Slow Cooker Mushroom And Onion Pot Roast Sandwiches Recipes

SLOW COOKER POT ROAST WITH ONION MUSHROOM GRAVY

Steps:

• Heat a large skillet with 2 tbsp of olive oil on the bottom. Fry the roast until it is browned on all sides. Place into the bottom of your slow cooker.
• Add in all of the vegetables around the beef roast.
• In a large measuring cup, whisk together the Worcestershire sauce, beer, soup and soup mix until combined. IF you do not want to use beer, use beef broth instead!
• Pour the mushroom mixture all over the roast, coating it completely.
• Place the lid on top of the slow cooker and cook on low for 8-10 hours or until the meat falls apart. The roast is done when you can pull it apart with two forks easily.
• Take 2-3 cups of the sauce and place it in a saucepan. Bring it to a boil and reduce for 5-6 minutes.
• Whisk together 1 tbsp of cornstarch with 1/4 cup water. Whisk into the boiling sauce and cook until it thickens.
• Shred the roast beef and serve with gravy.

SLOW-COOKER MUSHROOM AND ONION POT ROAST SANDWICHES

Steps:

• Place onions and mushrooms in 3 1/2- to 4-quart slow cooker. Top with beef roast. Pour broth over beef. Sprinkle soup mix (dry) over beef.
• Cover and cook on low heat setting 8 to 10 hours.
• Remove beef from cooker; place on cutting board. Cut beef into 1/4-inch slices. To serve, fill rolls with beef. Remove onions and mushrooms from cooker, using slotted spoon, and place on beef. Serve juices in cooker in small individual bowls for dipping if desired.

SLOW COOKER ONION-MUSHROOM POT ROAST

Steps:

• Sprinkle both sides of roast generously with salt and pepper.
• Dredge in flour.
• Brown meat on both sides in oil over medium heat.
• Place browned meat in slow cooker.
• Add beef broth, onions and mushrooms.
• Cook about 3-4 hours on high.
• Add potatoes and carrots. (Add more if you need more for your family).
• Continue cooking another hour and a half to two hours until carrots and potatoes are fork tender.
• Remove carrots, potatoes, onions and mushroom to separate serving bowls. Keep warm.
• Remove beef roast to platter and slice or chunk down.
• Pour remaining beef broth mixture from crockpot into a large saucepan.
• Heat over medium heat until mixture boils.
• Mix about one-fourth to one-third cup of gluten free flour with about the same amount of water. (Or use regular flour).
• Whisk to combine.
• Add flour mixture about a tablespoon at a time to crockpot and keep whisking until all the flour mixture is incorporated.
• If the gravy is not as thick as you like, repeat adding more flour/water mixture.
• Add Kitchen Bouquet seasoning and continue whisking until mixture thickens and boils.
• Season with more salt and pepper, if desired.
• Stir to combine and serve.

EASY ROAST WITH ONION / MUSHROOM GRAVY - CROCK POT

Steps:

• First, place the roast in your crock pot.
• Then, sprinkle the onion soup mix on top of the roast.
• Finally, spread the undiluted soup on top.
• Cook on low.

CONTEST-WINNING MUSHROOM POT ROAST

Steps:

• Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.

MUSHROOM SLOW COOKER ROAST BEEF

Steps:

• Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

SLOW-COOKER POT ROAST SANDWICHES

Steps:

• Mix dressing, water and soup mix in saucepan; bring to boil. Pour dressing mixture over roast in slow cooker; cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Remove meat from slow cooker; shred with fork. Return to slow cooker. Add barbecue sauce; stir to evenly coat meat with sauce.
• Fill rolls with meat mixture and lettuce.