Slow Cooker Beef Roast with Rosemary and Thyme

This savory and easy Slow Cooker Beef Roast is smothered in rosemary and thyme gravy with mushrooms. It’s all made from scratch with no canned soups!

This week my oldest is at a camp at the SPCA. I don’t even know what they are doing exactly. Petting kittens and making dog biscuits is the report I got after day one. I think today they are seeing tiny puppies, but that can’t last seven hours. However he is filling his day, I’m sure he is having a good time. It didn’t occur to me when I signed him up that SPCA camp = begging for a pet all week. We currently have zero pets, but I’m wondering if a kitten is in our near future.

I’m fortunate that my boys have camp and preschool for a good part of the summer so that I have time to work on recipes like this pot roast for you. My little one is home with me for the whole month of July, so all my photos that month might be photo bombed by a 3-year old like this:

Even with a slew of wild, hungry kids at home, you could still pull together this slow cooker beef roast in no time. It doesn’t use any prepared ingredients like canned soups or seasoning packets, which makes me feel good about serving it up to my family. Put all the ingredients in your crockpot in the morning, go out and enjoy a summer day with the kids (or at your peaceful, kid-free office), and come home to tender meat and mushrooms in a savory, herbed sauce. Serve it over rice with steamed baby carrots or green beans on the side, and you’ve got a hearty, easy dinner ready to go after a busy day!

Slow Cooker Beef Roast with Rosemary and Thyme

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This made-from-scratch slow cooker beef roast is seasoned with fresh ingredients and marsala wine.

• Total Time: 8 hours 10 minutes
• Yield: 4-6 1x

Ingredients

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• 1/4 c. steak sauce like A1 or Lea and Perrins
• 1/2 c. Marsala wine you can substitute beef broth if you prefer
• 2 tsp. worcestershire sauce
• 2 tbsp. soy sauce
• 4 cloves garlic minced or crushed
• 3/4 c. water
• 1 sweet onion cut in half and sliced
• 8–16 oz. whole mushrooms baby portabellas recommended
• 4 sprigs of thyme
• 4 sprigs of rosemary
• 3–4 lb. chuck roast or other marbled beef roast
• 2 tsp. Cajun seasoning use seasoned salt if you don’t like spicy
• 1/4 c. cold water
• 2 tbsp. cornstarch

 

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Instructions

1. Add steak sauce, wine, worcestershire sauce, soy sauce, garlic and water to slow cooker, and whisk together. Add about half the onion and mushrooms. Lightly crush whole sprigs of herbs with your hand to release their lovely fragrance, and place two of each herb in the slow cooker.
2. Rub all sides of the roast with Cajun seasoning, and place it in the crockpot. Add remaining onion, mushroom, and herbs on top of the meat. Spoon wine mixture over the top of the meat, cover slow cooker, and cook on low for 8-10 hours. Turn meat over once during cooking if possible.
3. About 15 minutes before serving, stir cornstarch into cold water until dissolved, and then gently stir mixture into slow cooker. (This will thicken the sauce up a bit and make it beautifully shiny.)
4. Shred beef and serve over rice with mushrooms and sauce.

 

Notes

The amount of mushrooms in this recipe varies depending on your taste. Adding more mushrooms can also help stretch the roast to serve more people!

• Author: Andi
• Prep Time: 10
• Cook Time: 480
• Category: Main
• Cuisine: Slow Cooker