Mushroom Beef Roast

Mushroom Beef Roast is comforting with mouth-watering, fork-tender beef served with mushrooms and rich sauce (slow cooker recipe included).

This delicious beef roast is the perfect hot Meal to enjoy on a cold night. Cooked low and slow until the meat is wonderfully tender, it’s the ultimate comfort food. For more hearty roasts, try our Beer-Braised Pot Roast, and Slow Cooker Roast Beef

Mushroom Beef Roast shredded and garnished with fresh parsley

This meal is juicy, flavorful, and surprisingly easy to make. The recipe does take a few hours in order to cook the meat low and slow to keep the beef tender. However, the prep time is quick and easy, and the finished dish is so delicious, it is well worth the slightly longer cooking time. 

For the ultimate comforting meal, you can serve the delicious meat with your favorite hearty side dishes. It would taste amazing over a scoop of Mashed Potatoes. Then you can finish off the dinner with some hearty vegetables. They’d taste great with Roasted Root Vegetables, Sautéed Carrots, or Roasted Broccoli

Mushroom Beef Roast collage of prep steps

The other great thing about this recipe is that if you have any leftovers, you can use the meat in other classic beef recipes. Store leftovers in the fridge. Then in the following days you can use the remaining meat to make an amazing Beef Stew or a Homemade Beef Stroganoff Recipe. The flavorful and tender meat is easy to repurpose and will taste amazing in any of your favorite beef dishes. 

More Beef Recipes

Cooking Tips for Mushroom Beef Roast

  • Prep time: Before starting to cook, pre-heat the oven to 325 degrees. Then slice the mushrooms and onions. 
  • Brown beef: Add oil to a large dutch oven over medium-high heat. Season the meat with salt and pepper, then add it to the pot. Cook for 4-5 minutes on each side until browned, then remove the chuck roast from the pot.
  • Mushroom mixture: Add the butter, mushrooms, and onions to the pot, and cook until the mushrooms are browned and the onion is translucent. Add in the minced garlic cloves and stir for 30 seconds. 
  • Cooking liquid: Whisk the beef broth, mustard, Worcestershire sauce, thyme, and paprika together. Then combine it in the dutch oven along with the beef and mushrooms. The meat will absorb the liquid to make the beef tender. 
  • Cooking time: Cover the dish and put it in the hot oven to roast for 3-3 ½ hours. You can use an instant-read thermometer to make sure the meat has reached 145 degrees before breaking it apart and serving. 
Mushroom Beef Roast shredded and garnished with fresh parsley served over mashed potatoes

Frequently Asked Questions

What other mushrooms can I use in Mushroom Beef Roast?

You can use different kinds of mushrooms in this recipe if you don’t have crimini mushrooms. Try porcini mushrooms, wild mushrooms, white button mushrooms, or shiitake mushrooms. 

What other seasonings can I use in Mushroom Beef Roast?

Depending on the flavoring you want for this dish, you can whisk different kinds of seasonings into the cooking liquid. Mix in fresh thyme, rosemary, paprika, basil, chili powder, or cumin. 

Can I braise this Beef Roast with wine?

If you want a wine-braised roast, you can use red or white wine for a portion of the cooking liquid, instead of all beef broth. The alcohol will cook out during the roasting, but it will tenderize the meat and some of the flavor of wine will remain in the recipe. 

Mushroom Beef Roast shredded and garnished with fresh parsley

Slow Cooker Mushroom Beef Roast

  • Start by browning the meat, and sautéing the mushroom mixture as usual. 
  • Then add the mushrooms, onions, and garlic to the base of the slow cooker, followed by the roast over the top. 
  • Whisk together the cooking liquid, and pour it over the top. 
  • Cover the crockpot and cook on low for 7-8 hours. 

Perfect Side Dishes for Mushroom Beef Roast

How to Store Mushroom Beef Roast

  • Serve: Don’t leave this recipe at room temperature for more than 2 hours after cooking. 
  • Store: Once the meat has cooled, put the dish in an airtight container to store it in the fridge for 3-5 days. 
  • Freeze: You can also freeze the dish for up to 4 months. Let it thaw in the fridge before reheating it. 
Mushroom Beef Roast shredded and garnished with fresh parsley served over mashed potatoes

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Mushroom Beef Roast

Mushroom Beef Roast is comforting with mouth-watering, fork-tender beef served with mushrooms and rich sauce (slow cooker recipe included).
Yield 8 Servings
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 2 tablespoons vegetable oil
  • 4 pounds beef eye of round
  • 2 teaspoons kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 3 tablespoons unsalted butter
  • 1 yellow onion , chopped
  • 8 ounces crimini mushrooms , sliced
  • 3 cloves garlic , minced
  • 2 cups beef broth
  • 1 tablespoon dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika


  • Preheat oven to 325 degrees.
  • Heat oil in a large dutch oven on high heat.
  • Season chuck roast with salt and pepper.
  • Brown meat on all sides, 4-5 minutes on each side.
  • Remove beef from pan.
  • Add butter, mushrooms, and onions to the pot, cooking for 8-10 minutes until mushrooms are browned and onions are translucent.
  • Add in garlic, stir and cook for 30 seconds.
  • Whisk together beef broth, dijon mustard, Worcestershire sauce, thyme, and paprika.
  • Add beef back into the pot and cover with broth mixture.
  • Cook, covered, for 3-3 ½ hours.
  • Break apart beef and serve.


Calories: 407kcal | Carbohydrates: 4g | Protein: 52g | Fat: 19g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 977mg | Potassium: 987mg | Fiber: 1g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 5mg
Keyword: Mushroom Beef Roast
Mushroom Beef Roast Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Eye of round is a very lean cut and can be tough. This method works as long as you done over bake. 3-3 1/2 hours. Test at 3 hours. Thank you Sabrina.

  2. Looking forward to making this, but noticed that there’s no mention of the parsley in the ingredients or instructions.

  3. Is the recipe ingredients correct calling for eye of round? All other references (in the blog post and the instructions) say chuck roast and as far as I know eye of round is far too lean to be a chuck roast.