Slow cooker roast beef…big hairy, right? Just when you think you’ve seen them all, here’s another! Try me!!

Buttery, tender, packed with flavor and a little Shiraz (without dried soup packets or bottled dressing), this recipe has become our favorite slow-cooker roast beef recipe. We are not big fans of celery so I usually flavor with carrots, potatoes, onions, herbs and garlic. But this time, I omitted the potatoes and served the beef atop creamy garlic mashed potatoes, then added mushrooms sautéed in butter and a tad of the broth. Enjoy!

Savory Slow Cooker Roast Beef

1, 2-3 lb. chuck roast
1 md. red onion, sliced in 1/4-1/2″ slices
3 garlic cloves, minced or pressed
Fresh basil
Fresh oregano
Fresh rosemary
4 T. butter
1/4-1/2 c. Shiraz
Baby carrots
2 pints beef stock
Kosher salt
Ground black pepper

Generously salt and pepper all sides of the roast. Place butter in a large saute’ pan and melt on low-medium heat. Add some of the sliced onion and 1 clove of garlic, then add the roast. Sear or brown the roast on all the sides. Meanwhile, place baby carrots and some of the sliced onion, remainder of garlic and celery in the bottom of the slow cooker. Add the roast, then the herbs, wine, beef stock and a little more salt and pepper. Cook on low 6-8 hours or until tender.

Garlic Mashed Potatoes & Mushrooms
(Amount of ingredients vary based on how many potatoes you use. I used 6 red potatoes which made enough for 2 or 3 mashed potato lovers)
6 red potatoes
Approx. 1/4 c. milk, maybe a little more or less
2-3 T. sour cream
3-4 T. butter
2-3 garlic cloves
Kosher salt
Black pepper

Chop potatoes into 1-2 inch cubes. Cover with water and bring to a boil. Cook potatoes until just tender. Do not overcook. Drain potatoes then place them back in the pan over low heat for 1-2 minutes to evaporate the remaining moisture. Move potatoes to a mixing bowl. Add 3 T. butter and 2 T. sour cream. Start with a little less than 1/4 c. milk, then press garlic into potatoes and add salt and pepper to taste. Mash and taste until creamy, adding milk and seasoning as needed. 

For the mushrooms:
Melt 1 -2 T. butter in a shallow pan. Slice 1/2 lb.-1 lb. mushrooms and add to butter. Stir and cook for a minute or so, then add about 1/2 c. broth to the mushrooms. Simmer the mushrooms in the broth for 3-5 minutes  or until tender, but not overcooked. 

© Amy Carpenter @ Afternoon Popcorn Snack, 2013

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