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ThisCreamy Mushroom Beef Chuck Roast Recipe had everyone drooling on Instagram when I posted the photo of my Sunday dinner – and I had SO many requests (more like demands) for the recipe that I am posting it right away for you all to have!
Everyone needs a great chuck roast recipe that they can slow cook all day long. I am extremely fond of using chuck roasts and have a ton of great recipes on this website, like my extremely popularIf you are feeling adventuresome and love pickles, that is the chuck roast recipe for you! This one is for the mushroom lovers and is a guaranteed crowd-pleaser!
Slow Cooked Chuck Roast Recipe
Oh man, was this good. I mean, mouth-watering, melt-in-your-mouth delicious roast and gravy good.Make this now. I command thee.In all seriousness, this is the perfect dish for when company is coming, you have no time to cook, but you want one heckuva tasty, large meal at the end of the day. The ingredients aren’t fancy at all, but the taste IS!
I made this when my brother was over for Sunday dinner as I know he loves a good pot roast. That kid is a meat and potatoes kinda eater ( just like Mr Magpie) and the weather was so cold and cruddy I went into cold weather cooking mode – and that always means a good roast beef.
Here’s the photo from My Instagram (make sure to follow and chat with me there!) that had everyone drooling. I especially love the Peppa Pig cup that is my niece’s. You can find the Grilled Asparagus recipe on our low carb website and the potatoes are my Instant Pot mashed potatoes. The perfect sides!
How do you cook a chuck roast in the oven?
Low and slow! I can’t believe how many recipes don’t have the correct amount of cooking time on them ( I am sure you have heard this rant before) and then people wonder why they aren’t ending up with a tender, succulent roast. Chuck roasts, also known as blade roasts here in Canada usually have to be cooked low and slow to break down the meat fibers properly. I’ve seen recipes that tell you to cook this roast to 165 °F – stop right there and burn that recipe. You don’t cook a chuck roast to a certain temperature, it’s going to go WAY past that mark. You are going to cook it until it literally falls apart when pierced with forks, like a good pulled pork does.
What is the BEST way to cook a chuck roast?
Best is relative. When I am in a hurry, a pressure cooker or an Instant Pot is the way to go! Sometimes however it is thought that a pressure cooker doesn’t really give you the best flavours compared to a low, slow all day roast in the oven – and I think there might be a little something to that. Take a peek at the gorgeous brown crust that this chuck roast develops in the oven – you don’t get that with a pressure cooker. That said, I won’t ever hesitate to use my pressure cooker to make a great chuck roast – it can be done in 2 hours instead of 5 or 6!
Now you can also make this in your Instant Pot or pressure cooker, simply use the same ingredients I have and follow my post on How to Cook a Roast in the Instant Pot. It will definitely be faster than slow cooking all day long but it is just as tasty! You can also try my Bucket o’ Gravy Instant Pot Roast, it is crazy popular!
What to Serve with Chuck Roast:
Here are some great side recipes that go well with this chuck roast recipe:
- Twice Baked Potatoes
- Baked Potatoes
- Homemade Coleslaw
- Instant Pot Mashed Potatoes
Here are some more great chuck roast recipes that I love to use:
- Dutch Oven Pot Roast and Vegetables
This uses up all of my favourite cheats – dry onion soup and canned mushroom soup. You can totally use homemade condensed mushroom soup (making that is on my to-master list this winter! ) but really, try not to skip that dry onion soup mix. You can replace it with some onion powder and some garlic powder, but it’s just not the same. Besides, everyone needs a good cheat meal once in a while!
This makes the BEST gravy I have ever tasted. The fresh mushrooms cook for hours and release all their moisture into the gravy, the real onion cooks and mostly disintegrates….I am drooling just thinking about it. This chuck roast is absolutely happening again this winter!
Happy cooking, hope you love it!
Love,
Karlynn
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Creamy Mushroom Beef Chuck Roast Recipe
Take a tough chuck roast, slow cook it on low for hours and turn it into a buttery soft roast with a creamy mushroom onion gravy - ALL in one roaster!
4.99 from 244 votes
- Prep Time
- 5 minutes
- Cook Time
- 5 hours
- Total Time
- 5 hours 5 minutes
- Course
- Main Course
- Cuisine
- American
- Servings
- 8
- Calories
- 781
- Author
- Karlynn Johnston
Ingredients
- 5 pounds chuck roast
- 1 tablespoon olive oil
- one 454 grams package of white or cremini mushrooms
- 1 large yellow onion, chopped
- one 1 ounce package dry onion soup mix
- two 10.75 ounce can of cream of mushroom soup
- 1 1/4 cups water
Instructions
Pre-heat your oven to 400 °F.
Heat a skillet or the Dutch oven over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the Dutch oven or lidded roaster.
Place the mushrooms and onion around the chuck roast.
Whisk together the soups and the water until as smooth as possible ( it usually is chunky a bit, that's ok!) Pour over the roast.
Place the lid on top of the roaster/Dutch oven and place in the preheated oven. Cook for 20 minutes then turn down the oven to 325°F.
Cook for another 4-5 hours until the roast pulls apart easily when touched with a fork.
Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.
Slow Cooker Instructions
Heat a skillet over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the slow cooker.
Place the mushrooms and onion around the chuck roast.
Whisk together the soups and the water until as smooth as possible ( it usually is chunky a bit, that's ok!) Pour over the roast and place the lid on the slow cooker.
Cook for 8-10 hours on low until the roast pulls apart easily when touched with a fork.
Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.
Recipe Notes
You can double the gravy ingredients if it will fit - we could have eaten just the gravy!
Nutrition Information
Serving: 8g, Calories: 781kcal, Carbohydrates: 13g, Protein: 77g, Fat: 46g, Saturated Fat: 20g, Cholesterol: 273mg, Sodium: 1794mg, Potassium: 1419mg, Sugar: 2g, Vitamin A: 50IU, Vitamin C: 0.7mg, Calcium: 92mg, Iron: 8.4mg
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Karlynn Johnston
I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a co*cktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!
Learn more about me
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Comments & Recipe Tips Share a tip or comment!
Megan says
ReplyFantastic recipe! This savory roast was a complete hit for Sunday dinner.
I did make a few substitutions.
I did not have onion soup mix so instead used an aus ju packet and added onion and garlic powder.
I also added veggies into the Dutch oven (small red potatoes, carrots, celery) at about the 2.5 hour mark.
Come out perfectly.
Sally Fridge says
ReplyI haven’t made it yet but it sounds like a 5! If it isn’t, a will make a comment after making it. But, I just had to comment on what Karlynn said about how she would rather burn the house down than clean it. I am so WITH you on that! In fact, when my husband-to-be proposed, I told him that I did not have the clothes shopping gene but was also missing the house cleaning gene. I told him, I do not clean houses. I am a lousy housekeeper. There are so many more important things to do! I was so honest with him about it as I did not want him to have any disillusions about that. He said, that’s OK, I will keep the house clean. Well, I told the truth, him…not so much! Ha, ha, ha. However, he and I have celebrated now, almost 48 years together and even if he doesn’t keep the house up as good as promised, he does still do the majority of the housekeeping!
Laura says
ReplyThis is one of my favorite recipes. Comes out amazing every time I make it. Super easy and foolproof!
Jill Fowler says
ReplyThis is the best roast recipe I have ever found! Everyone loved it! I put it on top of mashed potatoes! I would not change a thing about this recipe❤️
Erika says
Replycan I use milk instead of water and would it be the same amount as the water? I also plan to double the gravy recipe. just want to make sure not using to much liquid as well. Thanks!
Stephanie says
ReplyWould love to make this but need some help/ideas. I can’t eat onions (intolerance/allergy). What would you use in place of the onion soup and onion? Is it worth it to try this without? Thanks for your help!
Heidi Scheidel says
ReplyA packet of dry au jus mix or beef gravy mix.
Peter says
ReplyI rubbed the roast with Adobo and Soul Food seasoning before browning it. I also added carrots, green peppers and celery to the mix with the onions and mushrooms, When whisking the soups, I added 1 can of Tomato Paste, I used beer instead of water and added crushed garlic.
I love to get creative so I used some of my favorite ingredients. Yummy!
This recipe lends itself to whatever variation that floats your boat. The gravey is delicious over mashed potatoes, rice or noodles!Kim says
ReplyI made this today in a Dutch Oven.
Followed directions to a T.
It separated and I don’t know why.
It wasn’t creamy.
It was amazing! Just wondering if this has happened to anyone else.Star says
ReplyRoasted in oven. Absolutely delicious! I wanted extra gravy but only had the two cans of cream of mushroom, so I added a can of cream of celery and beef broth. Couldn’t tell the difference, loved it. Thank you.
CBaszkowski says
ReplyThis looks so good and I want to make it, but the sodium content is through the roof and my husband and I cannot eat like that. Are there suggestions to reduce the sodium content? The dry pack of onion soup mix and the canned or jarred mushroom gravy are just so unhealthy.
Laura Cochikas says
ReplyThis was a last minute decision to make for Sunday dinner. Started at 2:45 & was eating at 7:30. I had a 3.5lb chuck roast,
I didn’t have the cream of mushroom soup & only had 3oz of frozen, sliced baby Bella mushrooms, BUT everyone loved it & it was very tender!!Lindsey says
ReplyOk, so I’m new to the whole domestic cooking thing lol. I’m confused on what part so if any one can help me please comment lol. What does it mean when she says “remove plate?” What plate? Where and when does this happen?
Lindsey says
ReplyNever mind I just reread (for the 100x time lol) and realized I completely missed the “and” in there. But now I have another question.
What are the drippings?
Kristi says
Replythey make unsalted mushroom soup and there are recipes to make your own unsalted onion soup mix. we have a family member on dialysis so no salt at our house!
Gail says
ReplyDelicious! Looked just like the photo and was the best roast I have ever tasted. I will keep this recipe handy.
Brooke says
ReplyIs the nutrition value for one serving of 8 grams?
Karen Chitty-Boe says
ReplyOMG!! This came out soooooo delish!!!! My only suggestion would be to use the sodium reduced cream of mushroom soup. Other than that I will absolutely double the gravy the next time I make!!!!
Terri says
ReplyIt’s just like the picture! The gravy is what I was looking for in a roast gravy.
The meat ….tender.
This recipe alone pushes me to purchase her cookbook!Sarah says
ReplyI have made this roast countless times and can say that this recipe is without a doubt our absolute favorite in our home! Even picky eaters can’t resist! We add some carrots and serve with mashed potatoes. DELISH!!
Joanne Tayrien says
ReplyThis recipe brought back memories. My mother was a busy working mom and use to make this recipe back in the 70’s. She use to throw it all into a pressure cooker (that was before we had a crock pot). It was great back then, and still is.
chad bowman says
Replysilly question i wonder if this same recipe will work with big pork roast?
Cynthia says
ReplyHeck yes it would work with big pork roast. I also make what I call smoothed pork steaks the same way except not as much water and I use milk and only 1 mushroom soup can of milk to 2 cans of mushroom soup. Fry your pork steak then make the gray same as above except the water as stated. Put your steak back into gravy turn the burner down place a lid on top and let it slowly cook. Fall apart and good. Homemade mashed potatoes with gravy. Cannot beat it! I also make Pork tender and noodles. Like chicken and noodles but with pork tender or roast. Use the broth from the roast and just to give it a more pork flavor I use pork gravy packet and to thicken the broth cornstarch once broth boils.
Mary Smith says
ReplyLoved it! We have found our new go to roast recipe! THANK YOU!
Michelle says
ReplyMost DELICIOUS and sooooo easy❣️
💖 I am in love with your philosophies
❤️💕 I am in love with you ❣️❣️
Keep showing up… I can’t do it with out youKate Burbrink says
ReplyThis had to be the BEST EVER pot roasts. Coming from the upper Midwest this is traditional comfort food. The carrots, onions, baby potatoes, mushrooms and corn niblets in that gravy was so delicious, who needed beef? Except the beef was a bonus. Unbelievably good.
Michael Anderson says
Replystaaaalker…..😉🤣
Michael Anderson says
Replywasn’t meant for you. sorry
Dennis Buys says
ReplyMaking this right now, in the slow cooker. My wife said, “You better make it good. I count on you making things good!”
I sure hope it turns out good. lolMinnie says
ReplyThis is our go-to for roast. It’s so simple and comes out perfect every single time!
Emily J Wildes says
ReplyI don’t have 8 to 10 hrs can i do it on high for 4 hrs?
Serena says
ReplyMy Mom taught me this recipe love 40 years ago. Mine is slightly different…. I start by putting my roast in roaster and put roughly 1 1/2 chips of water around it with one packet onion soup mix. I then cook it at 325 for 2-3 hours. At which time I surround the roast with baby carrots, quartered potatoes and rings of onions. Then I put 1 to 2 cans of cream of mushroom soup (undiluted) over the top of all. place back in oven at same temp. and cook until it falls apart with a fork, and potatoes and carrots are soft. Won my husband over with this dish 😁
Nancy says
ReplyDo you salt the roast before searing it?
Alyssa says
ReplyCan this be made in the instant pot? I’m short on time and want to make it!!
Karlynn Johnston says
ReplyAbsolutely! I would cook it for 90 minutes high pressure to break it down.
Ann says
ReplyFollowed it to perfection. Doubling the Gravy,. I don’t normally like Roast omg I could get this everyday, it was so tender n full of flavor this will be our go to Roast n Gravy. I think I’m going to even pressure can this for those long cold winter easy meal nights.
Yum yum
Jennifer A says
ReplyI know it’s been a while since this comment was made but I was curious did you ever end up canning this recipe? If so, what directions did you follow? Thank you.
Angela says
ReplyThis was the best pot roast I’ve ever made!! My BF was oohing and awwing the whole time he was eating it!!! You know sometimes you keep looking for “the best” recipe? Look no further, this is it. It’s a keeper.
Chelsea says
ReplyThis has become my go-to recipe for pot roast! My hubby and I both love the heck out of it.
thank you!Di Lemberger says
ReplyThis is the best chuck roast recipe! I have to say my momhas the exact same salt&pepper shakers, had them for years! Thanks!
kathleen a kennen says
ReplyCan I put carrots and potatoes in this recipe. If yes, do I put them in from the beginning. (oven roasted method).
Ann says
ReplyI would add them towards the end so they aren’t mushy.
This recipe is amazing as in I just made homemade mashed potatoes n used the gravy for those as well n made bread n a salad ..
diane richardson says
ReplyI made this yesterday and it was a big hit!
I was afraid it would look to white (I don’t like white sauce)
so I used one can of Golden Mushroom and one can of cream
it was so tasty and I loved that you didn’t have to make gravy
I will definitely make this again
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