Slow Cooker Black Forest Pot Roast is a wonderful, easy dinner recipe that the whole family will love.
This is an easy pot roast recipe that is made in the slow cooker. It’s a “fix it and forget it” kind of recipe, allowing the slow cooker to do all the work for you to prepare your dinner. It couldn’t be any easier to make! There is a nice combination of ingredients that gives this pot roast a good depth of flavor (and a gravy to go with it).
How to make Black Forest Pot Roast:
You’ll need about a 3 1/2 pound boneless beef chuck roast for this pot roast recipe, and you can trim all of the visible fat off of it. Then you’ll place the beef in your slow cooker. The mixture you’ll be pouring over the beef is a mix of chopped onion, water, dried mushrooms, ketchup, red wine, Dijon mustard, Worcestershire sauce, salt, pepper and garlic.
That’s all you do to prep the meal. Then the slow cooker is set on low to cook for 8 hours. After 8 hours of cooking, the beef is then removed from the slow cooker and wrapped in foil to stay warm while you prepare the gravy.
My Favorite Slow Cooker:
I view the slow cooker as an absolutely essential small appliance to keep in your kitchen. It’s important to have a good slow cooker that has helpful features. My favorite slow cooker is this Hamilton Beach Slow Cooker. I’ve had it for many years now, and it’s still going strong. The features this slow cooker offers are awesome.
- The lid locks, so it’s easy to take with you if you’re going to a party.
- Both the insert and the lid are dishwasher safe.
- It has digital programming, so you can mix and match temperature and cooking times.
- When cooking time is up, it automatically switches to “warm,” so you don’t have to be home when it’s done.
When the beef is removed from the slow cooker, you’ll see that you will have a nice and flavorful gravy left in the slow cooker. But it will be quite thin and brothy in texture, so you will add a little cornstarch slurry to it and let it cook on high for a few minutes. This should allow the gravy to thicken up slightly so you can use it for pouring over the sliced Black Forest Pot Roast.
This delicious pot roast recipe is great comfort food. I suggest serving it with a potato dish. Make Ahead Mashed Potatoes would be perfect since you can serve the meat and gravy directly on top. Mustard Roasted Potatoes would be equally good served on the side instead.
Here are a few more recipes for pot roast that you might like to try:
- Merlot Pot Roast with Horseradish Smashed Potatoes
- Slow Cooker Ginger and Orange Glazed Pot Roast
- Sicilian Style Pot Roast
- Mom’s Best Beef Pot Roast
- Crockpot Cranberry Pot Roast
- Paleo Pot Roast
Slow Cooker Black Forest Pot Roast
- 3½ pounds boneless beef chuck roast
- 1 large onion, chopped
- 1/4 cup water
- 4 whole dried shiitake mushrooms, stems removed (crumbled and rinsed)
- 1/4 cup ketchup
- 1/4 cup dry red wine
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 medium garlic clove, crushed
- 2 tablespoons cornstarch
- 3 tablespoons water
- Trim all visible fat from the meat and place it in a slow cooker.
- In a medium bowl, combine the onion, water, mushrooms, ketchup, wine, mustard, Worcestershire sauce, salt, pepper and garlic. Pour the mixture over the meat. Cover and cook on low about 8 hours.
- Remove the meat from the slow cooker, wrap it in foil and keep warm. Turn slow cooker control to HIGH. In a small bowl, dissolve the cornstarch in water; stir it into the slow cooker. Cover and cook on HIGH for 15 to 20 minutes or until slightly thickened. Slice the beef, and serve the sauce with the meat.
- *If you are preparing this recipe as gluten-free, just be sure to use brands of Worcestershire sauce, Dijon and ketchup that are known to be GF.