5 from 174 votes
Creamy Mushroom Beef Chuck Roast Recipe
This creamy mushroom beef chuck roast features a hearty 5-pound chuck roast slow-cooked with a mixture of white or cremini mushrooms, yellow onions, and a combination of dry onion soup mix and cream of mushroom soup. The dish develops tender, pull-apart beef with a rich mushroom gravy made from the roasting drippings, making it a comforting main course suitable for family meals or special dinners.
Prep Time
5 mins
Cook Time
5 hrs
Total Time
5 hrs 5 mins
Servings:
8
Calories:
781 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 5 pounds chuck roast
- 1 tablespoon olive oil
- one grams white mushroom or cremini mushrooms
- 1 large yellow onion chopped
- one ounce dry onion soup mix package
- two .75 ounce cream of mushroom soup can of
- 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.
Cup of Yum
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
- Brown the chuck roast on all sides in olive oil before slow cooking for better flavor.
- Cook the roast at 400°F first, then lower to 325°F for 4-5 hours to ensure tender meat.
- The gravy made from the mushroom and onion drippings can be doubled to increase sauce quantity.
- A slow cooker method is available: brown the roast, then cook with mushrooms, onions, and soup mixture in the slow cooker.
Nutrition Information
Serving
8g
Calories
781kcal
(39%)
Carbohydrates
13g
(4%)
Protein
77g
(154%)
Fat
46g
(71%)
Saturated Fat
20g
(100%)
Cholesterol
273mg
(91%)
Sodium
1794mg
(75%)
Potassium
1419mg
(30%)
Sugar
2g
(4%)
Vitamin A
50IU
(1%)
Vitamin C
0.7mg
(1%)
Calcium
92mg
(9%)
Iron
8.4mg
(47%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 781
% Daily Value*
| Serving | 8g | |
| Calories | 781kcal | 39% |
| Carbohydrates | 13g | 4% |
| Protein | 77g | 154% |
| Fat | 46g | 71% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 273mg | 91% |
| Sodium | 1794mg | 75% |
| Potassium | 1419mg | 30% |
| Sugar | 2g | 4% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 92mg | 9% |
| Iron | 8.4mg | 47% |
* Percent Daily Values are based on a 2,000 calorie diet.