Fall is in the air! With the start of October the weather (in Denver at least) starts to change and it’s a great time to pull out the Crock-Pot. This month is Crocktober in the Powers household. We’ve been cooking 4 meals a week in our slow cooker and I plan to continue for the rest of the month. Each Monday I will be posting 4 recipes along with a complete grocery shopping list.
We adore pot roast in our house. I was realizing as I took this photo that pot roast is a fairly ugly food. It’s one of those meals that’s mostly brown in color and doesn’t have a lot of visual appeal, but everyone always gobbles it up. This one is so juicy and full of flavor, even in the dry climate of Colorado. My husband even gave this recipe his highest complement: “Hon, that was so good that I didn’t even put ketchup on it at all!!” I tried to make it as simple as possible, but if you want to leave a few of the veggies out out, feel free.
Print
Rosemary Mushroom Pot Roast
- Prep Time: 10
- Cook Time: 480
- Total Time: 490
Description
A juicy, flavorful pot roast recipe featuring juicy beef, rosemary and mushrooms.
Ingredients
- 2–4 lb beef pot roast cut (chuck or bottom round)
- 2 medium carrots, sliced (or baby carrots)
- 3 turnips, diced
- 1 small onion, diced
- 6 medium red potatoes, diced
- 2 sticks celery, diced
- 1 can sliced mushrooms partially drained
- 1/4 cup of marinara or tomato sauce
- 1 cup beef broth
- 1 1/2 Tablespoons Worcestershire sauce
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 2 garlic cloves, minced
- Salt to taste
- Pepper to taste
Instructions
- In a large skillet, briefly sear beef roast on all sides in olive oil. This will lock in the juices.
- Place a liner in the slow cooker and add all veggies, reserving the mushrooms.
- Place beef roast on top of veggies.
- Combine mushrooms, marinara, beef broth, Worcestershire sauce, garlic, herbs and spices in a small bowl and pour over the top of the roast in the slow cooker.
- Cover and cook for 8 hours on low.
Notes
- Our grocery store sells a “soup mix” of carrots, celery, onion, turnip, and potato for $2. If you can find a mix like that, feel free to use it or swap in your favorite starchy vegetables.
- Gluten Free: This should be gluten-free. (As always, check each ingredient for hidden sources of gluten.)
- Dairy-Free: this is dairy-free
Nutrition
- Serving Size: 6
Crocktober 2014 Week 2
This is the second week of Crocktober recipes for 2014. Recipes for this week are:
Rosemary Mushroom Pot Roast, Creamy Pesto Chicken, Loaded Baked Potato Soup, and Spaghetti Squash with Meatballs
Here’s Crocktober Week 1, Week 3, and Week 4
I’ve listed each recipe’s ingredients directly below it and here is the
Crocktober 2014 Week 2 Printable Shopping List
Click the photos to get the complete recipes and don’t miss my family-pleasing pot roast recipe at the bottom.
Recipe 1: Crockpot Creamy Pesto Chicken by The Frugal Girls (Serves 4-5, gluten-free)
Recipe 2: Crockpot Spaghetti Squash with Meatballs by I Wash You Dry (Serves 4, gluten-free if using GF meatballs)
Recipe 3: Slow Cooker Loaded Baked Potato Soup by Amuse Your Bouche (Serves 4, Gluten-free, vegetarian)
Recipe 4: This Rosemary Mushroom Pot Roast (Serves 6, gluten-free)
Are you doing Crocktober? What’s your favorite thing to make in a slow cooker?
This post is linked up with Menu Plan Monday over at Org Junkie.com
Yum! This looks so good! I’m going to have to pin this. I love meals like this I can pop in the slow cooker and eat when I get home. No effort on my part. Haha. Thanks for sharing because i’m pinning.
I also love easy. It’s been awesome to have dinner ready for me each night in the Crockpot when I get home. Let me know how you like it!
These recipes all look great! I love pot roast and we haven’t had it in forever. Looking forward to trying your recipe! Thanks for linking up with us at Foodie Fridays and watch for a share on my Facebook page on Sunday early evening!
Thanks Michelle! Love the party. 🙂 Let me know how the pot roast goes for you.
nom nom all sound delish! i love pot roast from the slow cooker but haven’t thought to add rosemary, that will be a nice switch 🙂 Now I have to read the squash – curious if she added them whole for the photo or actually cooked them that way…We tried spaghetti squash for the first time a few weeks ago and the propaganda is no lie, it is actually very good!
The rosemary really brings out all the best in a pot roast. You should definitely try it out! The squash is added halved just like that. That’s the beauty of a spaghetti squash. You bake it and then it shreds itself into noodles just like that.
It is in my plans to buy a crock pot and these recipes are perfect to start using it! Thanks for coming and linking up at The Weekend Social. All posts get pinned in our pinterest board! Please be sure to come back next week starting Thursdays at 9PM EST on culinaryflavors.gr ! I hope to see you there!
As soon as you get one, you’ll wonder how you ever got along without one! I’ve been using my Crock-Pot every day this month and may just continue my crocktobering through November!
This looks so delicious. Thanks so much for sharing this at The Southern Special.
Thanks for hosting Trish!