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Pot Roast in Mushroom Broth

Anne Murphy
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
  

  • 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

Instructions
 

  • Put mushrooms to soak in one cup warm water.
  • 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.
  • Pour in mushrooms and soaking liquid, tucking the mushrooms down among the vegetables.
  • Place the roast on top of the vegetables. Strew the rest of the onion on top of the meat, and sprinkle with salt.
  • Cook on Low for 8 hours

Notes

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