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Upclose image of pot roast surrounded by green beans and mushrooms in a beef broth.
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5 from 5 votes

Pot Roast with Green Beans and Mushrooms

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.
Author: Nikki Lee
Servings: 8 servings
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes

Ingredients

  • 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

Instructions

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.

Notes

Slow Cooker Instructions:
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- 10 hours.
Pressure Cooker / Instant Pot Instructions:
  1. 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.
  2. 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.
  3. 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.
 

Nutrition

Serving: 1serving | Calories: 428kcal | Carbohydrates: 7g | Protein: 43g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1628mg | Potassium: 1158mg | Fiber: 2g | Sugar: 3g | Vitamin A: 419IU | Vitamin C: 9mg | Calcium: 62mg | Iron: 5mg

Find it online:

www.soulfullymade.com/pot-roast-green-beans-mushrooms/