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

Beef Shoulder Roast with Red Wine Mushroom Gravy

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


  • 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


  • 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.



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.


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