Onion-Mushroom Pot Roast

Deb Herr Mountaintop, PA

Prep. Time: 10 Minutes
Cooking Time: 5–12 Hours


  • 3–4-lb. pot roast or chuck roast
  • 4-oz. can sliced mushrooms, drained
  • 1 tsp. salt
  • ¼ tsp. pepper
  • ½ cup beef broth
  • 1 envelope dry onion soup mix

Ideal Slow Cooker Size: 6-Quart


  1. Place pot roast in your slow cooker.
  2. Add mushrooms, salt, and pepper.
  3. In a small bowl, mix beef broth with the onion soup mix. Spoon over the roast. Cover and cook on High 5–6 hours, or on
  4. Low 10–12 hours, or until meat is tender but not dry.


To make gravy, prepare a smooth paste in a jar or small bowl, mixing ½ cup flour or cornstarch with ½ cup water.

After the roast is fully cooked, remove the meat and keep it warm on a platter.

Turn cooker to High. When juices begin to boil, pour flour-water paste in a thin stream into the cooker, stirring continually.

Continue cooking and stirring until juices thicken. Serve over sliced roast, or in a bowl along with the meat.