Crockpot Chuck Roast With Mushroom Gravy

To prepare a chuck roast with mushrooms in a crock pot, you'll need to first sear the beef for flavor, then slow-cook it with a savory mushroom sauce until the meat is fall-apart tender. 

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Season and sear the roast. Pat the chuck roast dry with paper towels and season it generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the beef for 4–5 minutes on each side until a deep brown crust forms. Searing locks in flavor but is not strictly necessary.

Step 2

Sauté the vegetables. In the same skillet, add the sliced onions and sauté until they start to soften, about 2–3 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant. Add the sliced mushrooms and cook until they have released their liquid and turned golden brown.

Step 3

Transfer to the crock pot. Place the seared chuck roast into the bottom of a 6-quart slow cooker. Pour the sautéed onions, garlic, and mushrooms over and around the meat.

Step 4

Prepare the sauce. In a separate bowl, whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, and the beefy onion soup mix (if using). Pour this mixture over the roast and vegetables in the slow cooker.

Step 5

Cook low and slow. Cover the slow cooker with the lid. Cook on LOW for 8–10 hours or on HIGH for 4–6 hours, or until the meat is fall-apart tender. Cooking on low heat will generally result in more tender, evenly cooked meat.

Step 6

Serve. Once cooked, use two forks to shred the roast directly in the slow cooker. Stir the shredded beef into the gravy and mushrooms, then serve hot over mashed potatoes, egg noodles, or rice. Garnish with fresh parsley if desired.