This crockpot balsamic mushroom pot roast dinner with red potatoes and carrots makes a delicious dinner and it doesn’t take a lot of effort, the crockpot will do the work for you.
There are a lot of deep, rich flavors in this one crockpot meal! The pot roast is super tender and the potatoes and carrots are decadent and flavorful!
Every spring my boys start soccer and my afternoons and evening become super busy so crockpot and instant pot dinners have a strong presence at my house. This one cooks all day and makes your house smell homey and delicious and it’s all done when you are ready to eat.
What you need to make this crockpot balsamic mushroom pot roast:
Serves 4-6 people
- 1 onions – diced
- 1 can diced tomatoes
- 1 – 10.5 ounce can beef consomme
- 1 – 10.5 ounce can of cream of mushroom soup
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 1/4 cup bacon crumbles
- 1 teaspoon garlic and herb seasoning
- 1 bay leaf
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- ~2.5 pounds beef roast
- 3 cups carrots
- 6 potatoes – cut in quarters
- 2 cups white mushrooms – optional
- 1/2 teaspoon salt
Instructions
- Add the onions, diced tomatoes, beef consomme, cream of mushroom soup, balsamic vinegar, soy sauce, bacon crumbles, garlic and herb seasoning, bay leaf, salt and pepper and stir.
- Add the beef roast, carrots, potatoes, mushrooms and sprinkle the top with the remaining salt.
- Cook on low for 6-8 hours or until roast is fork tender.
- The sauce will form a gravy or sauce. If you want to thicken it, add 2 tablespoons corn starch and 2 tablespoons of water together in a small bowl. add to the extra sauce in a sauce pan and bring to a boil on the stove, whisk until it thickens.
- Serve together and enjoy!
Crockpot Balsamic Mushroom Pot Roast
Deep, rich flavors in this one crockpot meal! The pot roast is super tender and the potatoes and carrots are decadent and flavorful!
Servings: 6 people
Ingredients
- nions - diced
- 1 can diced tomatoes
- 1 - 10.5 ounce can beef consumme
- 1 - 10.5 ounce can of cream of mushroom soup
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 1/4 cup bacon crumbles
- 1 teaspoon garlic and herb seasoning
- 1 bay leaf
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- ~2.5 pounds beef roast
- 3 cups carrots
- 6 in potatoes - cutquarters
- 2 cups white mushrooms - optional
- 1/2 teaspoon salt
Instructions
- Add the onions, diced tomatoes, beef consumme, cream of mushroom soup, balsamic vinegar, soy sauce, bacon crumbles, garlic and herb seasoning, bay leaf, salt and pepper and stir.
- Add the beef roast, carrots, potatoes, mushrooms and sprinkle the top with the remaining salt.
- Cook on low for 6-8 hours or until roast is fork tender.
- The sauce will form a gravy or sauce. If you want to thicken it, add 2 tablespoons corn starch and 2 tablespoons of water together in a small bowl. add to the extra sauce in a sauce pan and bring to a boil on the stove, whisk until it thickens.
- Serve together and enjoy!