Crockpot Mushroom Dijon Cream Beef Roast Tips, FAQ & printable recipe

Tips for success

For the most tender result, always cook this roast on LOW. The low, slow heat breaks down the connective tissue in the bottom round, turning it from a tough cut into a buttery-soft roast.

If you are short on time, HIGH can work, but the texture will not be quite as silky. Also, be generous with the mushrooms—they soak up the gravy and become a delicious side of their own.

To make the gravy even richer, you can thicken it after shredding the beef. Remove the beef and mushrooms, then whisk a slurry of cornstarch and cold water into the sauce.

Simmer on the stovetop until thickened. For a smoother sauce, you can puree some of the mushrooms and onions with an immersion blender before adding the beef back.

Variations

• Add Vegetables: Add chunks of carrots and potatoes during the last 2 hours of cooking for a complete one-pot meal. The vegetables will absorb the savory gravy and become tender.
• Make it Spicy: Add a teaspoon of hot sauce or a pinch of red pepper flakes along with the au jus for a subtle kick. Adjust to taste.
• Herb Infusion: Sprinkle fresh thyme or rosemary over the roast before cooking. The herbs will infuse the gravy with aromatic flavor.
• Use Chicken: Swap the beef roast for a chicken roast or thighs, and use chicken au jus. Adjust cooking time to 4-6 hours on LOW. Ensure chicken reaches 165°F (74°C).

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.

Freezer

Freeze the cooked beef and gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through.

Store leftover beef and gravy in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if the gravy has thickened too much.

You can assemble the entire dish the night before: place the roast, soup mix, mushrooms, sour cream, Dijon, and au jus in the slow cooker insert, cover, and refrigerate overnight.

In the morning, simply set the slow cooker to LOW and cook as directed. The cooking time may need an extra 30 minutes since you are starting from cold.

Serving ideas

Serve the shredded beef and mushrooms over steamed white rice, mashed potatoes, or egg noodles. The creamy gravy is the star, so spoon it generously over the top. A side of crusty bread or a simple green salad completes the meal. For a low-carb option, serve over cauliflower rice or alongside roasted vegetables.

This dish is hearty enough to be a meal on its own, but it also pairs well with a crisp green salad dressed with a light vinaigrette to cut through the richness.

A glass of full-bodied red wine, like a Merlot or Zinfandel, would complement the beef beautifully. Leftovers are excellent in tacos, sandwiches, or over baked potatoes.

Frequently asked questions

Recipe card

Crockpot Mushroom Dijon Cream Beef Roast

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

• 3 1/2 lb beef bottom round roast
• 1 oz dry onion soup mix
• 8 oz cremini mushrooms, halved
• 1/2 cup sour cream
• 2 tbsp whole-grain Dijon mustard
• 1 cup beef au jus

Instructions

1. Place the beef bottom round roast in the center of a 6-quart slow cooker. Sprinkle the dry onion soup mix evenly over the top of the roast. Scatter the halved cremini mushrooms around the sides of the roast, tucking them against the meat.
2. Dollop the sour cream over the top of the roast. Spread the whole-grain Dijon mustard over the sour cream, using the back of a spoon to smear it slightly. Pour the beef au jus along the side of the roast, not directly over the toppings.
3. Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the roast is fork-tender and easily shreds. The internal temperature of the beef should reach at least 145°F (63°C) for medium-rare, but for pot roast it is typically cooked to 190°F–200°F (88°C–93°C) for shreddable texture. Let it rest for 3 minutes before slicing.
4. Once the roast is cooked, turn off the slow cooker and let the roast rest in the juices for at least 3 minutes before shredding or slicing. This allows the juices to redistribute and the meat to become even more tender.
5. Using two forks, shred the beef directly in the slow cooker, mixing it with the mushrooms and gravy. Serve the shredded beef and mushrooms over steamed white rice, spooning extra gravy on top.

Contains: milk, mustard, gluten, celery

Estimated nutrition per serving

Calories

480

Protein

42 g

Carbohydrates

8 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.