Oven or Slow Cooker Creamy Mushroom Beef Chuck Roast
Description
A typically tough chuck roast is magically turned into one that it so tender, it falls apart when pulled with a fork. It comes with a creamy mushroom and onion gravy that is so good, you will want to double it.
Ingredients
5 lb. chuck roast
1 T. olive oil
16 oz. package white or cremini mushrooms
1 large yellow onion, chopped
1 oz. package dry onion soup mix
2 - 10.75 oz. cans cream of mushroom soup
1 1/4 c. water
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 400 degrees.
Add olive oil to a skillet or Dutch oven; place over medium heat. Add chuck roast; brown on all sides. Place into a lidded roaster or keep in the Dutch oven. Place mushrooms and onion around roast.
Whisk together the canned soup, dry onion soup mix and water until as smooth; pour over roast.
Cover roaster/Dutch oven; place in oven. Cook for 20 minutes; turn oven down to 325 degrees. Cook for 4-5 hours until roast pulls apart easily with a fork.
Remove from oven; plate; cover to keep warm.
Whisk together mushrooms, onions and pan drippings to make a gravy.
Serve gravy over the beef.
8 servings.
Slow Cooker Option:
Heat a skillet with the olive oil over medium heat; add roast; brown on all sides. Place into the slow cooker. Place mushrooms and onion around roast.
Whisk together the canned soup, dry onion soup mix and water until as smooth; pour over the roast; cover slow cooker.
Cook 8-10 hours until roast pulls apart easily with a fork.
Remove; plate; cover to keep warm.
Whisk together mushrooms, onions and drippings to make a gravy.
Serve gravy over the beef.
Tip: Double the gravy ingredients if it will fit, the gravy is that good!