Beef slow cooks with mushrooms for a healthy meal the entire family will enjoy. Make this paleo, Whole30-friendly, low-carb roast in your slow cooker or Instant Pot.
If you enjoy the classic combination of beef and mushrooms, this recipe will be right up your alley. Mushrooms are an essential part of the dish and provide rich, earthy flavor that complements the roast.
While slow cooking is ideal for quick, hands-off meals, taking a few extra minutes to sear the roast and sauté the onions and mushrooms enhances flavor. Deglazing the pan with broth captures savory browned bits, but these steps are optional. If you’re short on time, everything can go straight into the slow cooker and still turn out delicious.
Slow-cooked beef should be tender enough to shred with a fork — that’s the goal. I used a round roast for this recipe, but chuck roast, rump roast, or brisket all work well. Slow cooking breaks down connective tissue, so even tougher cuts become tender and flavorful.
Beef with Mushrooms
- Author: Shannon Epstein
- Prep Time: 10 mins
- Cook Time: 4 hours
- Total Time: 4 hours 10 mins
- Yield: 4 servings
Ingredients
- 2–3 pound beef roast (round, chuck, rump, or brisket)
- 8 ounces mushrooms, sliced
- 1 small onion, sliced
- 2 garlic cloves, minced
- 1/2 cup bone broth or low-sodium beef broth
- 1 1/2 teaspoons salt
- 1 teaspoon rosemary
- 1/2 teaspoon pepper
- 1 tablespoon oil (for Instant Pot or optional pan sear)
Instructions
Slow Cooker
Optional: Heat a little oil in a large pan over medium-high heat. Season the roast with garlic powder, salt, rosemary, and pepper. Sear the roast for a few minutes per side until browned, then remove. Sauté mushrooms, onions, and garlic until softened and deglaze the pan with a splash of broth, scraping up browned bits. Transfer everything to the slow cooker and continue with step 1.
- Season the roast with garlic powder, salt, rosemary, and pepper. Place the roast in the slow cooker and add the garlic, mushrooms, and onions.
- Pour the broth over the roast and vegetables.
- Cook on HIGH for 3–4 hours or LOW for 6–8 hours, until the meat is fork-tender.
Instant Pot
- Select Sauté on the Instant Pot and heat the oil.
- Season the beef with garlic powder, salt, rosemary, and pepper. Sear the beef 2–3 minutes per side until browned, then remove and set aside.
- Add mushrooms, onion, and garlic to the pot and cook 2–3 minutes, stirring frequently.
- Add the broth and deglaze the bottom of the pot by scraping up any browned bits with a wooden spoon.
- Return the beef to the pot. Close the lid and set the valve to seal. Cook on high pressure for 35 minutes. Allow a natural pressure release for 10 minutes, then release any remaining pressure manually.
Nutrition
- Calories: 404
- Sugar: 2 g
- Sodium: 586.6 mg
- Fat: 16.5 g
- Saturated Fat: 4.6 g
- Carbohydrates: 4.8 g
- Fiber: 1.1 g
- Protein: 60.7 g
- Cholesterol: 209.7 mg
I like to serve this roast with mashed cauliflower or mashed potatoes and a simple salad for a complete, comforting meal.
You will need a large 6-quart slow cooker or Instant Pot for this recipe.
This post contains affiliate links. If you click certain product links, the author may receive compensation. See the site’s disclosure policy for details.