Mushroom Slow Cooker Roast Beef
This is tender, fall-off-the-bone roast beef with mushrooms. It's perfect as-is. Shred the leftovers for cheese steak sandwiches.
This is tender, fall-off-the-bone roast beef with mushrooms. It's perfect as-is. Shred the leftovers for cheese steak sandwiches.
I’ve used red wine in lots of meals, sauce and beer for beer bread, etc., but not in roast. I thought I would give this a try thou I am not a beer drinker. I used almost a 2lb. rump roast and an 8 oz. package of fresh mushrooms for this recipe. It took almost 7 hours in the slow cooker. The aroma of the mushrooms and juices smelled so wonderful. The meat was tender and juicy. I always like mushrooms with roast beef so that was a nice addition. My initial plan was to use all the juices and make a thick gravy to pour over the meat. However, in this particular case the beer I used did not work out at all with this recipe. It tasted very bitter, unpleasant and inedible ruining the juices and taste of meat and mushrooms. I salvaged what I could of the meat and mushrooms and got rid of all the juices. Next time a recipe calls for beer I would prefer to use red wine or stock in its place. I wouldn’t want to completely dock points for not knowing whether or not it was the type of beer used. Overall the ingredients and cooking time did turn out well and it was easy to prepare everything. I served this with, “Swanson Ultimate Mashed Potatoes,” and “Olive Oil Roasted Eggplant with Lemon,” also from this website.Read More
Great! My husband raved about how tender the meat was. I actually adjusted it a little bit...I used 2 1oz packages of onion soup mix and I used a little over a 3lb chuck roast...the butcher said that would result in a very tender roast.
I been cooking this recipe for decades! Super easy and tasty. Add sliced onions to the bottom of the slow cooker along with the mushrooms for another tasty addition. Strain the liquid from the vegis to a sauce pan, add some beef stock and thicken with a roux to make a nice gravy to accompany the dish. However; DO NOT use a standing rib roast for this recipe unless you are rich and WANT to waste your money and ruin a beautiful piece of meat! This recipe (or any recipe using a low and slow, moist heat cooking method) should always and ONLY use a cheaper cut like a chuck roast or similar tough cut of beef. A rib roast is already a tender cut and does not need or respond well to the long cooking times used in slow cooker recipes needed to break down connective tissue and render out fat. If you want to cook a rib roast use a DRY heat method. Otherwise enjoy!
Excellent roast!! I was a little weary using, but it taste great. Thanks for giving me another great recipe to add to my collection. (I used a 6 lb. roast and my family of 7 ate every single bite.) Thanks again
I added 5 cloves of garlic and half an onion cut into thin slices. Next time I'll definitely put more mushrooms in and cook it a little bit longer. Overall, the flavor was really good and the broth can make a really good gravy with a little flour and milk in a saucepan over medium heat.
Yum Yum yumm... I made just as written and must admit I had an urge to add a few more things, but it was great as is! The house smelled so good it made my stomach growl and I had to eat a bowl of cereal to calm it down. Extremely tasty and SO easy! I made it for company and they loved it! garlic mashed potato was my side dish after reading other reviews. I'll be making this again.
This was awesome. I've never cooked ribs before but found some one a great deal. Made this as the recipe said except we used Ginger Ale instead of beer simply because we don't have alcohol in our home. My husband said it was one of his favorite beef recipes of all time. It was so tender and perfect. Will definitely make this again. Thanks!
Delicious, and oh so easy! Great with garlic mashed potatoes. If you're a mushroom lover, this is a must try!
Great flavor! As a few other reviewers suggested, I chopped a medium onion and placed it in the bottom of the crock pot, then covered them with 2 cans of mushroom pieces. Had a 3-lb bottom round roast which I cut in half and placed on top of the onions/mushrooms. Followed rest of recipe by sprinkling with soup mix and 1 can of Miller Lite beer. (I don't like beer, so was a little hesitant about that, but you couldn't taste it at all in the finished product.) It was so tender it shredded easily. I just scooped the onions/mushrooms out of the broth and mixed them in with the shredded beef, and we ate on French baguettes. (Didn't bother to thicken the broth, as we just dipped the sandwiches in the broth.) So yummy! My husband loved it -- said he could eat it every day. So versatile -- great on a sandwich, or could be a more hearty meal by thickening broth into gravy and serving with mashed potatoes!
Husband and I gave this 4 stars, but only because I made adjustments that didn't work. I don't normally buy packaged foods, so I made the onion soup mix (a recipe on another website)from scratch using beef bouillon granules, dried minced onion, garlic powder, and pepper. I used no salt in the total recipe, but the bouillon still made the pot roast too salty for our taste. Maybe this wouldnt have happened if I had used Lipton's. Otherwise, this was delicious with the mushrooms and beer. I used a bottle of Anchor Steam which gave it exceptional taste, and served with roasted red potatoes and fresh green beans. Yum.
Wonderful flavor. After cooking, I cut the roast into chunks, thicken the gravy, and mixed together. Then I served over garlic mashed. Would work great over egg noodles also.
I used a Sirloin Tip roast, and I added 4 cloves of garlic, half an onion, and Portebello mushrooms. For the Beer I used a La Trappe Quadrupel Trappist Ale. The roast turned out perfect! The gravy was simply amazing, rich and complex! I suggest using a Trappist, or Belgian Ale. These beers rival Red Wine in complexity! Trappists and Belgians have notes of figs, Dates, Plums, and other dried fruits. If you do not have access to Trappists ales, then use any other beer that is rich in malts. Such as Stouts, Porters, and Brown ales. DO NOT USE an India Pale Ales, as they have high hop contents and will make your roast bitter. Also lighter beers will add virtually nothing to your gravy!
SO easy! I love that there's no prep at all: no chopping or browning or anything! You literally dump it all in and walk away! The first time we used Alaskan White and the second Sierra Nevada Glissade. For alcohol-free homes, you are missing out! All of the alcohol is cooked out and the beer really tenderizes and adds flavor. You can also add just about any veggies that take awhile to cook (carrots, onions) in the bottom. We prefer carrots because you can just throw them in whole. We're all about no prep work! =] We can throw this in the crock pot in under 5 minutes before heading to work.
I made subtle changes that apparently made a big difference because it came out perfect! -2 packets of onion powder (instead of 1) -Poured beer over meat first so soup powder would adhere -Rubbed meat with soup packet -used Butt cut of meat and seared the fat side until brown so that it took on an appealing color and the remaining fat added flavor (place fat side up in slow-cooker) -In case you need a smaller portion, I used a 3lb roast and cooked it for 5 hrs on low I got rave reviews from bf who does not eat %50 of the foods found on earth and my room-mate came downstairs to ask if she could try whatever smelled so amazing! :) Its an excellent (and cheap) Go-To meal.
This was ptty good. I thought the meat tasted dry, but the taste was very good. I would definitely make it again.
Best roast I've ever had!! I replaced the onion soup mix with a medium onion finely diced(I did this because I try to avoid processed foods and powered mixes tend to have MSG and other preservatives/fillers). The beer with the mushroom and onion~YUM! The sauce made an excellent gravy cooked down with a little flour and milk. Will probably use this recipe many, many times in the future!
Double the mushrooms and use a 3-4 pound chuck roast . Add garlic and a full medium onion. Its yummy. Hubby loved it.
Wonderful! I added lots of onions and garlic too but did NOT use an expensive rib roast. Use a cheap chuck roast that is meant for braising. Use a beer as strongly flavored as you can get. Very good recipe but save that rib roast for the oven.
I’ve used red wine in lots of meals, sauce and beer for beer bread, etc., but not in roast. I thought I would give this a try thou I am not a beer drinker. I used almost a 2lb. rump roast and an 8 oz. package of fresh mushrooms for this recipe. It took almost 7 hours in the slow cooker. The aroma of the mushrooms and juices smelled so wonderful. The meat was tender and juicy. I always like mushrooms with roast beef so that was a nice addition. My initial plan was to use all the juices and make a thick gravy to pour over the meat. However, in this particular case the beer I used did not work out at all with this recipe. It tasted very bitter, unpleasant and inedible ruining the juices and taste of meat and mushrooms. I salvaged what I could of the meat and mushrooms and got rid of all the juices. Next time a recipe calls for beer I would prefer to use red wine or stock in its place. I wouldn’t want to completely dock points for not knowing whether or not it was the type of beer used. Overall the ingredients and cooking time did turn out well and it was easy to prepare everything. I served this with, “Swanson Ultimate Mashed Potatoes,” and “Olive Oil Roasted Eggplant with Lemon,” also from this website.
We don't really eat meat and wow was this a success. I added threee types of mushrooms and used an oatmeal stout and it was wonderful! The juices were super yummy on mashed potatoes. I really like it because there was such easy prep, very few ingredients. I actually bought sliced mushrooms and my butcher recommended chuck roast. Just finished the leftover and sad to see it go.
Would be a crime to cook a prime rib roast this way!
This is by far the most tender Chuck Roast I have ever made. I used a 3.6lb boneless Chuck Roast. I first browned both sides for 3-4 minutes. Then set out on a plate. I then sauteed 3/4 of a large onion sliced thin, then added about 5 large cloves of chopped fresh garlic to the onion. Put that in the bottom of the crock. Then sauteed two packages of sliced Portabello mushrooms and put that in the bottom of the crock. Put the meat on top with Pepper to taste.. Put two packs of Lipton Beefey Onion soup mix on top of meat. Put 1 fresh sprig of rosemary divided around and on top of meat with a large fresh spring of thyme around the meat. Pour beer a bit on top to dissolve boullion and poured the rest around the side. Cooked on high 1 hour then turned to low for 7 more. OMG AWESOME
Any one who would treat a nice standing rib roast this way should be eating hamburger.
my second time making a pot roast.. way jucier than the first, and the mushroom are perfect. altho i am bias to mushrooms b/c i'm a mushroom freak!! i LOVE THEM!!!
This was sooo good! I used a 2.5lb beef bottom roast and followed the recipe otherwise. After I removed the meat from the pot I added cornstarch to the Au Jue and turned my crock pot on high for about 10 mins to make a gravy for the beef and some mashed potatoes on the side. Mm Mm Good! Will definitely make again!
This is fabulous! Extremely easy to put together before work, and the whole family thought it was delicious. My family loves mushrooms, so I added 3 (8 oz) packages of fresh sliced mushrooms instead of the pound specified in the recipe. I also sliced up two onions and minced 5 cloves of garlic and added them to the crockpot in the beginning. I used Foster's Pale Ale beer, since I could buy one can of it for pretty cheap (I don't care for beer so never buy it). I will definitely make this again.
This is abysmal. What a waste. Barbaric. A ruined rib roast and a ruined pot roast (use chuck next time). I gave it one star because I couldn't give it 0.
I can't imagine wasting a standing rib roast, which is best served medium-rare, when a cheaper, pot roast cut would be just as good, if not better, in slow cooking.
Amazing as-is (didn't even need a knife to serve it!!), but incorporated a few tweaks to make it Y-to-the-UM. Used 2 lbs of sliced baby bellas and 1/2 sliced white onion. Used 2 packs of soup mix, mushroom and beefy mushroom. Used 3 lb chuck roast and inserted garlic into roast (5 smashed cloves). Put soup mix largely on top of roast and added enough red wine to make it wet, but not wash it away. Used Shiner Bock beer. After done, heated remaining juice in sauce pan with Argo to thicken - served over instant mashed potatoes.
This was so easy and tasted amazing. I will be adding this to My Recipe Box and making again for my family and company. Goes very well with garlic mashed potatos. Yum!
J thank you!!!! this was soooooo awesome. I did make mentionless adjustments (more mushrooms, some sliced chunks of onion, and finely sliced garlic cloves), but the genius about this redcipe allows everyone to make worry-free additions without any concern for the outcome. I used some weak tasting beer left in the fridge, but the overall flavor still shined through. Just cooked it with a 4 pound arm roast, but unexpectedly I was only one available to make it for dinner. No problem considering the the plans I have for the leftovers: French dip sandwiches with Aujou, unlimited casserole, omelette, and stir-fry dishes. Thanks again J.
I used a smaller, different kind of roast. I was careful not to pour the beer on top of the meat but around it. This allowed the onion soup mix to form a very light "crust" on the roast which was quite yummy. Incredibly delicious for such a simple recipe!
Very tasty, but for me, using a standing rib, which is an expensive cut and which I prefer medium to medium rare and oven roasted, was not my choice. I used a pot roast cut which worked perfectly.
Excellent and Easy...couldn't ask for anything else!
This made an awesome weekend family night dinner. The mushroom/beer combo was perfect. Great with homemade mashed potatoes and salad!
Loved the beer + soup mix for easy, full flavor. Nothing better than a slow cooker recipe for those busy days, this one is a keeper.
nothing special for us. dry
Great recipie - very easy and delicious.
This turned out amazing. My husband hates roasts normally, but went back for seconds with this recipe (and asked for leftovers in his lunch tomorrow). This is now our go to roast recipe and I'm looking forward to making it again soon. I used a bottle of New Belgium 1554 (Black Ale) and I added a small coarsely chopped onion and a spoonful or two of minced garlic. I really think that using a nice full bodied beer makes a big difference in this recipe, and think that using a Bud Light (or similar) would result in a pretty bland dinner when it was all said and done. I paired the roast with some home made mashed potatoes (skin on lumpy mash) and it was excellent.
It's very good as written but as some reviewers said, chuck is best for pot roast (a la Julia Child, PBS episode one!). "Beer roast" is Belgian-style, for the foodie types. I never use 'onion soup mix' but it's no big deal to use onion, pepper and beef stock (or the salty bouillon). I like to thicken the gravy one hour before serving. Beer is Belgian-style, red wine is Beef Bourguignon. It's an easy, excellent dish.
The standing rib roast is delicious just roasting it, plus an expensive cut of meat. And a rib roast has a lot of fat (why it is so good), but it would be really fatty in a slow cooker.
Yummy!! I used chuck roast and added 2 envelopes of the onion soup mix and used a seasonal Octoberfest Beer. So easy, put it in the crockpot before leaving for work and came home to a wonderful meal. We used leftovers to make open-face roast beef sandwiches - mmmm. I'm making this again soon!!!
Best roast ever. Also works to add veg to mushroons or substitue. Leftovers with sauce makes base for very good soup.
Hesitated with the simplicity; but Fantatic. Canned mushrooms, no need to alter.
This turned out very, very dry!
Worked extremely well with Bone-In Beef Ribs - used "New Castle" beer and "Beefy Onion" dry soup mix (also sprinkled Montreal Spicy Steak seasoning on ribs before the onion soup mix) - 9 hours later...they were done to perfection - continually basting with the fat side up - the flavor was oh so unbelievably wonderful ! Perfect Dinner...well worth the wait and super easy to throw together !! Simply Excellent !!
Shredded the meat and used some of the sauce to make a gravy for open-faced roast beef sandwiches. The family loved it!
I did not have any beer so I used about 1 and 1/2 cups of water instead. I used some thick boneless beef ribs instead of the roast. They turned out wonderful. This basic recipe is definitely a keeper, thanks.
Sounds delicious, but have not tried it yet. What kind of beer do you use for this?
This was soooo good and sooo simple. Like other members I used a Chuck roast instead. I couldn't buy a single can of beer where I shopped, so rather than buy a 6 pack I used a can of beef broth. I saw others taking extra steps to thicken the juices to make gravy, so I followed the advice another chef offered and braised my meat on each side with seasonings and flower before placing it in the crockpot. That made the juices form a nice gravy on their own. Such a good recipe that lends itself to easy modification yet stands on it's own. Can't wait to try it with beer!
This recipe is AMAZING! I've made it twice now as an Italian Beef recipe. I added a jar of pepperocini. It is the best Italian beef recipe ever! By using the package of onion soup mix instead of Italian dressing mix, it's not as salty tasting. I've also baked the leftovers with egg noodles and cheese as a casserole dish!
this turned out awesome! next time i wont cook it from frozen though, hopefully if i sear it and cook it from thawed it will be more tender :)
had incredible flavor and the juices made a gravy to die for, but as usual with all my roasts, it was too dry.
Loved this! Made it for my family on the day they traveled out to visit me for Thanksgiving (yesterday) so dinner would be ready by the time they arrived. I added some baby carrots (I'll add them in later, next time), and used water instead of beer, and it was great. Sauce just needed a little more thickening, and next time I'll remember to get some frozen pearl onions to add, but really nothing was missing. Served it with some latkes and applesauce! Happy Thanksgivukkah :)
The flavor was great, followed the recipe to a T except I added about 3 cloves minced garlic. I will definitely make again!
This was okay, nothing spectacular. I added a little extra beer in, because the one bottle didn't quite cover the mushrooms even. The beer added great taste (Flying Fish Winter Reserve) and kept the beef nice and juicy (I used chuck steak) but lacked flavor. I took others advice and added some chopped onion, in addition to the 1 soup mix. I also added some garlic, and made a gravy out of the juices left behind. Pretty bland. We had to use quite a bit of salt to eat it. Doesn't seem worth trying again, I wouldn't know where to start in what else to add.
The only mistake I made with this recipe is I didn't read the reviews first and spent $25 on a piece of meat. I will make this next time with a much cheaper cut of beef. Other than that it was fabulous. Made a nice gravy out of the juice and served it over mashed potatoes.
Wonderful. Didn't change a thing. This was the best slow cooker roast I ever made. My husband said this is a keeper
My famliy and I liked this recipe. Thanks for making it available to me.
12-20-11: The juice had a very nice taste, meat was nicely done after 6 hours.
Great recipe! Fast and easy. I added an extra packet of onion mix. Thank you
This was very easy and quite tasty. Will make again.
Pretty bland. The meat was tender and wow, I love mushrooms. But there has got to be more additions for flavor!
What a great, easy recipe! I used a beef roast and dark beer and it was fabulous! I served it over mashed potatoes.
Very good. Might use a better cut of meat next time. Used a sirloin tip roast. '09
Ok - I TRIED to like this really. Maybe it is the type of beer, but my husband (who works in a restaurant)didn't think it was the beer. I used Sierra Nevada Pale Ale. Maybe it was the combination of that beer with the onion soup mix but the seasoning of the roast and the vegetable was inedible. Unfortunately, I was making this for a birthday dinner celebration as ONE of the main courses (had shrimp wrapped in bacon as the other)and had to rush around in the last hour to do everything possible to change the flavor of the meat and added carrots. Finally worked out but not without some seasoning magic from my husband. VERY DISAPPOINTED!
I tried this with some variations (dried shitakes, 2 bottles of beer and I added some quartered red potatos) and it was so delicious. I love that you don't need to brown the meat beforehand - 1 less item to wash!
The recipe was easy to prepare. As a few reviewers suggested, I rubbed the meat with garlic and added an onion to the recipe. I used a brown beer from New Hampshire (from the beer of the month club). Due to weather issues, I had to wait for more than 10 hours before serving. The meal held up well with the extra cook time. Overall, the beef was moist and the sauce tasted good on potatoes.
this was a good staple meal
I've made this recipe for years and years without the mushrooms. I just don't understand why it calls for standing rib roast? This is a delightful recipe with a chuck roast which benefits from all day cooking. When I started making this in the 70's, I used the oven. Put the FROZEN chuck roast in a dutch oven, add the beer and sprinkle with the onion soup mix. I find Mrs. Grasso's far less salty than the leading brand. Set oven at 250 deg and go to work. When you get home - ambrosia! Another tip - remove the beef and keep warm on a plate. Take 6 gingersnaps and crumble into the gravy to thicken it. When thickened to your preference, put the beef back and serve. Don't waste your standing rib roast on this recipe!
Outstanding! Make sure you are using a flavorful, darker, beer. I also added a sliced onion and 5 cloves of chopped garlic. Good stuff!
Subbing the beer for red wine also works nicely. This was delicious. It's so nice to see the whole family dig in and not pick pick
Fantastic! I made this recipe with deer roast and it's exceptional. The only downside is that my house now smells :) (beer + onions = a little stinky)
Did not like this recipe, not sure if I got the wrong mushrooms.
the family loved it!
I loved this, the roast turned out well. I used a chuck roast and alot of mushrooms.
Made this as the recipe called for using an English roast. Fall apart delicious! Strained a portion of the remaining liquid in the crock pot and made gravy. Will definately be making this again!
Super delicious!!! I used a chuck roast instead and added a few potatoes. It turned out fantastic! I used a red beer and thought it had great flavor.
DELICIOUS! The house smelled awesome and this tasted great! I wish I had made some gravy out of the sauce that was leftover. Thanks for the recipe!
This was my first time using a slow cooker and this was the perfect recipe for me to start with... it came out delicious! I cooked for nine hours and might try just a little less time the next time, maybe 8-8 1/2. I did put two packs of the onion soup mix as others suggested. It was great, I was afraid it might be too much but it was fine. My hubby loved and asked that we make it a staple for the family.
My husband absolutely loved this. I'm not a huge beer fan, so I wasn't too thrilled with it, but will definitely make it again for him.
This was a hit. I have made something similar, but without the beer. This time I used this recipe minus the mushrooms and added 4 beef bouillon cubes. My husband loved it! He said it was better than his moms, so it must have been good. This would also be good with some peppers in it I think.
This was disappointing. It sounded great, but came our really bland, despite the onion and two garlic cloves that I added. When I heated up leftovers I added 1/2 c. of red wine and more soup mix, and that helped,but I won't be making this again.
This recipe is the best I have ever made. My husband loved it as well. I added carrots and potatoes last 3-1/2hrs.
Absolutly a delight for a main course,but I used Chuck roast,it was so tender,and so easy to make! will make it again,thanks for sharing
Absolutely excellent! I also cut up 2 onions into rings and put them as the bottom layer below the mushrooms. Served this with roasted potatoes and roasted carrots. Planned to use the leftovers for sandwiches, but I left the leftovers sitting on my counter all night, and very unfortunately had to pitch them. I was really looking forward to those sandwiches, too. ARGH.
Better than I could ever imagine! Will make again real soon!
Used bottom round. Bland flavorless. Not gonna put a big expensive cut like a rib roast in a slow cooker.
Both my meat & potatoes BF and my veggie- loving daughter RAVED about this roast. Made with two 2.5 lb roasts and served over wide egg noodles once, and with mashed taters another time. Used dark beer (Negro Modello) and added a sweet onion on top of the shrooms. Next time I'd probably double the mushrooms to have more with the leftovers (which were event better than the first night). The broth is very thin and would make a great base for soup - thinking LO noodles, shredded LO beef, and maybe some frozen veggies.
This is very good. I have also mixed onion soup mix with a can of coke and poured it over the roast and gravy is very dark and delicious.
I used a center cut beef roast (a less expensive cut) and it was wonderful.
This wasn't awful, but it wasn't great. The roast turned out rather dry, and the mushrooms had a funny taste. I thought it was a huge waste of mushrooms, since I LOVE mushrooms. My husband suggested I look for another recipe.
Bone in roasts are hard to find so I used a Boneless Chuck Roast It was good but should have tried the roast instead. Next time.
Made this tonite for a special occasion, WONDERFUL! Used a can of Kilkenny, an amazing Irish beer, just as I would use a top of the line red for a boeuf bourguignon... delicious, juicy, (brazed it before cooking), marvellous “gravy”
I made this a few days and my husband and I loved it! Definitely my favorite roast recipe to date. I used a smaller roast, about half the mushrooms and a can of light beer just because that's what we had in the house. And it still turned out delicious. I highly recommend!
Loved this. So easy. I took the advice of others and used a cheaper cut of meat and the family loved it.
My husband loved this recipe. I've never really liked roasts, so it didn't seem anything too special to me aside from that the juice made a great gravy for potatoes. It was REALLY easy and quick to throw together, and that's a big plus in our house. I'm sure I'll make it again, but it didn't change my feelings about roasts.
So Tender! This is fantastic! The family favorite!
This was a super simple and very tasty roast. I used a deer neck roast and it didn't have a wild game taste when it was done which I was glad of. When I added the beer it looked like it was going to be dry so I added more which I wished I had not done. As the mushrooms cooked down the juices rose and I think I watered the flavor down a bit. But I will be making this one again, as directed!