Where has the time gone? I feel like just yesterday I was listening to firecrackers popping off on the 4th of July.
Now, we’re in October and preparing for Halloween. This year has just flown by! And to make matters even worse, I spotted this at the grocery store the other day…
Yep. That’s egg nog. We’re already selling egg nog?! Christmas still seems like a decade away!
I’m just going to sit here and continue smelling my pumpkin candles while I soak in my fall decor. I refuse to put up Christmas stuff until 12:01 on November 1st, thank you very much.
Autumn, fall, whatever you want to call it—it’s definitely pot roast season. You get a warm and hearty meal to fill you up and get you through these crisp evenings. I’ve been making a Mississippi-style roast the past couple of times, but for this go-around I wanted to try something different.
The mushrooms serve two purpose. One, I love mushrooms. Always have, always will. Second, if I make a pot roast with mushrooms, it means I won’t have to share it with anyone because Rob hates mushrooms! Score.
I really liked this recipe and will probably make it again this winter. All of the chunks of mushrooms mixed in with the tender, melt-in-your-mouth beef…that was just perfection. I made bowls with my pot roast and put it on top of mashed cauliflower—it makes everything soak in together and you get the most of all of those great juices.
Mushroom Lover's Pot Roast
Tender and juicy roast beef with portobello mushrooms.
- 2 lb. chuck roast
- 3 cups baby portobello mushrooms, quartered
- 2 cubes vegetable buillon
- 1/2 cup water
- 1 TBS. garlic powder
- 1/2 TBS. onion powder
- salt & pepper
- 4 TBS. butter
- Season chuck roast with garlic powder, onion powder, salt and pepper. Meanwhile, heat a bowl of water with vegetable buillon in the microwave until dissolved. Stir.
- Place chuck roast in slow cooker. Top with mushrooms and butter. Pour buillon water over the top. Cover and cook on LOW for 7 hours.
Season chuck roast with garlic powder, onion powder, salt and pepper. Meanwhile, heat a bowl of water with vegetable buillon in the microwave until dissolved. Stir.
Place chuck roast in slow cooker. Top with mushrooms and butter. Pour buillon water over the top. Cover and cook on LOW for 7 hours.