Savory Mushroom-Sauced Pot Roast for the Crock Pot

Mushroom-Sauced Pot Roast for the Crock Pot

Description:

Welcome to one of my all-time favorite crockpot recipes! This Mushroom-Sauced Pot Roast transforms a simple cut of meat into an extraordinary dish with minimal effort. The rich mushroom sauce infuses the beef with deep, savory flavors while the vegetables cook to tender perfection. Ideal for busy days, this recipe allows you to set it and forget it, with cooking times varying slightly depending on your crockpot’s temperature settings.

Ingredients:

• 1 1/2 pounds beef round rump roast – A budget-friendly cut that becomes wonderfully tender and flavorful with slow cooking.
• 4 medium potatoes – Peeled and cut into chunks for hearty, comforting texture.
• 1 cup frozen baby carrots – These add a touch of sweetness and vibrant color.
• 1 can (15 ounces) mushroom stems and pieces – The can’s contents provide a robust mushroom flavor and contribute to the savory sauce.
• 1/2 teaspoon dried tarragon – Adds a subtle, aromatic herbaceous note.
• 1/4 teaspoon dried basil – Infuses the dish with a hint of sweet, slightly peppery flavor.
• 1 teaspoon salt – Enhances all the flavors in the dish.

Instructions:

1. Prepare the Meat: Begin by trimming any excess fat from the beef round rump roast. If necessary, cut the roast so that it fits comfortably into your 3 1/2 to 4-quart crockpot.

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2. Combine Vegetables: In a large mixing bowl, combine the cut potatoes, frozen baby carrots, and mushroom stems and pieces. Sprinkle in the dried tarragon, dried basil, and salt, mixing everything together until the vegetables are evenly coated with the seasonings.

3. Assemble the Dish: Place the seasoned vegetables in the bottom of the crockpot. Position the beef roast on top of the vegetables. Pour the contents of the can of mushroom stems and pieces over the roast. This will create a savory sauce that will cook down and infuse the meat and vegetables with rich, mushroomy goodness.

4. Cook: Cover the crockpot with its lid. Set the crockpot to cook on low for 10 to 12 hours, or on high for 5 to 6 hours, depending on your preferred cooking time. The long, slow cooking process will make the roast tender and flavorful, while allowing the vegetables to absorb the savory mushroom sauce.

5. Serve: Once cooking is complete, carefully remove the roast and vegetables from the crockpot. Slice the roast and serve it with the vegetables, spooning the mushroom sauce over the top for a deliciously hearty meal.

Nutrition Information (per serving):

• Calories: 469.2
• Fat: 24.5 grams
• Saturated Fat: 9.8 grams
• Cholesterol: 81.6 milligrams
• Sodium: 739.4 milligrams
• Carbohydrates: 36 grams
• Fiber: 6.2 grams
• Sugar: 6.4 grams
• Protein: 26.1 grams

Servings:

This recipe yields approximately 6 servings, making it perfect for family dinners or potluck gatherings. Enjoy the hearty flavors and the convenience of a well-loved crockpot meal!