Mushroom Slow Cooker Roast Beef Recipe -
Mushroom Slow Cooker Roast Beef Recipe
  • READY IN 9+ hrs

Mushroom Slow Cooker Roast Beef

Recipe by  

"This is tender, fall-off-the-bone roast beef with mushrooms. It's perfect as-is. Shred the leftovers for cheese steak sandwiches."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    9 hrs

    9 hrs 5 mins


  1. 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.
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  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2008

If I don't have a can of beer, what can I use in it's place? Thank you!

Most Helpful Critical Review
Dec 04, 2011

This is a nice recipe for beef and mushroom pot roast, but why use a standing rib roast, which is much better roasted with dry heat. An arm roast or chuck roast works well here and is a LOT less expensive

Dec 02, 2008

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.

Nov 05, 2008

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

Oct 31, 2011

I've used beer with beef roasts (Guinness Draught to be exact) and I've used onion soup mix too (Beefy Onion to be exact). But I've never used the two together and I was a little uncertain about trying it - it turns out I needn't have been. I used a rump roast - I made slits and inserted slivers of fresh garlic. I used just the 8 ounce package of mushrooms I had on hand and that was plenty, tho' I did add several cippollini onions (a nice touch, by the way). The beer taste disappears entirely and gives way to a rich, deep beefy broth. The roast itself is robustly flavored and fork tender. Normally I'll dredge the roast in flour and then brown it in butter but, the truth be told, I was too lazy this time - but it didn't matter as the roast sure didn't seem to suffer for it! Awesome good - glad I tried it in spite of my skepticism.

Dec 04, 2011

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!

Jan 14, 2009

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.

Dec 15, 2008

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.


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  • Calories
  • 388 kcal
  • 19%
  • Carbohydrates
  • 6.2 g
  • 2%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 28.1 g
  • 43%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 24.4 g
  • 49%
  • Sodium
  • 453 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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