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!