Description
This Creamy Mushroom Beef Chuck Roast is a tender, flavorful dish where a 5-pound chuck roast is slow-cooked with mushrooms, onions, and a rich, creamy mushroom gravy. The roast is first seared for a caramelized crust, then cooked low and slow to achieve melt-in-your-mouth tenderness, perfect for a comforting dinner.
Ingredients
Units
Scale
Meat
- 5 pounds chuck roast
Vegetables
- 1 package (454 grams) white or cremini mushrooms
- 1 large yellow onion, chopped
Other Ingredients
- 1 tablespoon olive oil
- 1 package (1 ounce) dry onion soup mix
- 2 cans (10.75 ounces each) cream of mushroom soup
- 1 1/4 cups water
Instructions
- Preheat and Brown: Preheat the oven to 400 °F. Heat olive oil in a skillet or Dutch oven over medium heat. Brown the chuck roast on all sides to develop a flavorful crust.
- Arrange Mushrooms and Onion: Transfer the browned roast to a Dutch oven or lidded roaster. Surround it with mushrooms and chopped onion evenly.
- Prepare Gravy Mixture: Whisk together the dry onion soup mix, cream of mushroom soup, and water until smooth with some chunks acceptable. Pour this mixture evenly over the roast and vegetables.
- Initial High-Temperature Cook: Cover with the lid and place in the preheated oven for 20 minutes to start the cooking process.
- Slow Cook at Lower Heat: Reduce oven temperature to 325 °F and continue to cook for 4 to 5 hours, or until the roast pulls apart easily with a fork, indicating tenderness.
- Make Gravy and Serve: Remove the roast and plate it. Whisk the mushrooms, onions, and drippings in the pot to make a creamy gravy. Serve this gravy over the sliced beef.
Notes
- You can double the gravy ingredients if your pot allows; extra gravy is delicious and worth having.
- Browning the roast is crucial to develop deep savory flavors and a nice crust.
- The roast is best when cooked low and slow, ensuring it becomes tender and easy to pull apart.
- If using a slow cooker, brown the roast first, then cook on low for 8 to 10 hours instead of oven roasting.
- Leftovers can be stored refrigerated for 3-4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
