Description
This creamy mushroom beef chuck roast recipe features tender, slow-cooked chuck roast smothered in a rich, savory mushroom and onion gravy. Perfectly browned and slow-braised to pull-apart tenderness, it’s an easy hearty meal ideal for family dinners or special occasions.
Ingredients
Units
Scale
Beef and Vegetables
- 5 pounds chuck roast
- 1 tablespoon olive oil
- 454 grams (1 package) white or cremini mushrooms
- 1 large yellow onion, chopped
Sauces and Seasonings
- 1 ounce dry onion soup mix
- 2 cans (10.75 ounces each) cream of mushroom soup
- 1 1/4 cups water
Instructions
- Preheat Oven: Preheat your oven to 400 °F (204 °C) to prepare for roasting the beef.
- Brown the Chuck Roast: Heat a skillet or Dutch oven over medium heat and add the olive oil. Place the chuck roast in and brown it on all sides until a deep golden crust forms. This enhances flavor and locks in juices. Transfer the browned roast into the Dutch oven or a lidded roasting pan.
- Add Mushrooms and Onion: Arrange the mushrooms and chopped onion evenly around the chuck roast in the Dutch oven.
- Prepare and Pour Sauce: In a bowl, whisk together the dry onion soup mix, the two cans of cream of mushroom soup, and 1 1/4 cups of water until mostly smooth. Pour this mixture evenly over the roast and vegetables.
- Begin Roasting: Cover the Dutch oven or roasting pan with its lid and place it in the preheated oven. Roast for 20 minutes at 400 °F.
- Reduce Oven Temperature and Continue Cooking: After 20 minutes, reduce the oven temperature to 325 °F (163 °C). Continue roasting for an additional 4 to 5 hours, or until the roast is tender enough to pull apart easily with a fork.
- Prepare Gravy and Serve: Once cooked, remove the roast and plate it. Whisk the mushrooms, onions, and drippings in the pot to create a creamy gravy. Serve the gravy generously spooned over the sliced or shredded beef.
- Slow Cooker Alternative: Brown the chuck roast in olive oil as described above. Place roast in the slow cooker, surround with mushrooms and onion. Mix soups, soup mix, and water and pour over the roast. Cover and cook on low for 8 to 10 hours until tender. Finish by whisking the mushrooms, onions, and juices into gravy to serve over the meat.
Notes
- You can double the gravy ingredients if your cooking vessel allows; the gravy is delicious and pairs wonderfully with the beef.
- For extra flavor, consider adding fresh herbs like thyme or rosemary during the cooking process.
- If using a slow cooker, avoid lifting the lid during cooking to maintain temperature.
- Serve with mashed potatoes or crusty bread to enjoy the creamy mushroom gravy fully.
Nutrition
- Serving Size: 1 serving (approximately 1/8 recipe)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg
