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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Sheila Martin says
Oh, another great memory this recipe recalled was how my daddy made the most mouth-watering pot roast in the pressure cooker!
Sheila Martin says
I used to make a similar roast with the 2 soups, but you wrapped everything in aluminum foil and cooked it in the oven. I even made this roast while on a small camping grill and it is wonderful. Thanks for bringing back a great memory and recipe!
Olga says
Made this for dinner tonight, omg so delicious! Thank you for the recipe 😀
sonny medcalf says
could you please take a moment and help out an old guy who doesn’t like mushrooms at all but loves pot roast and has never quite gotten it right. The meat seems to always come out chewy and I never have enough gravy for the carrots and potatoes.
Thanks very much, Sonny of sunny southern Cal
Cecilee says
Have you ever tried Mississippi pot roast? Its is a chuck roast, you put a packet of ranch, packet of Au Jus gravy, and a stick of butter on top. You put some pepperoncini peppers with some juice around it and let it cook for 7-8 hours in a crock pot. It is wonderful! We like to make mashed potatoes with it 🙂
J. Mara says
Hi Sonny! I don’t like mushrooms myself. Not at all! If you follow this recipe I think you will enjoy it. I know I do! The key with a chuck roast is low and slow. If it’s chewy you have not cooked it for long enough. I go anywhere between 8-12 hours depending on the size of the roast. You shouldn’t be able to pick it up because it’s just falling apart when you try to.
If you still think you won’t like thus recipe because of the mushrooms, try the Mississippi Roast. Put your chuck roast in the crock pot and add 1 stick of butter, 1 envelope aus jus gravy mix, 1 envelope ranch dressing mix, and 6-8 pepperoncini. Cook on low about 10 hrs, or until falling apart.
When I was first told about the Mississippi Roast I refused to try it because it just sounded to easy to be good. I actually got tricked into trying it. Well, it quickly got added into my rotation and I’m hooked! I have tge creamy mushrooms beef chuck roast in the crock pot right now. The only thing I change is that I use cream of mushroom with roasted garlic soup instead of plain cream of mushroom and I double it, using 2 cans. I also add a ton of garlic. I don’t add any water either. I find that the chuck roast is fatty enough that combined with the soups there’s plenty of liquid.
susan Carlson says
I make a recipe with same gravy outcome except i add beef broth 14 oz as well. i add homemake meatballs and serve it over noodles. Its called meatball stroganoff. I add 3/4 cup of plain greek yogurt instead of sour cream for a great rich flavor.
Ruth says
Great in the slow cooker on a lazy Sunday! Have made this a few times now and the family goes wild for it…. awesome easy recipe thanks
Tricia says
I made this so much rapped in foil. I like the Dutch pan method. I would add some Worcester sauce for more flavor.
Heather Fathi says
This roast mix is the best I ever had! This is how it’s done with the delicious gravy! I actually used a cream of rice soup in the mix instead of the cream of mushroom with a side of mashed potatoes and it was delicious! This will definitely be a staple dish in my home! Thanks for the recipe!!
Debbie Martin says
I’d like to put peeled and quartered russet potatoes in with the roast. Sound good??
Judy says
Made this for my 2nd time, & This is A Favorite!!! For the 2 of us, had a 2.35 chuck roast, We are Impressed!!! Will make this over & over again!!! I usually Tweak recipes, needed no tweaking😉. Excellent
Tim says
One word, and one word only describes this recipe: DELICIOUS!
Cheryl says
This was awesome
Best I have ever had.
Lizzie says
I am by no means a good cook, but this recipe seemed simple enough.I gave it a go… it was so easy to do and it turned out absolutely delicious!
Susank says
You are my new hero thank you!
Norine Z. says
Ridiculously good! Put in slow cooker for 9 hours and the wonderful smell drove me (and the dogs) crazy all day. Don’t change anything and you won’t be disappointed. Your recipe for Instant Pot mashed potatoes is a winner too!
Sue Gattis says
Best pot roast ever and the gravy was delicious. Will make this a go to recipe.
Carolyn Stables says
Delicious and so easy to make! I added carrots and cut the onions into wedges so for my non-onion eating husband to avoid and leave for me. The gravy and meat are perfect. Thanks Karlynn!
Meg says
I made this recipe, followed all the instructions. It was the best roast I ever made! Moist and tender. Yummy! My guests liked it and husband approved. Thanks for a great recipe.
June Westlin says
My grandson said: Grammy you knocked it out of the park, please make it again. I certainly will
Amy says
My mother made this in the 1970’s. Lots of ladies got recipes from the back of a soup can label back then looking for anything new and easy – I’ll bet this is the origin. I’ve made it for years. Never fails, always delish! She wrapped the roast in foil, so we call it “soup roast” or “foil roast” to distinguish it from 2 other chuck roasts we make.
I’m 61 y.o. and my brother is 5 years older. Last night he came to dinner and I served this. He hadn’t had it since he was in high school – memories… Wow did he eat LOTS! He wants the recipe!
BRD says
OMG! The absolute best recipe for pot roast! And I grew up eating them. First time doing it completely in the oven and I’m never cooking it any other way! I got two chuck roasts equaling 5 lbs. Cook time was exactly 3.5 hours….melt in your mouth!
Karlynn Johnston says
Awesome! This is one of my favorite ways to make a pot roast, glad you loved it!
Katie says
My husband and I loved this roast! My two kiddos took a little while to get through it, but that’s not saying much seeing as they’re 2 & 4! We agreed this is the official house roast recipe and will be our go-to 🙂 (We drizzled a little dry sherry on top of our gravy – it was delicious!)
Ree says
You forgot to say when to add the onion soup packet 😏 great tasting cheater recipe,
J says
it in there you have to combine it with the mushroom soup and water.
Rebecca Hodges says
Fantastic recipe I tripled the gravy and used two 3 pound chuck roast browned meat first then put everything in my big crockpot for 10 hours on low setting served with mashed and fried zucchini everybody loved it totally making again
Linda says
My mom made this in the 1960’s/70’s but used chicken thighs and cooked slow on the stove top. I make it to this day and it is one of my daughter’s favorites. Delicious!!
stephanie thompson says
thank you for posting this. i was wondering how to do this with slowcooker
Gail says
Delicious! I had a 2.5 lb chuck roast and lessened the cook time in the oven to 3 hours. Perfect!! Thanks for a great recipe!
Sarah says
My family loved this and they are already begging me to make it again! My pickiest teenager loved it the most!
Nichole Martinez says
If I do it on high in the crock pot can I cut the time down? Will still be as good? Thanks!!
Tjaques says
This recipe is so easy and amazing! Thank you! My husband was so thankful as typically I refuse to make “roasts” because they are always dry and a waste of my time and energy buy this was just incredible.
Mina says
I have a 2 lb chuck in the slow cooker how long for it to be on low? And if I put it on high will it not cook as well?
Cheryl says
Fantastic recipe! How long and what temperature would you cook a 2.5 pound chuck roast? Thanks
John says
Rule of thumb is 1hr per Lb. @ 300-315 deg., browned first and at room temp.
Barbara D’Augustine says
I wanted to use up sliced mushrooms and a 2-lb chuck roast and found this recipe. It looked and sounded delicious. I didn’t have any cream of mushroom soup so I made it from scratch. It took 1/2 hour. I omitted all of the ingredients in this recipe other than the chuck roast which I covered with my soup and cooked for 2 hours in the oven as directed. I served it with old fashioned egg noodles. Delish!
Alicia says
Can I do this in the crockpot?
I want to make it Saturday
Thank you!
Vicky says
Did you not read the recipe? This is a recipe for a roast slow cooked in a crock pot.
Dolores Shepherd says
No need to be rude and duhhhh. Its a recipe for the oven too so…..