Easy Slow Cooker Creamy Mushroom Pot Roast (One-Pot Family Dinner)

If you’ve been with me since my early YouTube days, this Slow Cooker Creamy Mushroom Pot Roast might feel a little nostalgic, because this was actually the very first slow cooker recipe I ever uploaded, almost ten years ago. You can watch it here for a little throwback moment. I’ve made so many variations of pot roast throughout the years, but nothing hits quite like this original version. Every time I make it my family completely clears their plates. When I told my youngest we were having pot roast for dinner, he literally cheered… which tells you everything you need to know.

This Slow Cooker Cooker Creamy Mushroom Pot Roast is one of those meals that takes barely any upfront effort, and then the slow cooker does all the magic for you. The mushrooms might actually be my favorite part, they soak up all that rich, velvety gravy in the most perfect way. It’s easy enough for a busy weeknight, but still feels special enough for a Sunday dinner or even a holiday table. Honestly, if turkey isn’t your thing for Thanksgiving, this pot roast would make an amazing centerpiece, just don’t forget to serve it up on a pretty dish like this. Another special occasion worthy comfort meal is this Marry Me Chicken Pot Pie Soup.

Why You’ll Love This Slow Cooker Creamy Mushroom Pot Roast

This slow cooker creamy pot roast is the definition of comfort food, but still feels elevated thanks to the sun-dried tomatoes and umami rich gravy. The slow cooker does all the work for you, leaving the meat incredibly tender while the sauce becomes savory and velvety. The base of the gravy uses wine, and I really do think it’s key for building that depth, but I also included a substitution that still gives you that same delicious undertone without sacrificing flavor.tone. My favorite way to serve it is over buttery mashed potatoes and side ranch salad!

What You’ll Need

• 3.5 lb boneless chuck roast
• salt and pepper
• 2 tablespoons olive oil
• 1/2 cup red wine plus a splash to deglaze
• 16 ounces baby bella mushrooms (sliced)
• 2 tablespoons Worcestershire sauce
• 4 garlic cloves, minced
• 1 jar (4 ounces) sun-dried tomatoes in oil
• 1/2 cup beef broth
• 4 large carrots, chopped into big chunks
• 1 packet ranch salad dressing seasoning
• 1 bay leaf
• 1 can (18 ounces) Campbell’s cream of mushroom soup
• 1 large sweet onion, sliced or chopped

Wine Substitutions:

• 1/2 cup beef broth,
• 1 tablespoon balsamic vinegar,
• 1 tablespoon unsweetened grape juice

Step-by-Step Instructions

1. Season both sides of the roast generously with salt and pepper.
2. Heat olive oil in a pan over medium-high heat. Sear the roast for about 5 minutes per side, until a deep golden crust forms.
3. Transfer the roast to your slow cooker and deglaze the hot pan with a splash of wine, scraping up all the browned bits.
4. Pour the wine from the pan into the slow cooker, then add mushrooms, Worcestershire sauce, garlic, sun-dried tomatoes, beef broth, ranch seasoning, bay leaf, cream of mushroom soup, and the remaining wine. Do not add the carrots yet or they will get mushy.
5. Place the onions on top.
6. Cook on high for 4 hours or low for 8 hours.
7. Add the carrots 1 hour before the roast is done so they stay tender but not mushy.
8. Remove the bay leaf and serve warm over mashed potatoes or rice.

Cooking Tips

• Searing is worth it. It adds flavor and creates a deeper, richer sauce. But if you’re in a pinch, you can skip it and add everything straight to the slow cooker (except the carrots, add those the last hour so they don’t get mushy).
• I love using this slow cooker because you can sauté and sear in the same pot, it just doesn’t get quite as crusty as my stainless steel pan.
• If you want the best sear, use a stainless steel pan (I’m linking mine in the post).
• Chuck roast is the best cut for tender, fall apart pot roast.
• If you don’t cook with wine, the substitution below tastes incredibly similar.
• If you are using a larger roast, you might need to add a tiny bit more broth.

Substitutions & Variations

• Wine Substitute: Swap the 1/2 cup red wine for 1/2 cup beef broth mixed with 1 tablespoon balsamic vinegar and 1 tablespoon unsweetened grape juice. It gives the gravy that same rich, layered flavor without using actual wine.
• No Mushrooms: Leave them out or reduce the amount. Add extra carrots, potatoes, or parsnips instead.
• Different Cuts of Meat: Chuck roast is my favorite, but a beef shoulder roast or any well-marbled braising cut will work. Cooking time stays the same.
• Searing Options: For the deepest crust, use a stainless steel pan. If your slow cooker has a sauté function, you can use that for convenience — it just won’t get quite as golden. And if you’re short on time, you can skip the sear altogether.
• Extra Veggies: green beans or baby potatoes would be delicious. Just add anything delicate (like carrots) during the last hour to prevent mushiness.
• Flavor Boosts: Add a sprig of rosemary or thyme on top before cooking

Storage

Store leftovers in an airtight container for up to 3 days. Reheat gently with a little extra broth to loosen the sauce.

Final Thoughts

There’s a reason this slow cooker creamy mushroom pot roast has stayed in my recipe rotation for nearly a decade. It’s simple but so flavorful, and the kind of dinner that makes everyone ask for seconds. If you try it, let me know how your family likes it and if you’re looking for more one pot meal ideas try my One Pan Creamy Burrata gnocchi with Italian Sausage, it only takes 20 minutes!