Description
This Creamy Mushroom Beef Chuck Roast recipe features a tender, slow-cooked chuck roast smothered in a rich and savory mushroom and onion gravy. Using simple ingredients like cream of mushroom soup, onion soup mix, and fresh mushrooms, this comforting dish delivers deep flavors perfect for a family dinner or special occasion.
Ingredients
Units
Scale
Beef and Vegetables
- 5 pounds chuck roast
- 1 tablespoon olive oil
- 1 package (454 grams) white or cremini mushrooms
- 1 large yellow onion, chopped
Soup Mixture
- 1 ounce package dry onion soup mix
- 2 cans (10.75 ounces each) cream of mushroom soup
- 1 1/4 cups water
Instructions
- Preheat Oven: Pre-heat your oven to 400 °F to prepare for searing and roasting the chuck roast.
- Brown the Roast: Heat a skillet or Dutch oven over medium heat with olive oil. Place the chuck roast in the hot oil and brown it on all sides to develop flavor and seal in juices. Transfer the roast to a Dutch oven or lidded roaster.
- Add Mushrooms and Onion: Arrange the mushrooms and chopped onion around the browned chuck roast inside the Dutch oven or roaster.
- Prepare Soup Mixture: In a bowl, whisk together the dry onion soup mix, cream of mushroom soups, and water until smooth, even if slightly chunky, then pour this mixture evenly over the roast and vegetables.
- Start Roasting: Cover the Dutch oven or roaster with its lid and place it into the preheated oven. Cook for 20 minutes at 400 °F.
- Lower Oven Temperature: After 20 minutes, reduce the oven temperature to 325 °F. Continue cooking for another 4 to 5 hours, or until the roast is tender and pulls apart easily with a fork.
- Rest and Plate: Remove the roast from the oven and place it on a serving plate. Let it rest briefly.
- Make Gravy: Whisk together the mushrooms, onions, and drippings remaining in the roaster to create a rich mushroom gravy to serve over the beef.
- Serve: Serve the chuck roast sliced or shredded with the mushroom gravy spooned generously on top.
- Slow Cooker Alternative: Brown the roast in a skillet with olive oil, then place in slow cooker with mushrooms and onions. Pour the soup mixture over. Cover and cook on low for 8 to 10 hours until tender. Use drippings as gravy as described above.
Notes
- You can double the gravy ingredients if your cookware allows, as the gravy is delicious and can be enjoyed on its own.
- Browning the roast well is key to developing deep flavor.
- If using a slow cooker, searing is recommended but optional for more convenience.
- Leftovers store well and flavors improve after a day.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 120 mg
