I grew up on pot roast. I feel like the appropriate question here would be, “Who didn’t?” No judgement if your answer is, “Me!” But what that means is – you REALLY need to make this recipe!
Pot roast is the quintessential American dinner. I always think of “Sunday dinner” when I think of Pot Roast. Probably because that’s when my mom always made it.
Can be honest? And by honest, I mean completely transparent? I used to douse mine in ketchup. ALLLL the ketchup. I might have even given myself a little ramekin of ketchup when I made this for Mo and I. Hey! I said transparent! 🙂 But I DID try it without ketchup and perhaps it is my matured taste-buds, but it was awesome without it!
I served ours with my Balsamic and Sriracha Brussels Sprouts and Roasted Heirloom Potatoes. This was like a big family meal. We obviously has all sorts of leftovers, which I must say, I think the roast is even better the next day.
This is so easy to make, FULL of nutrition – especially if you can use bone broth – and it will absolutely melts in your mouth!
Hope you enjoy this as much as we do!
Easy Slow Cooker Pot Roast with Mushrooms and Thyme
- 3-4lb grass fed chuck or rump roast
- 1 tbsp ghee butter
- kosher salt and black pepper
- 1 cup red wine, divided
- 1qt beef broth or beef bone broth, low sodium
- 10-12 large baby portabella mushrooms, thickly sliced
- 2 large shallots, cut into 1/3’s
- 1 bunch fresh thyme
- Heat the ghee butter in a large skillet over medium high heat. Season the roast generally on one side with salt and pepper. Add the roast to the skillet, seasoned side down, and brown on both sides – about 4 minutes each side. While the first side is searing, season the other side.
- Once browned on both sides, place the roast in the slow cooker.
- Turn the heat off and add ½ cup of the red wine to the skillet (it’ll sizzle a lot so be careful!), and use a spatula to scrape up any browned bits from the bottom (that’s where the flavor is!). Add the red wine mixture to the slow cooker.
- Pour the mushrooms and shallot around the roast and top with thyme.
- Pour the broth over all and add the rest of the wine until the mixture is mostly covered.
- Cook on high for 4 hours or low for 8 hours.
- When finished cooking, gently break the roast apart into desired pieces with two forks pulling in opposite directions. It should easily pull apart.
- Serve with mushrooms and broth over the top.