There’s nothing that’s more comforting than a plate of potatoes and brothy pot roast with mushrooms. I know pot roast for dinner sounds elegant, but this recipe is so simple to throw together. The trick is to use a slow cooker!

This slow-cooker pot roast with mushrooms takes 25 minutes to prep, then cooks on low all day, leaving your house smelling divine when you walk through the door. Served with creamy mashed potatoes, it’s the perfect meal to end the day.

Ingredients for Pot Roast with Mushrooms

• Boneless beef chuck roast: Buy a roast that’s about 3 to 4 pounds.
• Canola oil: Use canola or another high-smoke point oil to brown the meat.
• Shiitake mushrooms: Because a good roast is always better with mushrooms, use umami-rich shiitakes for extra flavor.
• Beef broth: We prefer to use a reduced-sodium broth to tamper down the amount of salt in this dish.
• Dry red wine: You could also sub more beef broth if you prefer not to use wine.
• Tomato sauce: A single 8-ounce can of tomato sauce is all you need.
• Parsnips: Chopped and peeled parsnips add an earthy flavor to this recipe.
• Celery, carrots and onions: The mirepoix ingredients bring classic pot roast flavor.
• Bay leaves and thyme: Herbs add flavor that contrasts nicely with the fatty meat.
• Chili powder: The spice mix adds a surprise flavor—don’t skip it.
• Cornstarch: Use cornstarch to make homemade gravy to serve with your pot roast.

Taste of Home