Description
This Creamy Mushroom Beef Chuck Roast is a comforting and hearty dish featuring a tender chuck roast slow-cooked with mushrooms, onions, and a rich, creamy mushroom gravy. Perfect for a satisfying dinner, the beef becomes fork-tender and infused with savory flavors.
Ingredients
Units
Scale
Beef and Vegetables
- 5 pounds chuck roast
- 1 tablespoon olive oil
- 454 grams white or cremini mushrooms
- 1 large yellow onion, chopped
Sauces and Seasoning
- 1 ounce dry onion soup mix
- 2 cans (10.75 ounces each) cream of mushroom soup
- 1 1/4 cups water
Instructions
- Preheat oven: Set your oven to 400 °F to prepare for initial roasting.
- Brown the roast: Heat olive oil in a skillet or Dutch oven over medium heat. Brown the chuck roast on all sides to seal in juices and add flavor, then transfer the roast to a Dutch oven or lidded roasting pan.
- Add vegetables: Surround the roast with mushrooms and chopped onion evenly around it.
- Prepare gravy mixture: Whisk together the dry onion soup mix, cream of mushroom soups, and water until mostly smooth; some chunkiness is normal.
- Pour and cover: Pour the soup mixture over the chuck roast and vegetables. Cover with the lid.
- Roast initially: Place the covered roaster in the preheated oven and cook for 20 minutes at 400 °F.
- Reduce temperature and slow cook: Lower the oven temperature to 325 °F and continue cooking for 5 hours, until the roast easily pulls apart with a fork.
- Make gravy and serve: Remove the roast from oven and plate. Whisk together the cooked mushrooms, onions, and pan drippings to create a rich gravy. Serve the gravy over the shredded beef.
Notes
- You can double the gravy ingredients if you want extra sauce to enjoy with the beef.
- Browning the roast is key to developing deep flavor.
- Using a Dutch oven or lidded roaster helps retain moisture during cooking.
- For a hands-off option, use the slow cooker method: brown the roast, place in slow cooker with vegetables and gravy mixture, and cook on low for 10 hours until tender.
- Let the roast rest for a few minutes after cooking before shredding to keep juices locked in.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 130 mg
