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Slow Cooker Beef Roast with Mushrooms & Onion Gravy

Slow Cooker Beef Roast with Mushrooms and Onion Gravy

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6

Ingredients
  

  • 3-4 lbs boneless beef chuck roast Trimmmed of excess fat
  • 2 tbsp olive oil For searing
  • 1 lb cremini mushrooms Sliced
  • 2 large yellow onions Sliced
  • 4 cloves garlic Minced
  • 2 cups beef broth Low sodium preferred
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 tbsp cornstarch Mixed with 2 tbsp cold water
  • 1 batch mashed potatoes For serving

Instructions
 

  • Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides.
  • Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 4-5 minutes per side until a deep brown crust forms. Transfer the beef to the slow cooker.
  • In the same skillet, add the sliced onions and mushrooms. Sauté for 5 minutes until the vegetables soften and release some moisture. Stir in the minced garlic and cook for 1 minute.
  • Pour the mushroom and onion mixture over the beef in the slow cooker.
  • Add the beef broth, Worcestershire sauce, and dried thyme to the slow cooker. Cover and cook on Low for 8 hours or High for 4-5 hours, until the meat is fork-tender.
  • Carefully remove the beef from the slow cooker and set aside on a carving board to rest.
  • In a small bowl, whisk the cornstarch with the cold water to create a slurry. Stir the slurry into the liquid remaining in the slow cooker.
  • Cover and cook on High for 15-20 minutes until the gravy has thickened and becomes glossy.
  • Slice or shred the beef roast and serve hot over mashed potatoes, topped generously with the mushroom and onion gravy.