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    Home » Recipes » Beef

    Slow Cooker Beef Shoulder Roast

    UPDATED Oct 5, 2022 · PUBLISHED Sep 28, 2020 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Slow Cooker Beef Shoulder Roast covered with red wine mushroom sauce on a plate.

    This slow cooker beef shoulder roast recipe with red wine mushroom sauce is special occasion fancy and weeknight dinner friendly. It's a pot roast that always received top ratings at our meal assembly stores because of the AMAZING “gravy" that smothers fork-tender beef.

    Sliced Beef Shoulder Roast cooked in a crock-pot with red wine mushroom sauce poured over the top.

    Have plenty of mashed potatoes or cauliflower mash on hand to soak up every last drop of the gravy, which becomes silky smooth once it thickens in the crock-pot. You're going to want to lick the plate clean!

    It's a comforting mid-week dinner. But, because of its beautiful presentation, we also included this crock-pot shoulder roast in our Special Occasion Dinners collection.

    There's no rushing around in the kitchen as guests arrive with this dinner. And, the aroma that fills your house is very, very inviting.

    Jump to:
    • Ingredients
    • Directions
    • Freezer Instructions
    • FAQ
    • Other Slow Cooker Shoulder Roast Recipes
    • 📋 Recipe

    Ingredients

    Select quality main ingredients to take this slow cooker pot roast over the top.

    • Beef Shoulder - We used this boneless cut of meat at our stores. When cooked slowly over low heat, beef shoulders are moist, tender, and easy to slice. Other types you can use include: blade roast, chuck, brisket, or round roasts.
    • Mushrooms - Any type of mushroom will work. We used shiitake mushrooms. It's equally delicious with white button, baby Bella, or cremini mushrooms. Or, use a mixture of all your favorites. Be adventurous! The recipe calls for 8 ounces, but mushroom lovers may want to use up to 16 ounces.
    • Red wine - Use dry red wine. We used Merlot. Other options include Cabernet Sauvignon or Pinot Noir. Use whatever you like to drink. And, if you don't drink wine, just buy little bottles and store them in a cool place for your next recipe!
    • Onion - Roughly chopped white or sweet onion.
    • Everything else - You'll also need ketchup, Dijon mustard, Worcestershire sauce, garlic, salt, pepper, and corn starch.

    Food allergy tip: Worcestershire sauce contains soy and often gluten. If necessary, leave this ingredient out. We have and still marveled at the result.

    Optional: Add potatoes, carrots, and other hearty vegetables. If you do, double the amount of the sauce.

    Collage of main ingredients: shoulder roast, mushrooms, red wine, onion

    Directions

    The preparation of this crock-pot shoulder roast is simple, which is one of the reasons you'll put it on repeat.

    1. Brown the Meat

    I love beef shoulder roasts because they are relatively low in fat and still cook well in a crock-pot. You do not need to brown the meat on the stovetop first. But you definitely can, and it only adds to the flavor!

    To brown the outside of the beef, heat oil (canola, vegetable, or avocado oil) in a large pan over medium-high heat. Pat the shoulder roast dry and add it to the skillet. Cook for about 3 minutes on each side or until browned to your liking.

    2. Prepare Mushrooms

    Shiitake mushrooms have a smoky flavor and add to the rich flavor of this recipe. No matter what type of mushroom is used, here are a few tips:

    • The tough stems should be cut off close to the cap and discarded.
    • Mushrooms are very porous, so it's best to wipe off any dirt which a damp paper towel rather than dousing them with water. This is true no matter which type of mushroom you use.
    • Slice the mushroom caps into thin slices.
    • Use dried shiitake mushrooms after they've been reconstituted.
    Hand holding knife cutting shiitake mushrooms.

    3. Combine Sauce Ingredients

    Mix ketchup, red wine, water, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper to make red wine mushroom sauce. That combination may sound odd. But, trust me. It's delicious when it's finished.

    4. Add Everything to a Crock-Pot

    Place the beef shoulder roast, mushrooms, and onions into the slow cooker and pour the sauce over the top.

    We suggest cooking a shoulder pot roast on low for about 6-8 hours for the very best result. However, it can also be cooked on high for about 4-6 hours.

    Uncooked beef shoulder, mushooms, and onions in crock-pot and a bowl with sauce being pouring into it.

    5. Thicken Sauce

    The magic occurs at the very end of the cooking process. Lift out the shoulder roast and stir a slushy mixture of corn starch and water into the liquid, mushrooms, and onions. Turn the temperature to high and cook for about 10 minutes more. Keep the meat warm.

    The sauce turns into a velvety, delicious gravy that you absolutely have to use on everything in sight.

    Spoonful of red wine mushroom gravy being lifted out of serving bowl.

    Freezer Instructions

    This was known as Crock-Pot Black Forest Pot Roast at our meal assembly stores. So, it's definitely freezer-friendly before you cook it!

    Make an extra bag when shoulder roasts go on sale, and you have everything out.

    To make a freezer bag, add all ingredients (except for the slushy corn starch and water mixture) to a large freezer-safe bag. Remove any excess air as you close it. Then, place that bag inside another one as a safety precaution.

    This recipe stores well in the freezer for about 2-4 months. Defrost in the refrigerator before cooking as you usually would. Be sure to label it and note that you need to add the corn starch at the end.

    FAQ

    Why is my pot roast tough?

    Pot roast can be tough if cooked too long, not long enough, or if there is not enough liquid in the slow cooker. The proportions and timing for this recipe should yield a fork-tender pot roast with lots of extra sauce. If you add extra ingredients, then double the sauce too.

    Can I add other vegetables?

    Add hearty vegetables that can withstand 6-8 hours in a crock-pot, such as carrots. Be mindful of how many extra ingredients you add so there is still enough liquid to keep the shoulder roast moist.

    How do you reheat a roast without drying it out?

    Spoon extra sauce over the pot roast. For small servings, you can cover and microwave for several minutes without it becoming dry. For larger portions, place meat topped with sauce in a covered baking dish and reheat at 300 °F until warmed through, about 20 minutes, depending upon the amount and thickness.

    How do you reheat sauce?

    For gravy that is stored separately from the meat, cover and microwave on high for 1 minute. Remove cover, stir and continue heating at 30-second intervals until warmed through.

    Can you make the recipe in the oven?

    I'm sure it could be. Check out the instructions and tips for Oven Baked Chuck Roast by the Cooking Frog.

    Slow Cooker Beef Shoulder Roast topped with mushroom wine sauce on plate with crock-pot behind it.

    Other Slow Cooker Shoulder Roast Recipes

    We use the same cut of beef to make these dinners:

    • Slow Cooker Beef and Vegetables in Red Wine Sauce
    • Crock-Pot Beef Bourguignon Recipe

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📋 Recipe

    Beef shoulder roast topped with red wine mushroom sauce on a plate.

    Slow Cooker Beef Shoulder Roast

    This slow cooker beef shoulder roast recipe with red wine mushroom sauce is special occasion fancy, weeknight dinner friendly, and freezable.
    5 from 4 votes
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    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 6 hours
    Total Time: 6 hours 15 minutes
    Servings: 6 servings
    Calories: 349kcal
    Author: Marjory Pilley

    Equipment

    • Slow Cooker - Programmable

    Ingredients

    • 2 pounds Boneless beef shoulder roast Up to 3 pounds
    • 1 medium onion roughly chopped, about half of an onion
    • 8 ounces mushrooms sliced, shiitake or mushroom of choice
    • ½ cup ketchup
    • ½ cup dry red wine such as Merlot
    • ½ cup water
    • ¼ cup Dijon Mustard
    • 2 Tablespoons Worcestershire sauce
    • 4 garlic cloves minced
    • 1 teaspoon salt
    • ¼ teaspoon pepper
    • 2 Tablespoons corn starch
    • 3 Tablespoons water

    Instructions

    • Place beef shoulder roast in crock-pot.
    • Add chopped onions and sliced mushrooms.
    • Mix ketchup, red wine, water, Dijon mustard, Worcestershire sauce, minced garlic, salt and pepper together in a medium-sized bowl.
    • Pour sauce mixture over shoulder roast.
    • Cook on low for 6-8 hours.
    • Remove meat from crock-pot and keep warm.
    • Mix corn starch with 3 Tablespoons of cold water.
    • Add corn starch mixture to the juices in the crock-pot and stir.
    • Turn the heat to high and cook for 10-15 minutes more.
    • Serve sauce over meat.

    Notes

    This recipe can be made ahead of time and frozen. Mix all of the ingredients (except for the corn starch/water mixture) in a ziplock bag. Add beef roast. Store in freezer 2-4 months for best quality. Defrost completely in refrigerator before cooking.
     
     
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    Nutrition

    Calories: 349kcal | Carbohydrates: 14g | Protein: 45g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 122mg | Sodium: 850mg | Potassium: 840mg | Fiber: 1g | Sugar: 7g | Vitamin A: 103IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 5mg
    Nutritional and Food Safety Disclaimer

    This recipe was originally published 2/15/2013. It was updated to improve the reader experience.

    More Beef Recipes

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    • Gourmet Sloppy Joes (without ketchup!)
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    Comments

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      Recipe Rating




    1. Ninie

      February 16, 2013 at 9:27 am

      OMG! another deeelish recipe...thank you,

      Reply
      • Marjory

        February 16, 2013 at 9:55 am

        It was a tasty Valentine's dinner!

        Reply
    2. Pamela

      March 15, 2013 at 6:47 am

      I had this the other night and the flavor was wonderful and the meat was tender. I would definitely make this again and serve it over mashed potatoes. I loved the taste of the sauce!

      Reply
      • Marjory

        March 15, 2013 at 8:30 am

        So glad you enjoyed it. You can freeze the leftover gravy. If necessary, add a little cornstarch to thicken it up when re-heating.

        Reply
    3. Michal

      September 30, 2014 at 4:23 pm

      Hi
      Can I use brisket instead of the shoulder roast? I've got one in my freezer that's looking for a good recipe like this.
      Thanks!

      Reply
      • Marjory

        September 30, 2014 at 4:37 pm

        You absolutely could use brisket!

        Reply
    4. Michal

      September 30, 2014 at 4:49 pm

      Perfect, thanks for the fast reply!

      Reply
    5. Rebecca

      December 04, 2014 at 10:17 am

      I intend on making this for dinner tomorrow and was wondering if adding some baby carrots and cubed Yukon Gold potatoes would detract from the flavor and/or amount of gravy in this recipe. I have been searching for a recipe for hours and this honestly looks and sounds like the best so far, but I would like all the vegetables to be cooked with the roast.

      Reply
      • Marjory

        December 04, 2014 at 10:28 am

        Hi! You should be able to add carrots and potatoes. I would double the sauce...we often do this anyways to have extra! Enjoy!

        Reply
        • Rebecca

          December 04, 2014 at 10:55 am

          Thank you so much for your prompt reply, I can not wait to try this recipe! Thanks again for posting this 🙂

          Reply
          • Marjory

            December 04, 2014 at 12:47 pm

            You are so welcome. I hope you enjoy it as much as we do!

            Reply
    6. Diana Wilson

      December 31, 2014 at 11:56 pm

      5 stars
      Made this tonight and it was wonderful. Not a big fan of pot roasts, but I will definitely be making this again. The gravy was delicious. I will double the next time. Thanks so much for sharing.

      Reply
      • Marjory

        January 05, 2015 at 10:38 am

        Thanks for your feedback. I'm so glad you liked it. It's good to have lots gravy...and it's still delicious the next day! 🙂

        Reply
    7. amy

      February 04, 2016 at 1:43 pm

      Can I cook on high in crock pot for 4 hours?

      Reply
      • Marjory

        February 04, 2016 at 2:39 pm

        Yes you can!

        Reply
    8. Doris Moore

      November 13, 2017 at 3:21 pm

      Yikes!! HELP!!! I bought all the ingredients for this before I actually read the directions, and 3/4 of the way thru dicing the roast did I realize this is a pot roast recipe. /. Stew~ ish recipe??? It’s kind of too late, I put the cubed shoulder, doubled the gravy recipe added everything to the crock pot except the corn starch and water... what do you think???
      How long should I cook it? Thank you for your help in advance!

      Sincerely,
      Doris

      Reply
      • Marjory

        November 13, 2017 at 3:48 pm

        Hi! I think it should be fine with beef cubes. You don't need to change the cook time. I'd love to know how it turns out!

        Reply
    9. Sky Ucci

      July 15, 2018 at 3:21 pm

      This thread looks old but I'll try to reach you anyway.
      When you say double the sauce does that mean doubling these ingredients:
      Ketsuo, Red wine, Water, Dijon, Worchestershire, garlic, and pepper?

      Reply
      • Marjory

        July 16, 2018 at 7:59 am

        Hi! Yes, double everything except for the meat.

        Reply
    10. Luz

      November 19, 2018 at 3:48 am

      Can I use a frozen beef roast? Forgot to thaw it.

      Reply
      • Marjory

        November 19, 2018 at 7:56 am

        Hi! It's best to defrost the meat before adding it to the crock-pot.

        Reply
    11. Beth

      March 13, 2021 at 12:31 pm

      5 stars
      The sauce is AMAZING. This is the best pot roast I think I've ever had and I've tried quite a few. I did add a little red wine vinegar (1/4 cup or less) which gave a little tang without being sour. I'm sure this recipe will be made many more times!

      Reply
      • Marjory Pilley

        March 14, 2021 at 11:00 am

        I'm so glad you enjoyed it! I'm going to try a little more red wine vinegar next time...sounds delish!

        Reply
    12. matt

      April 13, 2021 at 6:32 pm

      5 stars
      very delicious..whole family loved it..getting saved for sure

      Reply
      • Marjory Pilley

        April 14, 2021 at 7:53 am

        I'm so glad you discovered it! It's a family favorite at our house too!

        Reply
    13. Don

      May 22, 2021 at 9:49 pm

      For a 4.8lb shoulder roast how long to cook? Thanks

      Reply
      • Marjory Pilley

        May 23, 2021 at 8:25 am

        You should be fine at 7-8 hours on low. But, be sure to follow any special instructions for your model. Also, be sure to double the sauce! Enjoy!

        Reply
        • Don

          May 23, 2021 at 9:13 am

          Thanks so much. I did double up on the sauce.

          Reply
    14. Zipporah

      July 13, 2021 at 1:03 pm

      I don't have a crock pot but I'd love to try this recipe. Do you think I can cook it in the oven? I'd keep it covered and cook it at a low temperature for several hours. Thank you!

      Reply
      • Marjory Pilley

        July 14, 2021 at 8:05 am

        You should be able to and I love to know how it turns out! Use a meat thermometer to keep track of the cooking process if possible.

        Reply
    15. Ed Jenkins

      September 07, 2021 at 8:54 pm

      Tried this tonight, doubles as we had lots of meat. It was good, the wine didnt cook off. Next time ill add a bit of sugar as the red wine taste was very overpowering.

      Reply
    16. Amber

      October 11, 2021 at 11:11 am

      When you add the cornstarch slurry to the slow cooker at the end, do you leave it open or cover it with a lid to thicken for the 10 to 15 minutes on high?

      Reply
      • Marjory Pilley

        October 11, 2021 at 12:05 pm

        Hi! The cornstarch should thicken it either way. But, I typically leave it off.

        Reply
        • John Rhodes

          October 16, 2021 at 6:17 pm

          What can i use instead of the wine

          Reply
          • Marjory Pilley

            October 17, 2021 at 2:30 pm

            Try a red grape juice! It should substitute one for one. To make the juice less sweet add a 1/2 teaspoon of vinegar or more to taste, if desired.

            Reply
    17. Keith

      November 08, 2022 at 2:05 pm

      5 stars
      First time I didn’t use bullion in the sauce and I used onion salt instead of real onions because of stomach issues, but the sauce was so tasty!

      Reply

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