Slow-Cooker Mushroom Beef Pot Roast

By FoodPornDirector

This recipe was originally submitted by Stacy S. I have made some modifications to it.

Ingredients

• 1 (8-ounce) package presliced mushrooms or you can use rehydrated dried mushrooms
• 1/4 cup ketchup
• 1/4 cup water
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder (or if using onion salt, omit the salt from the recipe)
• 1/4 teaspoon salt
• 2 pounds boneless shoulder pot roast
• Cooking oil
• If you want a more flavorful au jus, add 1 sliced carrot, 1 stalk of celery sliced, 1/2 medium onion, quartered and separated, and 1 bay leaf to the bottom of the slow cooker with the roast on top.

Preparation

Step 1

1. Place mushrooms on bottom of slow cooker.

2. Combine ketchup, water, and spices in a small bowl, stirring until blended.

3. Heat a large nonstick skillet over medium-high heat. and cook 3 minutes on each side or until browned. Place roast over mushrooms in cooker and pour ketchup mixture over roast. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 6 to 7 hours or until roast is very tender. Serve mushrooms and sauce over roast.