SLOW COOKER BEEF POT ROAST (MY SECRET FAMILY RECIPE!)

Slow Cooker Beef Pot Roast: a favorite family recipe for an extra flavorful tender beef pot roast that is always an instant family favorite!

SLOW COOKER BEEF POT ROAST (MY SECRET FAMILY RECIPE!)

INGREDIENTS

  • 4 (1 oz) packets McCormick Brown Gravy Mix
  • 3 tablespoons corn starch
  • 1 cup brewed coffee
  • 8 oz red wine (cabernet)
  • 1/2 cup reduced sodium soy sauce
  • 3 tablespoons worcestershire sauce
  • 8 large cloves garlic, minced
  • 2 teaspoons freshly cracked black pepper
  • 2 tablespoons oil
  • 3 lb bottom round roast
  • 1 large bag carrots, peeled and roughly chopped
  • 1 large sweet yellow onion, roughly chopped
  • 2 cups sliced portobello mushrooms

INSTRUCTIONS

  1. In a large bowl, whisk together McCormick Brown Gravy Mix and cornstarch. Slowly whisk in coffee so there are no lumps. Then whisk in wine, soy sauce, worcestershire sauce, garlic and black pepper. Set aside.
  2. In a large heavy bottomed pot over medium high heat, add oil. Add meat and quickly sear on all sides. Transfer meat to slow cooker.
  3. Top meat with carrots, onion and mushrooms. Pour gravy mix on top and place lid on slow cooker.
  4. Cook on low for 8 hours.
  5. Remove roast from slow cooker, shred with forks. Stir gravy and vegetables to combine.
  6. Serve roast topped with gravy and vegetables over mashed potatoes.

NOTES

This recipe originally had instructions to also be made in the instant pot, however so many people were having burn issues that I removed those instructions. If you would still like to try it that way, try at your own risk! When I make it in the instant pot, I cook it on manual, High Pressure for 135 minutes and do a natural pressure release.