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Pot Roast and Portabello Stew

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Even if you’re not a fan of mushrooms, I do believe this Pot Roast and Portobello Stew for the Slow Cooker will make a mushroom lover out of you!

Slow Cooker Pot Roast and Portabello Stew Recipe

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*Disclaimer – This recipe was originally published in 2014. I’m working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.


This Slow Cooker Pot Roast and Portabello Stew takes a little bit of preparation in the morning so you’ll need to plan ahead and give yourself about 15-20 minutes of prep time with the ingredients before you can place the lid on the cooker, set it, and forget it.

If you’re lucky enough to be home as this stew cooks away, the aromas you’ll encounter during the day will have you salivating and dreaming about dinner time all day long.

Not only is this stew incredibly delicious, but it’s also incredibly good for you with all those healthy portabello mushrooms, red bell peppers, black-eyed peas, and onions!

Serves: 4-6     Prep Time: 15-20 minutes      Cook Time: 7-8 hours on low/ 6-7 hours on high
1 1/2 pounds beef chuck, cut into bite-sized pieces
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons garlic powder
1 teaspoon ground thyme
2 tablespoons olive oil, divided
3 cups low sodium beef stock
1 cup dry red wine
3 tablespoons tomato paste
1 tablespoon sriracha
1 tablespoon brown sugar
2 bay leaves
1 large red onion, peeled and medium diced
1 large red pepper, seeded and medium diced
1 can (15 ounces) black-eyed peas, drained and rinsed
2 cloves garlic, minced
1 cup water
2 tablespoons butter
1 pound baby portabello mushrooms, wiped clean and chopped into 1″ inch pieces
3/4 teaspoon salt
1/2 teaspoon pepper
Parsley for garnish (optional)

-In a large zip lock bag, combine the flour, salt, black pepper, garlic powder, and ground thyme.
-Add the beef into the bag and shake it to evenly coat the meat with the flour mixture.
-Remove the floured beef pieces from the bag making sure to sift off the excess flour.
-In a large Dutch oven over medium/high heat, add 1 tablespoon of the olive oil and half the floured beef mixture. Cook, stirring occasionally until the meat is nicely browned.
-Add the first batch of browned beef into the slow cooker and continue browning the last batch of beef in the remaining olive oil, adding it all into the slow cooker when browned.
-Going back to the Dutch oven, over medium/low heat, stir together the beef stock, red wine, tomato paste. sriracha and brown sugar until warmed through and evenly combined.
-Add the onion, red pepper, bay leaves, and garlic to the beef in the slow cooker.
-Carefully pour the beef stock/wine mixture into the slow cooker and add 1 cup of water.
-Cover the cooker and set the cooker temperature for either low or high (depending on when you want dinner to be ready).
-About 30 minutes before you’re ready to eat, add in the butter and the mushrooms. Stir well and season with the additional salt and pepper.
-Spoon the stew into bowls and garnish with parsley if desired.

Luckily for me, I outgrew my aversion to mushrooms a few years ago and now I can’t get enough of them.

If you’re not a fan of mushrooms, I do believe this recipe will make a convert out of you and I strongly urge you to try it. Mushrooms are so amazingly good for you and have been shown to reduce the risk of breast cancer in women by 64% if eaten daily.

Good, and good for you!!!

Thank you so much for visiting me here today in my Kudos Kitchen!

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Until we eat again, I hope you have a delicious day!

Kudos Kitchen by Renee Signature

Sarah | Curious Cuisiniere

Wednesday 8th of January 2014

Two ingredients caught my eye, the black eyed peas and the portabellos. We use beans and mushrooms a lot, but we definitely don't use these two enough. Beautiful stew!


Monday 6th of January 2014

I love the aromas coming from a slow cooker and filling your home making you so excited to try the final product!!! Your recipe looks amazing!!

Dorothy at ShockinglyDelicious

Monday 6th of January 2014

I agree that one of the best things about slow cookers is getting the chance to smell all the wonderful aromas during the day!


Monday 6th of January 2014

Such a good looking stew! Those mushrooms look amazing on top.

Tammy @

Monday 6th of January 2014

Oh my goodness I am seriously making this THIS WEEK! Yum!