Name: Crockpot Pot Roast with Mushrooms
Ingredients: 3–4 lb beef chuck roast; 1 tbsp olive oil (or avocado oil); 1 onion, sliced; 4 cloves garlic, minced; 2 cups mushrooms, sliced (cremini or button); 1½ cups beef broth; 2 tbsp Worcestershire sauce; 1 tbsp tomato paste; 1 tsp dried thyme (or 2–3 sprigs fresh); Salt & pepper, to taste; Optional: chopped parsley for garnish; Creamy polenta (or mashed potatoes/egg noodles)

Description

Transform a humble chuck roast into melt-in-your-mouth, umami-rich comfort food with minimal hands-on effort. Slow-cooked beef, savory mushrooms, and a rich, flavorful sauce served over creamy polenta = instant family favorites.

Ingredients

Scale

For the Pot Roast

3–4 lb beef chuck roast
1 tbsp olive oil (or avocado oil)
1 onion, sliced
4 cloves garlic, minced
2 cups mushrooms, sliced (cremini or button)
1½ cups beef broth
2 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp dried thyme (or 2–3 sprigs fresh)
Salt & pepper, to taste
Optional: chopped parsley for garnish

For Serving

Creamy polenta (or mashed potatoes/egg noodles)

Instructions

Sear the Roast:
Pat roast dry and season generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear roast 3–4 minutes per side until a deep brown crust forms. Transfer to crockpot.
Prepare Aromatics:
Slice onion and mushrooms, and mince garlic.
Deglaze the Pan (Optional but Flavorful):
Sauté onions and mushrooms in the skillet 2–3 minutes. Pour in ¼ cup beef broth and scrape up all browned bits. Pour this mixture over the roast in the crockpot.
Build the Braise:
Add remaining beef broth, garlic, Worcestershire sauce, tomato paste, and thyme to the crockpot. Stir gently. The liquid should come about halfway up the roast.
Cook Low & Slow:
- LOW: 8–9 hours
- HIGH: 4–5 hours
  Roast is done when it easily shreds with a fork.
Shred & Adjust:
Remove roast and shred with two forks. Return to crockpot with mushrooms and onions. Taste and adjust seasoning.
Serve:
Spoon creamy polenta into bowls, top with shredded pot roast and mushrooms, and ladle sauce generously. Garnish with parsley.

Notes

Thicker Sauce: Whisk 2 tbsp cornstarch + 2 tbsp cold water into sauce and cook HIGH 15–20 minutes. Or simmer on stovetop until reduced.
Prep Ahead: Sear roast and chop veggies the night before; store separately in fridge. Assemble in the morning.
Extra Veggies: Add carrots, celery, or parsnips in the last 2–3 hours of cooking.
Red Wine Upgrade: Replace ½ cup broth with dry red wine for a richer sauce.
Gluten-Free: Use a certified gluten-free Worcestershire sauce.