When the temperature drops and the days begin to shorten, one thing comes to mind — comfort food.


Nothing says comfort food to me like pot roast. Here’s a recipe I found online for Slow Cooker Beef Mushroom Stew. SO YUMMY!


  • 3 lbs. chuck roast
  • 1 t. salt
  • 1/2 t. ground black pepper
  • 1/2 t. garlic powder
  • 2 T oil


  • 4 carrots, cut into strands
  • 10 oz. mushrooms, whole
  • 2 lbs. mini potatoes, whole
  • 4 celery sticks, cut into three parts
  • 1 medium onion, halved


  • 6 garlic cloves, minced
  • 32 oz. beef broth
  • 1 t. salt
  • 1/2 t. ground black pepper
  • 2 bay leaves
  • 1/2 t. dried rosemary
  • 1 T all-purpose flour
  • 1/2 t. dried basil
  • 1/2 t. dried oregano
  • 1 t. ground paprika


1. Generously season the meat with the salt, pepper, and the garlic powder on both sides. Rub seasoning into meat.

2. Heat the oil in a large skillet until really hot. Place the meat into skillet and sear on each side for 2-3 minutes until crispy and browned.

3. Place meat into slow cooker.

4. Cut the celery sticks into three parts, add on top of the chuck beef.

5. Cut onion in half and add in with the celery (on sides of meat).

6. In a bowl, combine the minced garlic, beef broth, salt, pepper, bay leaves, thyme, rosemary, flour, basil, oregano, and paprika.

7. Pour into crockpot over the meat and celery/onions.

8. Cook the meat 2-3 hours on high, or 4 hours on low.

9. Discard onion halves and celery sticks.

10. Wash the potatoes (I leave the skin on). Peel and cut the carrots into strands. Clean mushrooms.

11. Add the potatoes, carrots and mushrooms to the slow cooker covering with the liquid.

12. Cook another 2-3 hours if cooking on high, or 3-4 hours on low until meat is tender and vegetables cooked through.

13. Remove beef church from slow cooker. Pull apart with two forks.

14. Place meat onto a serving platter, add the potatoes, carrots and mushrooms onto the platter.  Pour some liquid over everything.

15. Serve and enjoy.