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Pot Roast with Vegetables, Garlic & Porcini Mushrooms

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

  • 34 pounds boneless chuck roast
  • 2 Tbsp canola oil (olive oil burns too easily, so I definitely do not recommend olive oil)
  • Mrs. Dash Garlic and Herb blend
  • Nature’s Seasons
  • 1 large onion, chopped
  • 8 large cloves of garlic, peeled, smashed, and chopped
  • 1/2 cup red wine (I use a Meritage blend)
  • 1 cup water with 3 – 4 tsps. beef bouillon (I use “Better Than Bouillon) or low-sodium beef broth
  • 3 large carrots, peeled and cut up the way you prefer
  • 3 large Idaho russet potatoes, peeled and cut into 2” cubes
  • 4 stalks celery, cut into 2” pieces
  • 1 packet dried porcini mushrooms
  • 1 cup finely chopped Italian parsley


  1. In a large heavy pot, heat the oil.
  2. Season the roast with salt and pepper to taste, Mrs. Dash, and Nature’s Seasons.
  3. Brown on all sides about 4 minutes per side.
  4. Place the roast in the slow cooker with the garlic on the bottom of the pot.
  5. Add the carrots, onion, potatoes, celery, mushrooms, and Italian parsley.
  6. Blend the bouillon with the liquids.
  7. Add the liquids to the pot.
  8. Cover and cook on low setting for 8 hours or on high setting for 4 hours.


  • Calories: 0
  • Fat: 0
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