Pot Roast with Mushrooms and Broccoli

Pot Roast with Mushrooms and Broccoli

Some dinners just feel like home. A slow-cooked roast with gravy and vegetables, served over a big ol’ scoop of mashed potatoes, is one of those meals that always hits the spot. It’s the kind of hearty, comforting dinner that fills the house with amazing smells and brings everyone to the table.

For this recipe, I used a top round roast, which is a budget-friendly cut of beef that works really well for slow cooking. When it cooks low and slow, the meat becomes tender and flavorful while soaking up all the savory goodness from the onions, mushrooms, garlic, and gravy.

As the roast cooks, the vegetables soften and the gravy develops a rich, savory flavor that pairs perfectly with the beef. Everything comes together into a simple, comforting meal that feels like classic home cooking without requiring a lot of work in the kitchen.

Serve it over a generous scoop of my Ranch Mashed Potatoes so they can soak up all that delicious gravy.

Why This Easy Pot Roast Works

There are a lot of slow cooker pot roast recipes out there, but this one keeps things intentionally simple.

Instead of a long list of ingredients, this recipe uses just a few pantry staples to build flavor:

• salt
  
• pepper
  
• garlic powder
  
• onion powder
  
• brown gravy mix
  

Searing the roast before adding it to the slow cooker is one step I do recommend. It only takes a few minutes but it adds a deeper flavor to the meat.

After searing the roast, I like to deglaze the pan with a little water. This lifts all of those browned bits from the bottom of the pan and adds even more flavor to the gravy.

Once everything goes into the slow cooker, the magic happens while you go about your day.

Ingredients You’ll Need

This easy pot roast recipe uses simple ingredients you can find at almost any grocery store.

You’ll need:

• top round roast
  
• onion
  
• mushrooms
  
• garlic
  
• brown gravy mix
  
• basic seasonings
  

The mushrooms and onions cook down into the gravy and add great flavor and texture.

I like to slice the mushrooms fairly thick because they shrink quite a bit as they cook.

How to Make Pot Roast in the Slow Cooker

*printable recipe card is available at the bottom of this page

Step One: Season the Roast

Start by patting the meat dry with a paper towel, then seasoning the roast on all sides with salt, pepper, garlic powder, and onion powder.

Step Two: Sear the Meat

Next, heat a little oil in a Dutch oven or skillet and sear the roast for about three minutes per side. This step creates a nice crust on the meat and helps develop flavor.

Transfer the roast to the slow cooker.

Step Three: Deglaze the Pan

Add about ½ cup of water to the hot pan and scrape up the browned bits from the bottom with a wooden spatula. Pour that liquid into the slow cooker.

Step Four: Add Garlic and Vegetables

Spread minced garlic over the top of the roast and add the chopped onions and mushrooms around the meat.

As you’re slicing the mushrooms and chopping the onion, you can also go ahead and wash and chop the broccoli. I like to prep it ahead and keep it in a bowl in the refrigerator until it’s time to add it.

Step Five: Make the Gravy

Whisk together the brown gravy mix with water and pour it over everything.

Step Six: Cook

Cook on low for about 7 hours, until the meat is tender and easy to shred.

Step Seven: Add Broccoli

Once the roast is done, add the broccoli on top, cover, and let it cook for at least 30 minutes, or until softened to your liking. Don’t add the broccoli at the beginning, or it will be too mushy by the time you serve the roast.

Step Eight: Serve

Slice or shred the roast and spoon the gravy, onions, and mushrooms over the top.

Serve over mashed potatoes.

Can I Make This in the Pressure Cooker?

Yes! If you’re short on time, this roast can also be made in a pressure cooker.

Season the roast and use the Sauté or Sear function to brown it on all sides for about 2–3 minutes per side. Once it’s seared, add the garlic, onions, mushrooms, and the gravy mixture.

Seal the lid and cook on High Pressure for 90 minutes.

Release the pressure, add the broccoli, then reseal the lid and let it sit for about 10 minutes so the broccoli can steam and soften.

Serve the roast and gravy over mashed potatoes.