1-First, prepare all your ingredients by slicing the onions, pressing the garlic, and trimming any excess fat from the beef. This sets the stage for that deep, savory flavor in your mushroom pot roast.

2-Next, heat a large skillet with 4 tablespoons of cooking oil over high heat and sear the roast on all sides for 2-3 minutes each to lock in the juices.

3-After searing, transfer the beef to your slow cooker and line the bottom with the thickly sliced carrots. In the same skillet, sauté the mushrooms and onions over medium-high heat until they soften, about 5-7 minutes, then stir in the pressed garlic and cook for another minute. At the same time, in a separate saucepan, whisk together 2 cups of reduced sodium broth, 1 cup heavy whipping cream, 1 oz onion soup mix, 1/2 tablespoon salt-free seasoning, 2 teaspoons salt, and 1/3 cup all-purpose flour until it thickens into a gravy-like consistency.

4-Once the gravy is ready, mix in the mushroom and onion combo, whisk in 1/2 cup red wine, and bring it to a simmer. Pour this flavorful gravy over the meat in the slow cooker, cover, and cook on high for 6 hours.

5-Just before serving, pull the beef apart with forks on a serving dish, remove any excess fat, and drizzle the hot gravy over the top. Remember, the total prep time is about 30 minutes, with 6 hours of cooking, making this a perfect slow cooker beef and mushroom pot roast for your schedule.