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Anne Murphy

Pot Roast in Mushroom Broth

Pot Roast with mushroom broth - simmered in a slow cooker for an easy, richly flavored meal. Thicken the broth if you want gravy!
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course: Main
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 shiitake mushroom caps or equivalent amount of other dried mushroom
  • 2 large onions
  • 6 medium carrots
  • 4 white potatoes
  • 3 1/2 lb. eye round roast
  • 1/2 t salt

Method
 

  1. Put mushrooms to soak in one cup warm water.
  2. Peel, quarter, and slice onions thin. Trim and cut carrots and potatoes in large pieces. Put about half the onions in the bottom of a slow cooker, layer carrots and potatoes on top of them.
  3. Pour in mushrooms and soaking liquid, tucking the mushrooms down among the vegetables.
  4. Place the roast on top of the vegetables. Strew the rest of the onion on top of the meat, and sprinkle with salt.
  5. Cook on Low for 8 hours

Notes

Serve with the flavorful broth, or thicken the broth to make gravy.