Pot Roast With Mushrooms and Savory Gravy

Pot Roast Image © Diana Rattray

This pot roast is delicious and so easy to prepare and cook in the slow cooker. Serve this pot roast with mashed potatoes and your favorite vegetables on the side.

Prep Time: 15 minutes

Cook Time: 9 hours

Total Time: 9 hours, 15 minutes

Ingredients:

1 to 2 tablespoons olive oil or canola oil
1 pot roast, chuck arm or bottom round, visible fat trimmed, about 3 to 4 pounds
salt and pepper
1/4 cup flour
1 medium onion, thinly sliced
1 large jar or can sliced mushrooms, 6 to 8 ounces
1 jar (12 ounces) mushroom gravy
3/4 cup dry red wine

Preparation:

Heat olive oil in a large skillet over medium-high heat. Sprinkle the roast with salt and pepper then dredge with flour. Sear on all sides until nicely browned. Transfer the browned roast to the slow cooker. Add onions to the skillet and cook, stirring, until browned and slightly wilted. Add to the crockpot.

Combine the drained mushrooms with the mushroom gravy and red wine; pour over the roast. Cover and cook on LOW for 8 to 10 hours, or until very tender. Remove the roast to a plate and keep warm. Pour juices into a saucepan and bring to a boil. Boil for 3 to 5 minutes, or until reduced by about one-quarter to one-third. Slice the roast and serve with the gravy.

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