This Pot Roast with Green Beans and Mushrooms is a flavorful tender and juicy, slow-cooked pot roast. A chuck roast nestled in fresh green beans and mushrooms that soak up all that beefy flavor.
This recipe packs a scrumptious timesaving meal into one pot. Perfect on those busy days, yet good enough for your Sunday supper!
It's one of the simplest recipes I’ve ever made, yet, it’s also one of the most delicious. Getting dinner on the table when life is busy can be a challenge, but with a recipe like this, it's easy breezy!
Why you’ll love this Pot Roast Recipe!
- Simple One-Pot Meal: Busy days call for one pot east recipes. This one is just that. Your meat and veggies all cooked together and full of tons of flavor.
- Adaptable: You really can add in any veggies you want. Put in ones your family likes. However, the green beans and mushrooms make a wonderful combination.
- 3 Easy Cook Methods: My favorite is the oven meathod, but slow cooker and pressure cooker/Instant Pot methods are also included. Pick what works for you!
Two of the most popular recipes on the site are the Mississippi Pot Roast and Instant Pot Beef Tips and for good reason. So many people have enjoyed them for dinner. A nice beef roast is always a win for supper!
You can never have too many ideas for a delicious dinner, so I had to also share this recipe with you. My sweet friend Julie makes this recipe regularly for her family and she was nice enough to share it with me.
I sure see why her family requests this one often. It is packed with flavor and so easy to make.
I added a couple of things to her original recipe to add my own spin on it. That is the beauty of a roast recipe you can always add in a thing or two to suit your taste. This one is fabulous and has become a family favorite at my house! As I hope it will be at yours too!
How to make Pot Roast with Green Beans and Mushrooms
✱ Be sure to see the recipe card below for exact ingredients and instructions!
Dutch Oven Pot Roast
I love making this in the dutch oven. Cast iron cooks evenly and really does produce such a tender roast.
Step 1 | Sear and Season the Chuck Roast
Using a nice heavy bottom pan or dutch oven works great for this recipe. Get the pan nice and hot and then season and sear the outsides of the chuck roast. This will lock in the juices and create so much delicious flavor.
Step 2 | Add in Ingredients
Once you sear your roast it is just a matter of adding your ingredients and putting on the lid. Then into the oven, it goes.
Step 3 | Bake in Oven
There are two ways to bake this roast.
- Low and Slow: Put in the oven at 200° and cook all day for 6 or more hours.
- The quicker version: Place in a 425° oven for 1 hour and then reduce to 350° and bake another 1.5 to 2 hours.
- See the recipe card for slow cooker and pressure cooker instructions.
- Brown or sear the meat before cooking. You don't want to skip this if at all possible. The crust is so delicious and you will love it.
- Don't under season your meat. It may seem like a lot of salt, but you have 3 to 4 pounds of meat and then veggies too!
- Cooking low and slow produces a very tender beef and the best results.
Frequenly Asked Questions
By searing the meat to that nice crusty brown first, you add in a more complex flavor. It adds a nice richness while locking in all the juices and making the pot roast moist and tender.
It's worth a little more time and effort. If you absolutely can't it still will be good. I recommend trying it if you can though! It's worth it!
Sure, sear the roast as instructed and then place the roast and all the drippings into a crockpot. Add in remaining ingredients and cook on low for 8 hours.
Variations and Substitutions:
The combination of green beans and mushrooms makes this recipe unique from the traditional pot roast with potatoes and carrots. I really recommend you try this original version before you add another spin to it.
What to serve with pot roast with green beans & mushrooms?
If you want to keep this as more of a lower carb meal eat as is and maybe add a nice leafy green salad.
Storage and Reheating
Cover tightly with foil, plastic wrap or place in an air-tight container and store in the refrigerator for 3 days.
Roast freeze quite well uncooked and will last for 6 months.
An already cooked roast will freeze for 2 to 3 months when stored in a freezer-safe container or zip bag
Remove frozen roast from freezer and thaw in refrigerator overnight.
To reheat individual servings, place desired amount on a microwave-safe dish and reheat. Start with 1 minute. Then add 30-second intervals until heated to your liking. It all will depend on the serving amount.
To reheat in the oven: Place leftover roast in a pan covered with lid or foil, in a 300° oven and heat for 20 to 30 minutes depending on the size
More delicious dinner ideas
Pot Roast with Green Beans and Mushrooms
- 3.5 to 4 pound chuck roast
- 2 tablespoons olive oil
- 1 tablespoon seasoning salt
- 1 teaspoon kosher salt, (or to taste)
- 1 teaspoon black pepper, coarse ground (or to taste)
- 3 cloves garlic, minced
- 3 cups chicken or beef broth
- 1 tablespoon soy sauce, low sodium
- 1 teaspoon Worcestershire sauce
- 1 pound fresh green beans, washed and ends snipped
- 16 ounces mushrooms, sliced white or bella
Pot Roast Instructions
- Preheat oven to 425 ° for quicker cook (2.5 to 3 hour) version or 200° for low and slow cook version (6 hours).
- Heat a dutch oven or large skillet, over medium-high heat, and add oil. Season beef with seasoning salt, salt, and black pepper. Sear all sides until nice a browned.
- Add in broth, soy sauce, and Worcestershire sauce. Remove browned bits from the bottom of the pan by scraping with a wooden or silicone spatula (move roast over to the side as you do this). Add in fresh green beans, mushrooms, and minced garlic. Cover with a lid.
- Quicker Cook Version: Place in a 425° oven for 1 hour and then reduce to 350° and bake another 1.5 to 2 hours.To Cook Low and Slow: Place in the oven at 200° and cook all day for 6 or more hours.
- Remove roast and vegetables from the dutch oven to serve.
- To thicken juices for gravy, in a measuring cup or bowl, take 2 to 3 tablespoons of cornstarch and mix with ¼ cup cold water. Pour into cooking liquid from roast and stir until thickened.
To make a flour gravy:
- In a skillet melt 3 tablespoons of butter and add ⅓ cup of all-purpose flour. Whisk in ½ cup of broth from roast. Slowly whisk in 2 cups of milk until smooth. Add in additional broth, water, or milk as needed for desired consistency.
✱ Nikki's Tips
- Season meat. Set Pressure cooker to saute and let get hot. Add oil and sear beef on each side. Remove roast and add in broth to deglaze the pan by scraping off bits stuck to the bottom.
- Add in remaining ingredients minus the vegetables and set to pressure cook on high for 60-80 minutes. 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast.
- Once done, naturally release for 10 minutes and put in green beans and mushrooms, and cook for 3 to 5 minutes (depending on doneness you like for vegetables. Release pressure manually and enjoy.