Slow Cooker Roast Beef
- Anthology of Crumbs
- Sep 21
- 1 min read
Updated: Oct 5
1
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
2
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
In your slow cooker, add the homemade dairy-free cream of mushroom soup (about two cans’ worth in volume) and one envelope of dry onion soup mix (or your own lower-sodium blend if you prefer). ***instructions for soup step 5***
2
Season the chuck roast lightly with salt (your homemade soup will be less salty), along with black pepper and garlic powder. Place the roast in the slow cooker.
3
Pour the soup mixture over the roast to coat it evenly.
4
Cover and cook on low for 9–10 hours, until the meat is tender enough to fall apart with a fork.
5
Condensed Cream of Mushroom Soup:
Put the milk beverage, flour, starch, oil, salt, onion powder, and garlic powder in your blender. Blend until smooth, about 30 seconds.
6
Pour the soup mixture into a small saucepan over medium-low heat and add the mushrooms. Cook for about 15 minutes, whisking often. It should reduce to about 2 ½ cups of very thick “condensed” cream of mushroom soup, weighing roughly as two cans would
7
Use this condensed soup in recipes as you would the original.
Instructions
3 pounds (1.36 kg) blade roast (also known as pot roast or chuck roast)
condensed cream of mushroom soup: either recipe below or 2 cans store-bought
1 package dry onion soup mix
salt & freshly ground black pepper (to taste)
2 tsp garlic powder
Roast Beef
2 ½ cups (625 ml) unsweetened plain dairy-free milk beverage (do not use one with protein added)
¼ cup all-purpose flour or white rice flour (for gluten free)
2 tbsp cornstarch
2 tbsp oil
1 ½ to 2 tsp salt to taste
¼ tsp onion powder
2 tsp garlic powder
1 cup canned mushrooms (pieces and stems) drained
Condensed Cream of Mushroom Soup
Slow Cooker Roast Beef
Anthology of Crumbs
There’s nothing quite like coming home to the savory aroma of a slow-cooked pot roast, tender enough to fall apart at the touch of a fork. This version uses a homemade, dairy-free cream of mushroom soup with less salt—so you can enjoy all the comforting flavor without the heaviness or extra sodium. It’s the perfect set-it-and-forget-it meal for busy days, filling your kitchen with warmth and promise while you go about life. Paired with creamy mashed potatoes or crisp greens, it’s a simple, satisfying dinner that feels like a hug on a plate.
Servings :
4
Calories:
Prep Time
15 min
Cooking Time
9-10 hrs
Rest Time
0
Total Time
9 hr 15 min
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