Slow Cooker Beef Shoulder Roast

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

Slow Cooker Beef Shoulder Roast

Slow cooker beef shoulder roast cooks until tender and sliceable, then gets smothered in a rich red wine mushroom gravy for a special pot roast dinner.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 349kcal

Author Marjory Pilley

Equipment

Slow Cooker - Programmable

Ingredients

2 pounds boneless beef shoulder roast
8 ounces mushrooms, sliced White button, shiitake, cremini, or baby bella mushrooms or a mix.
1 cup diced onion
½ cup ketchup
½ cup dry red wine Merlot, Cabernet Sauvignon, or Pinot Noir all work well; don't use a sweet wine.
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

Heat oil in a large skillet over medium-high heat. Pat the beef shoulder roast dry, then sear for about 3 minutes on each side, or until nicely browned.

Browning is optional, but it adds another layer of flavor.

Place the beef shoulder roast in a slow cooker, then layer the sliced mushrooms and diced onions.
Mix ketchup, red wine, water, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper together in a medium-sized bowl. Pour the sauce mixture over the beef shoulder roast, mushrooms, and onions in the slow cooker.
Cook on low for 4-6 hours or on high for 3-4 hours, or until a fork or sharp knife slides easily into the roast and the meat is tender but still holds together for slicing. Check for doneness at the beginning of the range.
Remove the meat from the slow cooker and keep it warm.
Mix the cornstarch with 3 Tablespoons of cold water. Add the cornstarch mixture to the juices in the crockpot and stir. Turn the heat to high and cook for 10-15 more minutes.
Slice the beef and serve the gravy over the shoulder roast in the slow cooker or serving dish.

Video

Notes

Storage: Store leftover beef shoulder roast and gravy in an airtight container in the refrigerator for up to 4 days. For best results, keep the sliced beef covered with gravy to stay moist. Reheat gently in the microwave or in a covered dish in the oven until warmed through.

Freezer: Freeze the cooked beef shoulder roast with some of the gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat gently with the gravy to help keep the beef tender.

Make ahead: You can also freeze this recipe before cooking. Add the roast, mushrooms, onions, and sauce ingredients to a freezer-safe bag, leaving out the cornstarch slurry. Freeze for up to 2 months, thaw completely in the refrigerator, then cook as directed and thicken the gravy at the end.

Nutrition