a fairly simple way to make a hearty meal.
I remember watching the Frugal Gourmet so long ago. His tiny little kitchen is so different than the massive ones in today’s cooking shows. I’ll always remember his tip “Hot wok, cold oil, food won’t stick”.
Great pot roast recipe. I need to try it instead of the usual one. I do like that it has wine in it.
I can’t remember many specifics of the show, but I remember watching. The wine and balsamic add a slightly different flavor from the usual pot roast.
I love Giada too and know exactly what you mean…. I love watching all the celebrity chefs and they have inspired me in so many ways!
I can’t believe the things I have learned from watching them. What a fun event!