{"id":67571,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/contest-winning-mushroom-pot-roast\/"},"modified":"2025-02-17T17:01:47","modified_gmt":"2025-02-17T23:01:47","slug":"contest-winning-mushroom-pot-roast","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/contest-winning-mushroom-pot-roast\/","title":{"rendered":"Pot Roast with Mushrooms"},"content":{"rendered":"<p>There\u2019s nothing that\u2019s 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 <a href=\"https:\/\/www.tasteofhome.com\/article\/the-best-slow-cooker\/\" data-name=\"www.tasteofhome.com\/article\/the-best-slow-cooker\/\" data-module=\"content engagement\" data-position=\"embedded links\">slow cooker<\/a>!<\/p>\n<p>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 <a href=\"https:\/\/www.tasteofhome.com\/recipes\/traditional-mashed-potatoes\/\" data-name=\"www.tasteofhome.com\/recipes\/traditional-mashed-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\">mashed potatoes<\/a>, it\u2019s the perfect meal to end the day.<\/p>\n<h2>Ingredients for Pot Roast with Mushrooms<\/h2>\n<ul>\n<li><strong>Boneless beef chuck roast:<\/strong> Buy a roast that&#8217;s about 3 to 4 pounds.<\/li>\n<li><strong>Canola oil:<\/strong> Use canola or another high-smoke point oil to brown the meat.<\/li>\n<li><strong>Shiitake mushrooms:<\/strong> Because a good roast is always better with mushrooms, use umami-rich shiitakes for extra flavor.<\/li>\n<li><strong>Beef broth:<\/strong> We prefer to use a reduced-sodium broth to tamper down the amount of salt in this dish.<\/li>\n<li><strong>Dry red wine:<\/strong> You could also sub more beef broth if you prefer not to use wine.<\/li>\n<li><strong>Tomato sauce:<\/strong> A single 8-ounce can of tomato sauce is all you need.<\/li>\n<li><strong>Parsnips:<\/strong> Chopped and peeled parsnips add an earthy flavor to this recipe.<\/li>\n<li><strong>Celery, carrots and onions:<\/strong> The <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-mirepoix\/\" data-name=\"www.tasteofhome.com\/article\/what-is-mirepoix\/\" data-module=\"content engagement\" data-position=\"embedded links\">mirepoix<\/a> ingredients bring classic pot roast flavor.<\/li>\n<li><strong>Bay leaves and thyme:<\/strong> Herbs add flavor that contrasts nicely with the fatty meat.<\/li>\n<li><strong>Chili powder:<\/strong> The spice mix adds a surprise flavor\u2014don&#8217;t skip it.<\/li>\n<li><strong>Cornstarch:<\/strong> Use cornstarch to make homemade gravy to serve with your pot roast.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Brown the roast<\/h3>\n<p>Sprinkle the roast with salt and pepper. In a Dutch oven, brown the roast in oil on all sides.<\/p>\n<h3>Step 2: Slow-cook on low<\/h3>\n<p>Transfer the roast to a 6-quart 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 six to eight hours or until meat is tender.<\/p>\n<h3>Step 3: Make the gravy<\/h3>\n<p>Remove the meat and vegetables to a serving platter and keep warm. Discard the bay leaves. Skim the fat from the cooking juices and transfer the juices to a small saucepan. Bring the liquid to a boil, then combine the cornstarch and water until smooth, gradually stirring them into the pan. Bring to a boil and cook and stir for two minutes or until thickened.<\/p>\n<p>Serve pot roast with mashed potatoes, meat and vegetables.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2115110\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Pot-Roast-with-Mushrooms_TOHD25_119413_JonathanMelendez_02.jpg?fit=700%2C1024\" alt=\"A table setting with plates of beef stew over mashed potatoes, surrounded by a bowl of fresh greens. The stew contains chunks of beef, carrots, and other vegetables in a rich sauce. Salt and pepper shakers and utensils are nearby.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Use different herbs:<\/strong> If you don&#8217;t have parsley on hand, rosemary works, too.<\/li>\n<li><strong>Use potatoes instead of parsnips:<\/strong> For something even more hearty, replace the parsnips with big chunks of potato. This could also work well as an alternative to serving with mashed potatoes.<\/li>\n<li><strong>Serve with rice or polenta:<\/strong> Again, if you\u2019re not a fan of mashed potatoes, this pot roast with mushrooms goes well with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dreamy-polenta\/\" data-name=\"www.tasteofhome.com\/recipes\/dreamy-polenta\/\" data-module=\"content engagement\" data-position=\"embedded links\">dreamy polenta<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/creamy-parmesan-rice\/\" data-name=\"www.tasteofhome.com\/recipes\/creamy-parmesan-rice\/\" data-module=\"content engagement\" data-position=\"embedded links\">creamy Parmesan rice<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Pot Roast with Mushrooms<\/h2>\n<p>Pot roast will stay good in an <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-food-storage-containers\/\" data-name=\"www.tasteofhome.com\/collection\/best-food-storage-containers\/\" data-module=\"content engagement\" data-position=\"embedded links\">airtight container<\/a> in the fridge for up to four days. To keep it moist and juicy, be sure to store the meat with its juices.<\/p>\n<h3>Can you make pot roast ahead of time?<\/h3>\n<p>Yes! Pot roast is a great meal to have on hand throughout the week. To reheat it, simply place the pot roast with the liquids in a saucepan or skillet and heat for 10 minutes on medium-low heat.<\/p>\n<h2>Pot Roast with Mushrooms Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2115109\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Pot-Roast-with-Mushrooms_TOHD25_119413_JonathanMelendez_01.jpg?fit=700%2C1024\" alt=\"Plate of beef stew with carrots, potatoes, and gravy served over mashed potatoes. Two plates and a bowl of salad are in the background. Salt and pepper shakers, a knife, and a fork are placed next to the main plate on a napkin.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<h3>Should vegetables go on the top or bottom of the slow cooker?<\/h3>\n<p>The top! You want to avoid the vegetables getting too mushy, so put them on top of the meat instead of placing them on the bottom before the meat goes in.<\/p>\n<h3>Should pot roast be submerged in liquid?<\/h3>\n<p>While the liquid does help to soften the roast and give it that melt-in-your-mouth consistency, there\u2019s no reason to fully submerge the roast. The liquid that\u2019s in the crock of the slow cooker will be enough.<\/p>\n<h3>Does pot roast get more tender the longer you cook it?<\/h3>\n<p>Yes! Pot roast does get tender the longer you cook it in the liquid, so if it feels tough, give it time. The collagen and fat will break down and create a softer piece of meat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Packed with wholesome veggies and tender beef, this is one company-special entree all ages will like. Serve mashed potatoes alongside to soak up every last drop of the beefy gravy. \u2014Angie Stewart, Topeka, Kansas<\/p>\n","protected":false},"author":8105,"featured_media":2115031,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,307308,307313,304328,304998,304292,305487,304338,303966,304988,305004,306848,304268,307307,307688,306441,324623,304078,307614,304353],"categories-v2":[308623,310347,310349,308988,308319,308984,308481,308945,308305,310796,308992,308495,308935,308951,309603,259483,310342,310663,312419,309177,308698,309004,310591,309005],"coauthors":[199148],"recommended_recipes":[{"post_title":"Contest-Winning Chicken with Mushroom Sauce","post_link":"\/recipes\/contest-winning-chicken-with-mushroom-sauce\/","post_image":"\/wp-content\/uploads\/2024\/10\/Contest-Winning-Chicken-with-Mushroom-Sauce_EXPS_FT24_24891_EC_0927_1.jpg"},{"post_title":"Baked Chicken and Mushrooms","post_link":"\/recipes\/baked-chicken-and-mushrooms\/","post_image":"\/wp-content\/uploads\/2025\/01\/Baked-Chicken-and-Mushrooms_EXPS_TOHD24_22740_OrlyCatz_08.jpg"},{"post_title":"Pork Tenderloin with Mushrooms","post_link":"\/recipes\/mushroom-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2024\/11\/Pork-Tenderloin-with-Mushrooms_EXPS_TOHD24_12820_IsabellaCassini_14.jpg"},{"post_title":"Contest-Winning Roasted Tomato Soup","post_link":"\/recipes\/contest-winning-roasted-tomato-soup\/","post_image":"\/wp-content\/uploads\/2025\/03\/EXPS_TOHVP24_132607_MF_08_27_1.jpg"},{"post_title":"Potluck Sausage-Stuffed Mushrooms","post_link":"\/recipes\/potluck-sausage-stuffed-mushrooms\/","post_image":"\/wp-content\/uploads\/2017\/09\/EXPS_3155_BEA1227353B06_21_4bC_RMS.jpg"},{"post_title":"Pressure-Cooker Mushroom Pot Roast","post_link":"\/recipes\/pressure-cooker-mushroom-pot-roast\/","post_image":"\/wp-content\/uploads\/2019\/04\/Pressure-Cooker-Mushroom-Pot-Roast_EXPS_SIPRDTB19_237780_B05_31_1b.jpg"},{"post_title":"Contest-Winning Old-Fashioned Pot Roast","post_link":"\/recipes\/contest-winning-old-fashioned-pot-roast\/","post_image":"\/wp-content\/uploads\/2017\/09\/Contest-Winning-Old-Fashioned-Pot-Roast_exps9185_RDS2719782B05_14_5bC_RMS.jpg"},{"post_title":"Mushroom & Leek Pie","post_link":"\/recipes\/mushroom-leek-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps187327_TH153340D20_03_3b.jpg"},{"post_title":"Contest-Winning Teriyaki Pork Roast","post_link":"\/recipes\/contest-winning-teriyaki-pork-roast\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps35379_SD1113248D33C-2.jpg"},{"post_title":"Tasty Turkey and Mushrooms","post_link":"\/recipes\/tasty-turkey-and-mushrooms\/","post_image":"\/wp-content\/uploads\/2018\/05\/Tasty-Turkey-and-Mushrooms_EXPS_SDAS18_27510_D03_30__6b-1.jpg"},{"post_title":"Apple and Onion Beef Pot Roast","post_link":"\/recipes\/apple-and-onion-beef-pot-roast\/","post_image":"\/wp-content\/uploads\/2017\/09\/Apple-and-Onion-Beef-Pot-Roast_exps17240_LSC143267B09_18_1b_RMS.jpg"},{"post_title":"Pot Roast with Mushroom Gravy","post_link":"\/recipes\/pot-roast-with-mushroom-gravy\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40903_SCS1557701D29.jpg"},{"post_title":"Roast Beef with Mushroom Sauce","post_link":"\/recipes\/roast-beef-with-mushroom-sauce\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Turkey and Mushroom Potpies","post_link":"\/recipes\/turkey-and-mushroom-potpies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Turkey-and-Mushroom-Potpies_EXPS_THCA18_121583_C08_31_7b.jpg"},{"post_title":"Best Pot Roast","post_link":"\/recipes\/best-pot-roast\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9885_CW1115373D33D.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Contest-Winning-Mushroom-Pot-Roast_EXPS_TOHD25_119413_JonathanMelendez_02.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/contest-winning-mushroom-pot-roast\/","name":"Pot Roast with Mushrooms","datePublished":"2018-01-01","dateModified":"2024-09-18","prepTime":"PT25M","cookTime":"PT06H00M","totalTime":"PT06H25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Contest-Winning-Mushroom-Pot-Roast_EXPS_TOHD25_119413_JonathanMelendez_02.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This pot roast with mushrooms is a comforting meal that cooks all day in the slow cooker.<!-- notionvc: 17024814-6565-4a28-8bc2-10d5db7ca144 -->","recipeIngredient":["1 boneless beef chuck roast (3 to 4 pounds)","1\/2 teaspoon salt","1\/4 teaspoon pepper","1 tablespoon canola oil","1-1\/2 pounds sliced fresh shiitake mushrooms","2-1\/2 cups thinly sliced onions","1-1\/2 cups reduced-sodium beef broth","1-1\/2 cups dry red wine or additional reduced-sodium beef broth","1 can (8 ounces) tomato sauce","3\/4 cup chopped peeled parsnips","3\/4 cup chopped celery","3\/4 cup chopped carrots","8 garlic cloves, minced","2 bay leaves","1-1\/2 teaspoons dried thyme","1 teaspoon chili powder","1\/4 cup cornstarch","1\/4 cup water","Mashed potatoes"],"recipeInstructions":[{"@type":"HowToStep","name":"Brown the roast","text":"Sprinkle the roast with salt and pepper. In a Dutch oven, brown the roast in oil on all sides."},{"@type":"HowToStep","name":"Slow-cook on low","text":"Transfer the roast to a 6-quart 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 six to eight hours or until meat is tender."},{"@type":"HowToStep","name":"Make the gravy","text":"Remove the meat and vegetables to a serving platter and keep warm. Discard the bay leaves. Skim the fat from the cooking juices and transfer the juices to a small saucepan. Bring the liquid to a boil, then combine the cornstarch and water until smooth, gradually stirring them into the pan. Bring to a boil and cook and stir for two minutes or until thickened. Serve pot roast with mashed potatoes, meat and vegetables.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Pot-Roast-with-Mushrooms_TOHD25_119413_JonathanMelendez_02.jpg?fit=700,1024"}],"recipeYield":"10 servings","author":[{"@type":"Person","name":"Kiersten Hickman"}],"nutrition":{"@type":"NutritionInformation","calories":" 310 calories","fatContent":"14g fat (5g saturated fat)","cholesterolContent":"89mg cholesterol","sodiumContent":"363mg sodium","carbohydrateContent":"14g carbohydrate (4g sugars","fiberContent":"3g fiber)","proteinContent":"30g protein. <B><b>Diabetic Exchanges<\/b>: <\/B> 4 lean meat"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5,"reviewCount":22,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Contest-Winning Mushroom Pot Roast","description":"Check out this video for how to make Contest-Winning Mushroom Pot Roast","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/6eqGbPE0\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/6eqGbPE0-OOHHzDJg.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Theresa419"},"reviewBody":"<p>This is a wonderful recipe, rich and delicious. The combo of red wine, tomato sauce and beef broth makes the gravy so flavorful. I did not include the parsnips, but added large chunks of potato towards the end of the cooking process. I added a splash of Worcestershire, too. And I was short on time, so I simmered this on the stove instead of in a slow-cooker. It was ready to eat in 2 1\/2 hours. Really delicious, I'll make it again...soon!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-01-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Andrew671"},"reviewBody":"<p>This recipe turned out to be more delicious than I expected! I am used to cooking beef roasts in the oven with a granite ware roaster but wanted to put something in the crock pot all day while at work. I used a cabernet sauvignon for the wine and only changes I made was olive oil instead of canola and 16oz of mushrooms vs 24oz. 1.5lbs is a ton of mushrooms! The 6 qt crock pot was pretty full without the extra mushrooms. I also did not have low sodium beef broth and felt the recipe overall could have used more salt. The wine flavor was wonderful in the gravy\/sauce. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"joycerm53"},"reviewBody":"<p>Excellent recipe!! I make it exactly as written and it is always well  liked!!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Robert686"},"reviewBody":"<p>I made this recipe as written, only exchanging some chanterelles for and Bellas for white mushrooms, actually to use it as leftovers in other dishes. It turned out nice, although  I ended up adding more salt, pepper, and pepper flakes to the sauce. Overall a great dish, made Twice Baked Mashed Potatoes for a side was nice.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-04-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCherries"},"reviewBody":"This is an EXCELLENT recipe. I noticed other reviewers recommending to cut back on the amount of suggested liquids, and I would NOT recommend this (unless you really don't care to make the gravy to go along with it at the end) This is my new favorite pot roast recipe, hands down. I did add 1 1\/2 tsp of marjoram to the recipe (it's a favorite to add these kinds of dishes for me) and it turned out great! :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBike"},"reviewBody":"This is the most tasty pot roast i ever made in a crock pot.  I changed some things around.  I used portebella mushrooms and a leaner cut of beef.  Otherwise I followed the recipie.  Usually I find the meat dry when i use my crock pot.  Definately not the case with this.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedStrawberry"},"reviewBody":"The meat and gravy are SO full of flavor. Delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest2125"},"reviewBody":"I skipped the parsnips but the recipe had excellent flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenLobster"},"reviewBody":"This recipe is FULL of flavor. All those vegetables cooked in the juices preserves all the wonderful nutrition. It will become a regular and favorite at our house.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBowtie"},"reviewBody":"I made this for a client and they loved it. Being able to put it in the Crock Pot was an added bonus.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldUmbrella"},"reviewBody":"Made yesterday. And it turned out well! I did adapt the recipe a little, since at home, I can't get away with adding alcohol to a dish. That will be tasted and rejected, no matter how long the stew has simmered. Another recipe on this website gave me the idea of replacing the wine with coffee. The result is a very deep and delicious flavour. I also replaced the turnip (a rather tasteless vegetable) with parsley root and added some beef stock cubes. Served with farmer's fries and a green salad. Delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueSushi"},"reviewBody":"Because I have a 3qt slow cooker I halved the recipe.  No Problem.I was not sure about the parsnips, never having them before, but they absorbed the juices and seasoning and were very flavorful.  Making the second half today.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeHammer"},"reviewBody":"I read thru the reviews before making and though I followed the recipe (for the most part) I did tweak slightly.  I didn't measure the veggies other than buying mushrooms by the pound (and I did splurge for the shiitake - good call!).  I cut the celerey (my husband won't eat it), for the onions I used 2 whole medium-large onions. Parsnips I used 2 small-medium sized ones.  Carrots I used a whole pound, peeled and chopped.  And then I had a 15oz. can of Tomato sauce and used about 3\/4 quarters of it.  So more than recipe called for but still yummy!  And then due to timing, I did not make the gravy.  Will try to make that next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleChilli"},"reviewBody":"I thought this was very good.  I didnt' have wine so I subbed extra beef broth but think it would have been even better with the wine.  It made alot of gravy so I would  think you really don't need as much liquid next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeStrawberry"},"reviewBody":"This is a great recipe that I'm planning on doing again. The meat was tender and the taste was great! The only thing that I would try next time is to season the meat the night before with some Adobo OR a \"sofrito\" rub (peppers,onions,garlic,cilantro and salt).","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenPopsicle"},"reviewBody":"I didn't even do the gravy part and I subbed red potatoes for the parsnips b\/c we don't like them and it still turned out great.  DH really liked it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-10-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleRocket"},"reviewBody":"This pot roast recipe is excellent.  Because of what another reviewer wrote about too much liquid, I reduced the red wine to 1 cup.   There was more than enough juice to make gravy.   I also used a combination of dried shiitake mushrooms and portabellas.   I used quartered carrots instead of chopping them and omitted the celery.  I noticed the flavor of the sauce permeated the carrots so you don't taste the carrot flavor.   My husband doesn't care for parsnips so I didn't use them, either.  I cooked it on low in my slow cooker for 7.5 hours and it made the house smell wonderful.  The roast itself was tender and flavorful.   I will make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveFlower"},"reviewBody":"Well, it is in the slow cooker now.  I can't wait.  I hardly ever measure anything, but go by eye and personal preference.  First I put all the liquid ingredients in the cooker first.  Used red pepper flakes instead of pepper, used a 6 oz can of tomato paste because its all I had, didn't use parsnips or celery because I didn't have any.  Used chicken broth instead of beef, again because its all I had.  Otherwise all ingredients are the same.  Mixed everything in the cooker except for the meat and mushrooms and put it on high for 30 minutes to maybe cook off the wine fumes.  THen I plan to add the meat and at the last hour add the mushrooms.  Oh I did add a splash of Worcestershire sauce to the ingredients as well.  As I don't have cornstarch, I will mix flour with water in a jar to combine and add to the liquid at the end for some savory gravy.  Will update when done!.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCupcake"},"reviewBody":"We found this a very work-intensive project, ending in poor results - too many mushrooms, onions. Taste not worth the cost and work.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenLeaf"},"reviewBody":"I MIGHT try this again but I would change several things...cut back on the amount of broth (way too much liquid) and would use baby carrots and quartered red potatoes (I couldn't even find the chopped veggies in all the liquid!!!)  and probably leave out the parsnips (didn't notice their flavors at all) Was not that impressed but am curious to try again with those changes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedRadio"},"reviewBody":"This had excellent flavor, but I put it in the oven.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleChilli"},"reviewBody":"I thought this was very good.  I didnt' have wine so I subbed extra beef broth and subbed the shitake mushrooms with regular mushrooms becausue of the expense.  I thought it was good and would be even better with the wine and mushrooms..  Also, It made alot of gravy so I would  think you really don't need as much liquid next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Contest-Winning Mushroom Pot Roast","description":"Check out this video for how to make Contest-Winning Mushroom Pot Roast","url":"http:\/\/content.jwplatform.com\/videos\/6eqGbPE0-OOHHzDJg.mp4","duration":"1m45s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/84m036n48c55brbe4ff88bo6173r40ko.jpg","advertising":"","jw_id":"6eqGbPE0","jw_url":"http:\/\/content.jwplatform.com\/videos\/6eqGbPE0-OOHHzDJg.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/6eqGbPE0\/poster.jpg?width=720","jw_publish_date":"2021-01-21T00:00:00"},"rms_legacy_id":"119413","romance_copy_dek":"This pot roast with mushrooms is a comforting meal that cooks all day in the slow cooker.<!-- notionvc: 17024814-6565-4a28-8bc2-10d5db7ca144 -->","enhanced_recipe_title":"Contest-Winning Pot Roast with Mushrooms","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 boneless beef chuck roast (3 to 4 pounds)","IngredientText":"1 boneless beef chuck roast (3 to 4 pounds)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon pepper","IngredientText":"1\/4 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon canola oil","IngredientText":"1 tablespoon canola oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 pounds sliced fresh shiitake mushrooms","IngredientText":"1-1\/2 pounds sliced fresh shiitake mushrooms"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-1\/2 cups thinly sliced onions","IngredientText":"2-1\/2 cups thinly sliced onions"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups reduced-sodium beef broth","IngredientText":"1-1\/2 cups reduced-sodium beef broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups dry red wine or additional reduced-sodium beef broth","IngredientText":"1-1\/2 cups dry red wine or additional reduced-sodium beef broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (8 ounces) tomato sauce","IngredientText":"1 can (8 ounces) tomato sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup chopped peeled parsnips","IngredientText":"3\/4 cup chopped peeled parsnips"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup chopped celery","IngredientText":"3\/4 cup chopped celery"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup chopped carrots","IngredientText":"3\/4 cup chopped carrots"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"8 garlic cloves, minced","IngredientText":"8 garlic cloves, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 bay leaves","IngredientText":"2 bay leaves"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons dried thyme","IngredientText":"1-1\/2 teaspoons dried thyme"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon chili powder","IngredientText":"1 teaspoon chili powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup cornstarch","IngredientText":"1\/4 cup cornstarch"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup water","IngredientText":"1\/4 cup water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Mashed potatoes","IngredientText":"Mashed potatoes"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Contest-Winning-Mushroom-Pot-Roast_EXPS_TOHD25_119413_JonathanMelendez_02.jpg","RecipeId":119413,"AttachmentSourceId":null,"AttachmentSource":"Jonathan Melendez for Taste Recipes","PhotoCredit":"Contest-Winning Pot Roast with Mushrooms Recipe photo by Jonathan Melendez for Taste Recipes","VideoCode":"[dam-video dam-id=\"41040\"]","RecipeAttachmentFileName":"Contest-Winning-Mushroom-Pot-Roast_EXPS_TOHD25_119413_JonathanMelendez_02.jpg","ContributorId":null,"Firstname":"Angie","Lastname":"Stewart","City":"Topeka","StateDescription":"Kansas","IsCommunityCook":false,"TimeCallout":"Prep: 25 min. 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