Best 14 Slow Cooked Roast With Mushrooms Onions Au Jus Recipes

SLOW COOKER POT ROAST WITH ONION MUSHROOM GRAVY

Steps:

• Heat a large skillet with 2 tbsp of olive oil on the bottom. Fry the roast until it is browned on all sides. Place into the bottom of your slow cooker.
• Add in all of the vegetables around the beef roast.
• In a large measuring cup, whisk together the Worcestershire sauce, beer, soup and soup mix until combined. IF you do not want to use beer, use beef broth instead!
• Pour the mushroom mixture all over the roast, coating it completely.
• Place the lid on top of the slow cooker and cook on low for 8-10 hours or until the meat falls apart. The roast is done when you can pull it apart with two forks easily.
• Take 2-3 cups of the sauce and place it in a saucepan. Bring it to a boil and reduce for 5-6 minutes.
• Whisk together 1 tbsp of cornstarch with 1/4 cup water. Whisk into the boiling sauce and cook until it thickens.
• Shred the roast beef and serve with gravy.

SLOW COOKER AU JUS POT ROAST

Steps:

• Rub chuck roast with 1 tablespoon Worcestershire sauce and sprinkle on all sides with steak seasoning.
• Heat olive oil in a large skillet over medium-high heat. Sear the roast in the hot oil until browned, about 5 minutes per side. Transfer roast to a slow cooker.
• Dissolve beef bouillon cube in the coffee and pour the mixture over the roast. Pour tomato sauce over meat and season with oregano; drizzle meat with 2 teaspoons Worcestershire sauce.
• Set cooker to Low and cook until meat is tender, 8 to 10 hours.

SLOW COOKER ONION-MUSHROOM POT ROAST

Steps:

• Sprinkle both sides of roast generously with salt and pepper.
• Dredge in flour.
• Brown meat on both sides in oil over medium heat.
• Place browned meat in slow cooker.
• Add beef broth, onions and mushrooms.
• Cook about 3-4 hours on high.
• Add potatoes and carrots. (Add more if you need more for your family).
• Continue cooking another hour and a half to two hours until carrots and potatoes are fork tender.
• Remove carrots, potatoes, onions and mushroom to separate serving bowls. Keep warm.
• Remove beef roast to platter and slice or chunk down.
• Pour remaining beef broth mixture from crockpot into a large saucepan.
• Heat over medium heat until mixture boils.
• Mix about one-fourth to one-third cup of gluten free flour with about the same amount of water. (Or use regular flour).
• Whisk to combine.
• Add flour mixture about a tablespoon at a time to crockpot and keep whisking until all the flour mixture is incorporated.
• If the gravy is not as thick as you like, repeat adding more flour/water mixture.
• Add Kitchen Bouquet seasoning and continue whisking until mixture thickens and boils.
• Season with more salt and pepper, if desired.
• Stir to combine and serve.

MUSHROOM SLOW COOKER ROAST BEEF

Steps:

• Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

SLOW COOKER BEEF AU JUS

Steps:

• Cut roast in half. In a large nonstick skillet coated with cooking spray, brown meat on all sides over medium-high heat. , Place onion in a 5-qt. slow cooker. Top with meat. Combine the broth, gravy mix, garlic and pepper; pour over meat. Cover and cook on low for 6-7 hours or until meat is tender. , Remove meat to a cutting board. Let stand for 10 minutes. Thinly slice meat and return to the slow cooker; serve with cooking juices and onion.

MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST

Steps:

• Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
• Cook on Low for 8 hours.

ROAST BEEF WITH ONION AU JUS

Steps:

• With a sharp knife, make four slits in the top of each roast and insert garlic cloves into slits. , In a Dutch oven over medium-high heat, brown roast on all sides in oil; drain. Rub soup mix over meat. Add water; cover and bake at 325° for 2-1/2 to 3 hours or until tender. , Remove meat from cooking liquid; cool meat. Cover and refrigerate overnight. Skim fat from cooking liquid; refrigerate in a covered container. , Slice beef 1/4 in. thick, set aside. Pour cooking liquid into a large measuring cup. If needed, add enough water or beef broth to measure 3 cups. , In a Dutch oven, combine au jus mix and reserved cooking liquid until smooth. Cook and stir over medium until mixture comes to a boil. Reduce heat; add sliced beef and reheat on low for 15-20 minutes.

RUMP ROAST AU JUS

Steps:

• In a small bowl, mix together black pepper, paprika, chili powder, celery salt, cayenne pepper, garlic powder, and mustard powder. Rub mixture over the surface of the meat. Place roast in a slow cooker, and add 1/2 cup water.
• Cover, and cook on Low for 8 to 10 hours. When meat is tender and well done, transfer roast to a serving platter. Skim fat from juices, and strain; serve with meat.

SLOW-COOKER MUSHROOM AND ONION POT ROAST SANDWICHES

Steps:

• Place onions and mushrooms in 3 1/2- to 4-quart slow cooker. Top with beef roast. Pour broth over beef. Sprinkle soup mix (dry) over beef.
• Cover and cook on low heat setting 8 to 10 hours.
• Remove beef from cooker; place on cutting board. Cut beef into 1/4-inch slices. To serve, fill rolls with beef. Remove onions and mushrooms from cooker, using slotted spoon, and place on beef. Serve juices in cooker in small individual bowls for dipping if desired.

CONTEST-WINNING MUSHROOM POT ROAST

Steps:

• Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.

ULTIMATE ROAST BEEF - SLOW COOKER RECIPE

Steps:

• Add slow-cooker liner for easy clean up. Peel and chop vegetables into large chunks.
• Add 1/2 of the Onion soup mix and 1/2 of the Au Jus mix to slow cooker.
• Add oil into frying pan, turn on high heat. Brown roast on all sides. Add to slow cooker.
• Add vegetables to slow-cooker, add remaining Au Jus and Onion Soup Mix. Pour beef stock over roast & vegetables.
• Cook on low for 8-10 hours, turning half way through. Roast is done when meat falls apart.

SIMPLE HOT ROAST BEEF SANDWICHES WITH MUSHROOM AU JUS

Steps:

• In a large skillet, saute mushrooms in olive oil. While they are sauteeing, season with garlic, Mccormick's, salt, and pepper.
• Add beef broth (reserve 1/2 a cup), worcestershire sauce, and onion.
• In a small bowl, mix 1/2 cup beef broth with cornstarch. Add to the mushroom mixture. Bring to a bowl, then reduce heat and let simmer about 5 minutes.
• Add roast beef to mushroom au jus and cover, simmering about 10 minutes.
• Meanwhile, cut your Italian bread into 8 slices. If not already split (sandwich style) go ahead and cut them, so you have 16 total slices of bread.
• Place bread on cookie sheet. On 8 of the slices (bottom slice) place about 4 or 5 pieces of roast beef on each, then spread mushrooms evenly among each sandwich. Top each sandwich with a slice of swiss cheese.
• Place sandwiches in oven and broil just until cheese is melted and bread is a bit toasted, about 5 minutes.
• Serve sandwiches with a side of au jus to dip in!

MUSHROOM AU JUS

Steps:

• Put the shiitakes in a bowl and add the hot water. Cover and let stand until softened, about 20 minutes. Using a slotted spoon, remove the mushrooms from the water and cut off and discard the stems. Swish the mushrooms in the soaking water to loosen any grit. Finely chop the mushrooms; reserve the soaking liquid.
• Heat the oil in a saucepan. Add the mushrooms and cook over high heat until starting to brown, about 3 minutes. Add 2 tablespoons of the soy sauce and the garlic and cook over high heat until the soy sauce evaporates and the mushrooms brown, about 5 minutes. Pour in the reserved soaking liquid, stopping when you reach the grit, and the remaining 2 tablespoons of soy sauce and stir well. Cover and simmer over low heat until the mushrooms are tender, about 5 minutes. Season with salt and pepper.

EASY ROAST WITH ONION / MUSHROOM GRAVY - CROCK POT

Steps:

• First, place the roast in your crock pot.
• Then, sprinkle the onion soup mix on top of the roast.
• Finally, spread the undiluted soup on top.
• Cook on low.