This Crockpot Mushroom and Onion Braised Beef features tender beef simmered with earthy mushrooms and sweet onions in a savory broth. Perfect for a cozy meal, it’s an easy, hands-off recipe delivering rich, comforting flavors.
Why You’ll Love This Recipe
This crockpot mushroom and onion braised beef is a hearty, soul-warming dish that’s ideal for a quiet Sunday morning, as it cooks overnight to perfection. The slow cooker transforms beef into melt-in-your-mouth tenderness, infused with the earthy depth of mushrooms and the sweet savoriness of onions, all in a rich broth. It’s perfect for busy schedules, requiring minimal prep, and fills your home with inviting aromas by breakfast. Serve it over mashed potatoes or rice, and enjoy its versatility, affordability, and the way leftovers taste even better the next day.
Recipe Tips and Tricks
- Choose Chuck Roast: Opt for chuck roast or stew meat for the tenderest, juiciest results.
- Sear for Depth: Browning the beef adds a rich, caramelized flavor to the braise.
- Sauté Veggies: Cook mushrooms and onions first to enhance their natural flavors.
- Cut Evenly: Slice mushrooms and onions uniformly for consistent cooking.
- Skim Fat: Remove excess fat from the surface after cooking for a cleaner taste.
- Adjust Thickness: Add a cornstarch slurry near the end if you prefer a thicker sauce.
- Low and Slow: Cook on low to develop deep flavors without toughening the beef.
- Fresh Herbs: Stir in parsley or thyme at the end for a bright, fresh finish.
Crockpot Mushroom and Onion Braised Beef
Tender crockpot beef braised with mushrooms and onions, rich for cozy meals.
Ingredients
- 1 large yellow onion, sliced
- 1 tbsp cornstarch (optional)
- 1 tbsp Worcestershire sauce
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp salt
- 2 cups low-sodium beef broth
- 2 tbsp olive oil
- 2.5 lbs beef chuck roast, cut into 1.5-inch cubes
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
Instructions
- Prep the Beef: Pat beef cubes dry with paper towels and season with salt and pepper for a flavorful base.
- Sear the Beef: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear beef cubes for 3-4 minutes per side until browned. Transfer to the slow cooker.
- Sauté Veggies: In the same skillet, add remaining 1 tbsp olive oil. Sauté sliced mushrooms and onions for 5-7 minutes until softened. Add garlic and cook for 1 minute.
- Add to Slow Cooker: Transfer sautéed veggies to the slow cooker, layering over the beef.
- Mix the Base: Pour beef broth and Worcestershire sauce over the beef and veggies, stirring gently.
- Season with Herbs: Sprinkle dried thyme over the ingredients for aromatic, earthy flavors.
- Cook Low and Slow: Cover and cook on low for 8-10 hours, until beef is tender and flavors meld.
- Skim and Thicken: Remove beef to a plate. Skim excess fat from the sauce. For a thicker sauce, mix cornstarch with 2 tbsp water, stir in, and cook on high for 15 minutes.
- Combine and Rest: Return beef to the slow cooker, stirring to coat with sauce. Let rest for 10 minutes.
- Serve and Enjoy: Ladle over mashed potatoes or rice, and garnish with fresh parsley if desired—perfect for your meal!
Notes
- Use a marbled cut like chuck roast for the best tenderness.
- Sauté veggies in batches if the skillet is small to avoid steaming.
- Adjust seasoning after cooking, as broth and Worcestershire vary in saltiness.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for gluten-free or creamy diets with swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 391Total Fat 25gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 14gCholesterol 118mgSodium 544mgCarbohydrates 5gFiber 1gSugar 2gProtein 36g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Beef Chuck Roast (2.5 lbs): A marbled cut that becomes fork-tender; cut into 1.5-inch cubes.
- Mushrooms (8 oz): Cremini or button mushrooms add earthy depth; slice thickly.
- Yellow Onion (1 large): Provides savory sweetness; slice thinly for even cooking.
- Beef Broth (2 cups): Low-sodium broth keeps the braise balanced; homemade enhances flavor.
- Garlic (3 cloves): Fresh minced garlic brings aromatic warmth to the dish.
- Worcestershire Sauce (1 tbsp): Adds a savory, umami kick; use a gluten-free version if needed.
- Thyme (1 tsp, dried): Infuses earthy, herbal notes; fresh thyme can brighten the dish.
- Olive Oil (2 tbsp): Used for searing and sautéing, adding richness.
- Cornstarch (1 tbsp, optional): Mixed with water for thickening the sauce.
- Salt and Pepper (1 tsp each): Seasons the beef; adjust to taste after cooking.
Variations and Substitutions
- Meat Swap: Use beef brisket or short ribs for a different texture; adjust cooking time.
- Mushroom Options: Substitute with shiitake or portobello for a different flavor.
- Onion Alternatives: Add shallots or leeks for a milder or sweeter profile.
- Broth Swap: Use chicken or vegetable broth for a lighter flavor, though beef is richest.
- Herb Variations: Replace thyme with rosemary or oregano for a different profile.
- Spicy Kick: Add a pinch of red pepper flakes or cayenne for subtle heat.
- Gluten-Free: Ensure Worcestershire sauce and broth are gluten-free for a safe dish.
- Creamy Twist: Stir in a splash of heavy cream or sour cream before serving.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat with a splash of broth.
- Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before reheating.
- Reheating: Warm on the stovetop or in the microwave, adding broth to maintain consistency.
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