I stole this recipe for Creamy Mushroom Beef Chuck Roast from thekitchenmagpie.com. This slow cooker recipe makes the beef tender and tasty. A chuck roast is placed in a slow cooker. Then whole mushrooms and chopped onions are placed around the meat. Dry onion soup mix, cream of mushroom soup and water are mixed together and poured over the meat. After cooking for several hours the roast is removed to a plate and the gravy is whisked together and served over the meat with the mushrooms and onions. The gravy is so good; you might want to eat it by the bucketful.

Heat a skillet over medium heat and add 1 tbsp olive oil. Then add 5 lbs chuck roast to the skillet. (I season the roast with some salt and pepper.)

Brown the roast on all sides.

Move the roast to a sprayed slow cooker. Then place 1 lb whole mushrooms and 1 large onion (chopped) around then roast. (I made this recipe in a slow cooker, but the original recipe also includes instructions if you want to make in the oven.)

Next, in a small bowl add 1 oz package dry onion soup mix, 2 cans (10.75 oz) cream of mushroom soup and 1 ¼ cups water.

Whisk together 2 soups and water until as smooth as possible (it will be a little chunky). Pour over roast.

Cook for 8 to 10 hours on LOW (no temp given in original recipe) until the roast pulls apart.

Remove the roast to a serving plate.

Then whisk together mushrooms, onions and drippings to make the gravy while still in the slow cooker. Serve over roast.

If you liked Creamy Mushroom Beef Chuck Roast you can try other beef and gravy recipes like Slow Cooker Beef Tips with Mushrooms, Slow Cooker Pot Roast or Salisbury Steaks with Mushroom Gravy.

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Creamy Mushroom Beef Chuck Roast

This slow cooker recipe makes the beef tender and tasty. A chuck roast is placed in a slow cooker. Then whole mushrooms and chopped onions are placed around the meat. Dry onion soup mix, cream of mushroom soup and water are mixed together and poured over the meat. After cooking for several hours the roast is removed to a plate and the gravy is whisked together and served over the meat with the mushrooms and onions.

Course Entree

Prep Time 10 minutes

Cook Time 8 hours

Servings 8 people

Ingredients

• 5 lbs chuck roast
• 1 tbsp olive oil
• 1 lb white or cremini whole mushrooms
• 1 large onion chopped
• 1 oz package dry onion soup mix
• 2 cans (10.75 oz) cream of mushroom soup
• 1 ¼ cups water

Instructions

1. Preheat oven to 400 F.
2. Heat a skillet or Dutch oven over medium heat with olive oil. Place chuck roast in skillet and brown on all sides. Place in Dutch oven or lidded roaster.
3. Place mushrooms and onions around roast.
4. Whisk together 2 soups and water until as smooth as possible (it will be a little chunky). Pour over roast.
5. Place lid on pan and place in preheated oven. Cook for 20 minutes, then turn oven down to 325 F.
6. Cook for 4-5 hours until the roast pulls apart easily when touched with a fork.
7. Remove roast to a plate. Whisk together mushrooms, onions and drippings to make the gravy. Serve over roast.

Slow cooker

1. Place browned roast in sprayed slow cooker. Place mushrooms and onions around roast. Pour soup mix on top.
2. Cook for 8 to 10 hours on LOW (no temp given in recipe) until the roast pulls apart. Whisk together gravy.

Recipe Notes

Recipe includes instructions to make in oven or in a slow cooker.