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There’s nothing quite like coming home to dinner waiting in the slow cooker. This Easy Slow Cooker Beef and Mushrooms is one of those dependable recipes I turn to when I want something hearty without spending much time in the kitchen.
Lean beef simmers low and slow with mushrooms in a rich, savory sauce while the slow cooker does almost all the work. The result is tender beef and a delicious mushroom gravy that’s perfect over noodles, mashed potatoes, rice, or even cauliflower mash.
I’ve never been much of a steak eater, but I do love slow-cooked beef dishes like this. And with Rod’s love of meat and potatoes, it’s one of those meals we’re both always happy to see on the table.
One of the things I appreciate most about recipes like this is that they usually leave enough for another meal. Leftovers tucked into a baked potato, spooned over toast, or served alongside vegetables make lunch or dinner the next day just as satisfying.
Table of Contents
Why You’ll Love This Recipe
- Hearty and satisfying – Tender beef and mushrooms in a rich, savory sauce.
- Weight Watchers friendly – Lightened up without sacrificing flavor.
- Easy slow cooker recipe – Just a few minutes of prep and the crock pot does the rest.
- Flexible – Make it with stew beef or a whole roast and serve it your favorite way.
- Great for leftovers – One recipe can become two or three easy meals.
Ingredients
Here’s what you’ll need to make this easy slow cooker beef and mushrooms, along with a few substitution ideas.
Lean stewing beef
Round, sirloin, or chuck cut into cubes.
Substitution: Use a 2 to 3 pound chuck or bottom round roast. Cook it whole, then shred or slice before serving.
Fresh mushrooms
White button, cremini, or baby bella mushrooms all work well.
Substitution: Frozen or canned mushrooms will work if that’s what you have.
Fat-Free Cream of Mushroom Soup
Creates a creamy sauce with fewer calories.
Substitution: Reduced-fat cream of mushroom soup or homemade mushroom soup.
Dry Onion Soup Mix
Adds lots of savory flavor.
Substitution: Combine dried onion flakes, garlic powder and beef bouillon.
Dry Red Wine
Adds depth of flavor.
Substitution: Beef broth for an alcohol-free version.
Salt and Black Pepper
Season to taste.
How to Make Slow Cooker Beef and Mushrooms
1. Add everything to the slow cooker
Place the beef in the slow cooker and top with the mushrooms.
In a small bowl (affiliate link), stir together the mushroom soup, onion soup mix and wine (or broth). Pour over the beef.
2. Cook
Cubed beef: Cook on LOW for 5 to 6 hours.
Whole roast: Cook on LOW for 7 to 8 hours until fork tender, then shred or slice.
3. Thicken the sauce (optional)
If you’d like a thicker gravy, stir together:
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Stir into the slow cooker and cook on HIGH for 10 to 15 minutes.
4. Serve
Serve over noodles, mashed potatoes, rice, baked potatoes, cauliflower mash, cauliflower rice, or zucchini noodles.
Recipe Tips & Variations
- Add carrots, celery or onions for extra vegetables.
- Brown the beef first if you enjoy a deeper, richer flavor.
- Skip the wine and use beef broth.
- Make your own mushroom sauce instead of using canned soup.
- Want extra gravy? Add a second can of mushroom soup.
Serving Suggestions
Wondering what to serve with slow cooker beef and mushrooms? Here are some of my favorite WW-friendly options:
- Over noodles: Egg noodles are the classic pairing for beef and mushrooms. Whole wheat or high-protein pasta work well if you’d like extra fiber.
- With rice: White rice, brown rice, or wild rice all soak up the savory gravy. For a hands-off option, try my Easy Slow Cooker Rice.
- Potato lovers’ choices: Mashed, baked, or roasted potatoes are always a hit. Try my Creamy Low-Calorie Mashed Potatoes, Easy Crock Pot Baked Potatoes, or Rosemary Roasted Potatoes.
- Low carb swaps: Cauliflower rice, zucchini noodles (zoodles), slow cooker spaghetti squash or this low calorie pumpkin cauliflower mash keep it lighter without losing comfort.
- Vegetable sides: Steamed broccoli, green beans, roasted carrots, or a fresh green salad make easy, balanced add-ons.
This recipe makes a naturally rich sauce, so pairing it with something that soaks it up — like noodles, rice, or potatoes — creates the ultimate healthy comfort food dinner.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave (affiliate link).
One of my favorite ways to reinvent leftovers is to spoon the beef and mushrooms over a baked potato or toasted bread for an easy open-faced sandwich.
How Many Calories and WW Points?
Calories: Approximately 225 calories per serving.
Points: To see your WW Points for this recipe or track it in the WW App.
(You must be logged into WW on a smartphone or tablet.)
Old WW PointsPlus: 5
If you like this easy Slow Cooker Beef with Mushrooms, be sure to check out my other Weight Watchers friendly slow cooker recipes including Slow Cooker Balsamic Beef, Mom’s Slow Cooker Roast Beef, Crock Pot Beef with Mushroom Sauce, Slow Cooker Italian Beef and Lentil Soup and Slow Cooker Thai Beef
If you’ve made this Lighter Beef & Mushrooms dinner, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Slow Cooker Beef and Mushrooms Recipe
Equipment
Ingredients
- 2 pounds lean stewing beef, cubed, (or beef roast)
- 10 ounces fresh mushrooms sliced
- 1 can (10.75 ounces) fat-free, low sodium cream of mushroom soup
- 1/2 cup dry red wine
- 1 envelope dry onion soup mix
Instructions
- Ideal slow cooker size: a 4-Quart.
- Place the beef (either cubed stew meat or a whole roast) in the bottom of the slow cooker. Top with the mushrooms.
- In a small bowl (affiliate link), stir together the cream of mushroom soup, dry onion soup mix, and red wine (or broth). Pour the mixture over the beef and mushrooms.
- Cover and cook on LOW until tender. (This should take 5-6 hours for stew meat and 7-8 hours for a whole roast.)
- Taste and adjust seasoning. For a thicker sauce, stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) and let it cook on High for 10 to 15 minutes.
- Slice or shred the whole roast before serving.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Fix-It and Forget-It Lightly Revised and Updated: 600 Healthy, Low-Fat Recipes for Your Slow Cooker (affiliate link) by Phyllis Pellman Good
Frequently Asked Questions
Can I freeze slow cooker beef and mushrooms?
Yes. Freeze in airtight containers for up to 3 months.
What’s the best cut of beef?
Stew beef, chuck roast and bottom round all work well because slow cooking makes tougher cuts wonderfully tender.
How do I thicken the sauce?
Stir in a cornstarch slurry during the last 10 to 15 minutes of cooking.
Can I make it without canned soup?
Absolutely. Homemade mushroom soup or beef broth thickened with cornstarch both work well.
More WW-Friendly Slow Cooker Beef Recipes
If you enjoy this recipe, you might also like:
- My Slow Cooker Balsamic Beef is tender and tangy, with a balsamic sauce that’s delicious over mashed potatoes or polenta.
- For something cozy and classic, try my Hearty Slow Cooker Beef Stew — it’s packed with beef, potatoes, and vegetables for a filling all-in-one dinner.
- When I want something a little lighter but still hearty, I make Slow Cooker Vegetable, Beef and Mushroom Barley Soup. The barley and mushrooms give it flavor and substance without being too heavy.
- And for a family-friendly pasta night, my Crock Pot Tomato Beef Macaroni Stew is always a hit — warm, filling, and especially popular with kids.
This is my favorite. It feels like comfort food. Im partial to nash potatoes.
Hi Patricia,
It is definitely some of my favorite comfort food! Thanks for taking the time to share 🙂 All the best, ~Martha
When I click on the link to take me to my personal points it brings up a breakfast casserole
Hi Pamela, I’ve corrected the link! ~Martha
This meal was delish!!! Meat was sooo tender. The sauce was delicious!! My husband rated this an A+ dinner!!! Will definitely make it again!!!
Thank you Martha for ALL your tasty recipes you share with us!!!
I made this for our supper this morning before I went to church…by the time we got home the house smelled divine! I let it cook the 8 hours on low and boy howdy was it tasty. MDH said to keep this recipe. I served it over brown rice along with a big green salad-it was a great meal. Entering it into WW recipe builder I got 6 points on my Green plan. (did not include the rice) I used a boneless arm roast, cutting it up myself for the small chunks of beef & trimming off all visible fat from the meat. This is going in to my WW Recipe Notebook for future delightful dinning. Thanks so much!
So Glad you liked it! ~Martha
I have this in my crockpot and it smells amazing, but what cut of meat did you use? I bought top round which is pretty lean and I used oil spray instead of the olive oil and I am still coming out to 8 smart points a serving using the WW recipe builder.
I will note that I used Pacific brand cream of shrooms soup, but that is only 1 SP higher for that ingredient, so it shouldn’t make the whole recipe 3 points higher.
I may see about dividing mine into 8 servings instead of 6, but I just wanted to clarify. I chose this recipe since it said just 5 points.
Hi Angela, I used beef round as well. Did you choose Uncooked beef round in the Recipe Builder? If you mistakenly enter 2 pounds of cooked beef the points will be higher since the beef shrinks while cooking. That’s the only difference I can think of. Hope this helps. ~Martha
Nope, I used 2 lbs I’d beef round raw which which is 34 points before adding other ingredients. That alone is 6 points per serving without anything else.
I am surprise at the amount of food that a person can eat on this new freestyle point system. This is really a breakthrough and an accomplishment for Weight Watchers. I am not quite sure how the new freestyle plan works. It seems like a lot of food to consume and yet the smartpoints are very low. How does one lose the weight? I will give this new freestyle program further thought. Thank you.
I made the Slow Cooker Beef & Mushrooms today…….loved it! I served it with Egg Noodles but it would be awesome with mashed potatoes as well. I am looking for more WW Friendly Recipes for additional variety — I will definitely make this again. I thought it had the perfect amount of gravy…….but one person in my family wished there was more gravy (since it was so good)……so the next time I make it, I may attempt increasing or doubling the gravy portion of the recipe to see what happens (although that will make it slightly higher in WW Points). Thanks for the recipe!
How much is 1/6 of a serving size.
About 1 cup
This sounds wonderful… can white wine be used in place of the red wine? Thank you.
Bernice P
This was delicious! I cut the stewing beef a bit because it comes in huge chunks, and everything was so good. I served it over brown rice. The sauce served on the rice was so good as well. How easy was that! Thank you for this. I will be making it regularly.