Beef/ Italian/ Sauces/Condiments/ Slow Cooker

Italian Pot Roast with Mushroom Sauce

Sunday.  Pot Roast.  It’s as American as apple pie.  This week I decided to mix it up a bit and make an Italian seasoned pot roast.  Mushrooms were on the ‘must go’ sale at the market for a $1 a pound.  I grabbed 4 pounds worth.  I ended up using almost 3 pounds to make this dinner.  But not a mushroom went to waste.

My dinner guests had never had polenta before so I felt serving this full-flavored roast over polenta was the perfect combination.  The red wine in the sauce helped make the broth more hearty in both taste and texture.You’ll notice in the images that none of the vegetables were used when serving.  I put them in a container and set them aside to be used in another dish for another day.  The veggies added flavor to the broth that was used to make the mushroom sauce and still perfectly edible.  However they didn’t fit with the meal I was preparing and I don’t believe in wasting food.  Stay tuned for how they were used.

Italian Pot Roast with Mushroom Sauce

Author: Michelle
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Ingredients

Roast:

  • 3-5 pound beef roast
  • Olive oil
  • 1 can low-sodium beef broth
  • 1/2 cup red wine
  • 3-4 cloves garlic
  • 2 tsp Italian seasonings
  • 1 cup (8 oz) sliced mushrooms
  • 1 medium onion sliced
  • 1 cup diced carrots
  • 3 stalks celery; chopped
  • 1 heaping tbsp freshly chopped parsley
  • 1 8- oz can tomato sauce
  • Salt and pepper; to taste

Mushroom Sauce:

  • 2 pounds sliced mushrooms
  • 3 tbsp butter; divided
  • 1 tbsp olive oil
  • 2 tbsp flour
  • 31/2 +/- cups liquid from roast
  • Salt/pepper/garlic to taste

Instructions

  1. In a hot pan, add a small amount of olive oil and sear the roast on all sides.
  2. Remove from heat. In a slow cooker, add roast and all the remaining ingredients under the roast directions.
  3. Cook on low for 6 hours or until ready to serve.
  4. Once ready to serve dinner, remove roast from slower cooker and set aside allowing it to rest.
  5. In the same pan that you seared the roast with earlier, add one tbsp butter and one tbsp olive oil.
  6. Pull up any stuck on bits from searing the roast.
  7. Add the mushrooms and sauté them?about 6 minutes, give or take.
  8. Once cooked to your personal liking, remove them from the pan and set aside.
  9. Return pan to heat and add two tbsp butter and melt.
  10. Slowly add 2 tbsp flour, whisking to create a roux.
  11. Once the roux is in a paste-like consistency, slowly add the liquid from the roast, making sure to incorporate the roux completely.
  12. Add the reserved mushrooms and any liquid from resting.
  13. If needed, add any salt, pepper, and/or garlic.
  14. Bring to a low boil and allow to simmer for a few minutes.
  15. Remove from heat.
  16. Serve mushroom sauce over sliced beef roast.

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48 Comments

  • Reply
    Aggie
    February 20, 2015 at 7:17 am

    This looks delicious!!

  • Reply
    Parmesan Polenta
    March 15, 2015 at 7:30 pm

    […] Parmesan Polenta served with Italian Pot Roast with Mushroom Sauce […]

  • Reply
    Liliana
    April 5, 2015 at 1:00 pm

    #10 correction needed. The word flour is missing. 🙂

    • Reply
      Michelle
      April 5, 2015 at 1:49 pm

      Thank you!!! Fixed it. I often write these at night when I should be sleeping. 🙂 Hope you are enjoying your holiday.

  • Reply
    Kelly @ TastingPage
    April 10, 2015 at 11:36 am

    You’re so right that certain recipes lend themselves to Sunday night cooking. This is definitely one of them. You got me thinking about Sunday already. May need to try your recipe then!

    • Reply
      Michelle
      April 10, 2015 at 2:53 pm

      Glad to hear it! Hope you enjoy it. I think a pork roast is on my Sunday menu.

  • Reply
    KC the Kitchen Chopper
    April 10, 2015 at 11:37 am

    Mushrooms, Steak, and cheesy polenta. Wow. What a fantastic combo! 🙂

    • Reply
      Michelle
      April 10, 2015 at 2:53 pm

      Couldn’t agree more KC!

  • Reply
    Debi @ Life Currents
    April 10, 2015 at 11:59 am

    When I was a kid my mom would make pot roast on Sundays. It was one of my favorites, and I remember asking for it regularly. Yours looks fabulous! Thanks for bringing back some good memories! 🙂

  • Reply
    Janette@culinaryginger
    April 10, 2015 at 1:38 pm

    This is Italian comfort food, what a delicious bowl of food it makes me want to dive in. Lovely recipe.

  • Reply
    Joanne T Ferguson
    April 10, 2015 at 9:10 pm

    This looks absolutely delicious and makes me want to dive right in!

  • Reply
    Tara
    April 11, 2015 at 10:17 am

    I love that you have this paired with the creamy polenta, looks amazing!!

  • Reply
    Marlys (This and That)
    April 11, 2015 at 3:30 pm

    We had pot roasts every Sunday growing up and I don’t think I have made one for many years.. This sounds wonderful and I know my hubby would like it with all the mushrooms.

    • Reply
      Michelle
      April 11, 2015 at 10:36 pm

      I don’t make them nearly as often as I would like. Hope you all enjoy it.

  • Reply
    Abigail
    April 11, 2015 at 4:36 pm

    Wow – that looks so moist and delicious! Pinned. 🙂

  • Reply
    Nicole Neverman
    April 12, 2015 at 2:37 am

    This pot roast looks absolutely wonderful! I just LOVE the sound of the mushroom sauce.

  • Reply
    Dannii @ Hungry Healthy Happy
    April 12, 2015 at 11:56 am

    This looks like my ultimate comfort food. So good!

    • Reply
      Michelle
      April 12, 2015 at 3:54 pm

      Thank you Dannii, it really is comfort food.

  • Reply
    Libby with Lemony Thyme
    April 12, 2015 at 3:08 pm

    There is so much comfort in this dish. I adore mushrooms and they’re the best with beef. Yummy!!

    • Reply
      Michelle
      April 12, 2015 at 3:55 pm

      Thank you Libby, it’s such a perfect family time meal.

  • Reply
    Healing Tomato
    April 13, 2015 at 8:59 am

    A dinner time pot roast recipe sounds so good. I have to admit that it looks very appealing. That is a very hearty meal.

    • Reply
      Michelle
      April 13, 2015 at 11:43 am

      You will just have the mushrooms!

  • Reply
    Elena
    April 13, 2015 at 12:21 pm

    I love mushroom sauce and polenta! This pot roast must be delicious!

  • Reply
    Katerina
    April 13, 2015 at 1:05 pm

    A true family meal! I love that red gravy!

  • Reply
    Kayla
    July 6, 2015 at 1:39 pm

    How many servings is this ?

    • Reply
      Michelle
      July 6, 2015 at 1:43 pm

      Depending on the size of roast you ultimately go with, at least 6.

  • Reply
    Kia
    October 24, 2015 at 2:44 pm

    Going to make this tomorrow Have no doubt it will be delicious. But, being from the south with an English husband, we’ll have rice, roast potatoes, brocolli and Yorkshire puddings. Keep your a posted.

    • Reply
      Michelle
      October 25, 2015 at 1:57 am

      Looking forward to hearing how you liked it.

      • Reply
        Jenj
        December 5, 2015 at 11:58 am

        What temperature do you put the roast at and for how long

        • Reply
          Michelle De La Cerda
          December 5, 2015 at 12:06 pm

          I put it on low for 6 hours, but I have a weak slow cooker, so check yours after 4 hours. It’s in step 3. Or do you want oven directions?

          • Luvenya
            January 5, 2016 at 11:29 pm

            Hey there, would you be able to give me the oven directions for this roast? Thanks so much!

  • Reply
    Judy
    February 1, 2016 at 1:57 pm

    What kind of beef roast would you recommend?

    • Reply
      Michelle De La Cerda
      February 1, 2016 at 2:45 pm

      Any “tough” cut works, so round or chuck is best. I am a “what’s on sale” type girl.

  • Reply
    Louisa
    April 10, 2016 at 6:38 pm

    I made this year today with creamy polenta and it was EXCEPTIONAL!

  • Reply
    Ava
    June 1, 2016 at 2:05 pm

    Hi !
    You use slow roaster or slow cooker ? (you mention both )
    I dont have a slow roaster , never did but thinking to buy one …how dose it works? Dose it really roast the meat or just cook it like the slow cooker?
    thanks

    • Reply
      Michelle De La Cerda
      June 1, 2016 at 2:16 pm

      Hi Ava, thanks for catching that, I really need to go back into this recipe and update it (it was one of my firsts). It’s a slow cooker.

      • Reply
        Ava
        June 1, 2016 at 2:26 pm

        wow what a fast reply 😀
        Slow cooker I have 3 so no problem then lol
        thanks !

        • Reply
          Michelle De La Cerda
          June 1, 2016 at 2:30 pm

          You caught me trying to clean up the email inbox (horrible task), so your comment came right in and in front of my face.

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