Recipe
Take a tough chuck roast, slow cook it on low for hours, and turn it into a tender roast with a creamy mushroom/onion gravy all in one pan. I made the slow cooker version last week with awesome results. When I got home from work, I removed the beef from the slow cooker to be sliced, poured the mushroom/onion drippings into a pot on the stove, and quickly thickened it with flour and water to make gravy. It was delicious served over mashed potatoes.
Beef Roast in Creamy Mushroom Gravy
• 5 lb chuck roast
• 1 tbsp olive oil
• 1 package of white or cremini mushrooms
• 1 large yellow onion, chopped
• 1 package dry onion soup mix
• 2 10.75 oz cans of cream of mushroom soup
• 1 1/4 cups water
Oven method:
Pre-heat your oven to 400 °F. Heat a skillet or a Dutch oven over medium heat with olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Keep the roast in the Dutch oven or put it in a lidded roaster. Place the mushrooms and onions around the chuck roast. Whisk together the onion and mushroom soups with the water until as smooth as possible (it will remain a bit chunky) Pour over the roast. Place the lid on top of the roaster/Dutch oven and place it 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 onion and mushroom soup with the water until as smooth as possible (It will remain a bit chunky) 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.
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