Slow Cooker Beef Pot Roast with Mushrooms
Inspired by Giada, your slow cooker makes it easy to make a moist, flavorful, comforting pot roast with mushrooms, carrots, and peas.
Servings 6 -8
- 1 2 to 3-pound or bigger beef eye round or top round roast (or another type of beef roast, such as chuck)
- 2 T olive oil
- 1/4 c cornstarch
- 1 t kosher salt
- freshly ground black pepper
- 1 c beef broth/stock
- 1/4 c balsamic vinegar
- 2 T tomato paste
- 1 medium or 1/2 of a large onion quartered
- 3 garlic cloves smashed and peeled
- 1 c dry red wine I've used Merlot and Zinfandel
- 10 oz. cremini baby bella, or white button mushrooms, halved or quartered
- 1 c baby carrots or whole carrots, peeled and cut into “fingers”
- 1 large sprig of fresh rosemary
- 1/2 c frozen peas no need to thaw
Heat the olive oil in a pan over medium-high heat.
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.
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.
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 onion, garlic, mushrooms, carrots, and rosemary around the roast.
Cook on low for 6-8 hours, or until the meat is cooked through. Add the peas during the last few minutes of cooking.
Remove the meat, carrots, and mushrooms from the slow cooker. Ladle out or strain the liquid from the crockpot, and serve on the side as a gravy.