This Creamy 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 popular Dill Pickle Pot Roast & Gravy. If 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:
Here are some more great chuck roast recipes that I love to use:
- Slow Cooker Italian Pot Roast & Peppers
- Beer & Mushroom Instant Pot Pot Roast
- 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
Creamy Mushroom Beef Chuck Roast Recipe
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.
Notes
Nutrition
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Monica says
I have a small family and just want to do a small roast….do you have an idea on time for a 2lb roast?
Karlynn Johnston says
If it’s smaller and thinner, it would be half the time. Thinner roasts get the heat to the middle faster, thus cooking faster. The nice thing is that chuck roasts are pretty foolproof as long as they are cooked ENOUGH. They can even cook a little over their time thanks to the fat and the sauce!
Kate says
This was fantastic! I used a smaller roast and many more mushrooms. Because of the extra mushrooms, I was a bit worried about the extra moisture making the gravy watery – so I added a packet of dry brown gravy mix at the beginning – but the gravy was super thick, almost too thick, at the end. My bad – but the flavor was fantastic!! It was so great, I am making it again today! Thanks for taking the time to share with us!
Anna says
Hello,
I have not tried it yet, just note your US metric conversion does not work 5 pounds (weight) translates into 500 ml (volume). Same with the ounces.
GrammaSue says
I make a very similar dish using the same ingredients but replace the water with 1 cup of dry red wine (Cabernet or Malbec). I boosts up the umami flavor drastically, and the alcohol bakes out. I have only made mine in the oven tho bc I haven’t had too much luck with meat (tough cuts) in the slow-cooker. Thanks so much or sharing!
Lisa says
Can you cook this in an instant pot or a slow cooker and get the same results?
Karlynn says
Hi Lisa, there are directions for the slow cooker in the recipe card. You can cook it in the IP but the mushrooms will be super soft, maybe even mush. You would have to cook and add them later. The roast would be 90 minutes high pressure.
Toni says
This was the 1st time my Chuck Roast ever fell apart and the taste is amazing!
My family loved it and this recipe is a keeper.
Thank You Karlynn for sharing your recipe.
Amy Bauer says
TIPS:
change “1 1 oz package dry onion soup” to “one 1 oz package dry onion soup” Currently it looks like 10 times the amount needed!
Word the instructions for soup mixture better. You say “the two soups” well, there’s three soups noted in the ingredients! Be more specific that it is to be the two cream of mushroom and the 1 oz dry onion mix.
Lastly, add the crockpot temperature. Low.
It would be so helpful to people! Thanks!
Brian Nugent says
OMG I THOUGHT IT WAS 11OZ OF DRY ONION SOUP I PUT 6 1.5 OZ PACKAGES IN. ITS GOING TO BE SALLLLTY. CRAP
Dolores Shepherd says
I would like to say as a novice home-cook, this is a delish dish. Family loves it and also thank u so much for taking your time to post your amazing, wonderful and appetizing recipes. I for 1 am extremely grateful and appreciative. Bless you.
Mp says
Do you use 11oz of dry onion soup mix, or one packet of 1.1oz mix?
Karlynn says
It’s one 1oz package.
Marcy says
Hi, do you use 11 oz of the onion soup mix, or one packet of 1.1 oz?
Pamela says
If I’m using the slow cooker option is the temp on LOW for 8-10 hours?
Mr. Kitchen Magpie says
Yup!
Taylor says
Can you cook on high for 4 hours in a crock pot for same results or do you recommend 8-10 on low?
Alisha Hawthorne-Martinez says
Would red wine in place of water, or a mixture of half each be good… or would it mess it up?
JoAnn says
Made this tonight and it came out delicious. Thanks for the recipe, easy and so much flavor.
Tracy says
What oven rack do you put it on
Tracy Rancourt says
What oven rack do you put it on
Cath says
This was AMAZING!!! Falls apart with a fork! I used regular white mushrooms since it was what I had in my fridge and it turned out awesome!! Now when I am old and my children come home for a Sunday supper they will ask for me to make them my roast!!! Officially becoming my pot roast recipe!!!
John bauer says
This is absolutely the best pot roast I’ve ever had. I added some crushed garlic cloves and I also salt and peppered the roast when I seared it. Not sure that it even needed the salt, between the cream of mushroom and onion soup…but it still turned out amazing.
Patrick Greenwood says
hi, i am using a shoulder roast, i was wondering, fat side up or down?
April says
Can you use beef broth instead of water?
Lori says
Hi!
When do you put the dry onion mix in?
Karlynn Johnston says
Step 4, whisk together the two soups and the water!
Sherry says
The “two soups” directions are confusing because there are 2 cans of the cream of mushroom soup. When I first made this I forgot the dry onion mix because the 2 soups directions didn’t make me think of the dry onion soup mix. Just a little tidbit. The recipe is delicious! Thanks for sharing!
Nadine says
Will the gravy be thick enough or will I need to add flour to make it thicker?
Karlynn Johnston says
You can if you want a beefier flavour! It will also be saltier!
Debora Valentine says
If I want to make just the gravy what changes would there be. I would like to use the gravy for meatloaf and mashed potatoes.
Debra says
Easy prep. Best roast I’ve had since my grandma died and I cooked it. Wow because I’m not a good cook.
Peg Marlatt says
Love the simplicity of this recipe and yet the explosiveness of flavour and aroma it delivered was delicious to all senses. Thank you for this delicious meal from your recipe – my entire family enjoyed every bite.
I am not sure if my first comment went through but I am trying to resend it to you again.
Marlene says
Can I leave the soup Mix out? I need it to have LESS Sodium, TY ?
Laura says
I’m sure there are companies like Watkins that have low sodium options of the soup mix
Peg Marlatt says
Love the simplicity of this recipe and yet the explosiveness of flavour and aroma it delivered was delicious to all senses. Thank you for this delicious meal from your recipe – my entire family enjoyed every bite.
Christy Root says
That recipe was just off the chain!!! Chuck roast was fork tender and the gravy was just the best that I’ve had in some time. Thanks for a great dinner!
Karlynn Johnston says
AWESOME! I am so glad you liked it, thanks for letting me know!
Kristyn says
Do you mean condensed cream of mushroom soup, or the ready-made cans?
Kristyn says
Ah, sorry I just noticed what you specified in the blog ?
Susan says
Could you use the golden mushroom soup instead?
Karlynn Johnston says
That would be delicious as well!
Jodie says
Hi, this looks delicious! Question, the top summary says cook time of 9 hours, but the directions state 20 mins at 400 then 4-5 hours at 325. Where did the other 3.5 hours go, or am I reading it wrong?
Lucy says
How do I make the gravy from the mushroom chuck roast?
Karlynn Johnston says
You don’t have to make it, you use the gravy that forms from the soup and drippings, along with the mushrooms! Just scoop it out of the roasted and use it!
LS says
Do you use Beefy Onion or just plain Onion dry soup mix?
Karlynn says
Just plain onion soup!
Cyndi Page says
I was wondering if I could use milk in place of the water for a richer more robust flavor?
Mr. Kitchen Magpie says
This is so good it’s stupid. The gravy was absolutely devoured as well!
Anne says
If I use a 3.5 lb roast would I half the other ingredients??
Karlynn Johnston says
No, you would just have extra gravy and that’s a good thing!
Lee Bowers says
I make this roast in the crock pot….use your leftover gravy and meat for vegetable soup. The gravy makes broth magic ….just add canned tomatoes of your choice (I like crushed) and veggies along with some additional broth. I also throw in a handful of instant barley. If you haven’t used barley you are missing lots of great health benefits…good for cholesterol..or at least that is what it said on the box!!
Karlynn Johnston says
This will slow cook in the crockpot as well, you bet!