Slow Cooked Roast with Creamy Mushroom Gravy


Years ago, Sunday roast was a tradition in my family.  I have a wonderful childhood memory of family gathering around the table and enjoying this delicious meal after church.  Even though I've branched out quite a bit since then,  it is still at the top of my list of  favorite comfort foods.  I make quite a few versions of slow cooked roasts, these days, but this one tops my list and,  it's simple.  We enjoy this meal with mashed potatoes, but, if you prefer, potatoes may be added to the slow cooker along with the pearl onions and carrots for a one pot meal.
 
You'll need:
1 3-4 lb Chuck Roast
meat seasoning blend or steak seasoning [i.e Meat Magic or Chicago Steak]
1/4 cup olive oil
4 cloves garlic, roughly chopped
1 [18.5oz] can French onion soup [i.e Progresso] or 15 oz can beef broth
1/4 cup Worcestershire sauce
1 [10 3/4 oz] can cream of mushroom soup
1-2 lb carrots, peeled, cut into quarters or peeled baby carrots. whole
8 oz  frozen pearl onions
salt & black pepper to taste

Directions:
Rinse and pat dry the roast, then season the roast on all sides with seasoning. On the stove top, heat the olive oil in a heavy bottomed pan.  Brown the roast on every side in the hot oil, turning as needed.  [tip: Don't skip this step, it seals in the flavors, and helps the spice blend to adhere to the meat.] 

Remove the roast to your slow cooker.  Add the chopped garlic to the pan and saute for 1 minute.  Add the soup the French Onion soup into the saute pan to deglaze the pan.  Pour the warm soup and garlic over the roast.  Next, sprinkle the Worcestershire sauce over the roast, and arrange the carrots around the edge of the slow cooker.  Season everything with salt and black pepper to your taste.

Set your slow cooker to cook for  8-10 hours on the low setting.   Add the frozen pearl onions approximately 2 hours, before the roast is done so, they won't overcook.  When the roast has finished cooking, and is pull apart tender, pour the liquid from the roast into a stove top sauce pan.  [tip: Cover the roast and vegetables with aluminum foil to keep them warm]

Bring the drippings to a boil and add the cream of mushroom soup.  Whisk the soup into the drippings, and simmer for around 5-7 minutes on low heat until the gravy turns a medium brown color and thickens.  Taste and adjust the seasonings to your taste.  Slice the roast and arrange it on a serving platter with the vegetables.  Drizzle the gravy on top and serve.  Yield: 6 servings


Need to print?  Use the green print button at the end of the post with the share buttons

Cook's note:
The amount of drippings can vary.  When making the gravy, thicken with 1-2 Tbsp of flour dissolved in milk or water if needed.

22 comments:

Gila Ridge Storage said...

Melissa, We aren't a big fan of mushrooms, what soup could be used in place of cream of mushroom?

Melissa said...

Hi Gila, in place of the mushroom soup, you can use cream of celery, cream of onion, cream of chicken or any other flavor that appeals to you, no problem.

lizzie said...

Hi Melissa!

What type of olive oil do you use in your savory dishes? (And if you're comfortable doing so, tell me which brand(s) you use.

Thanks for sharing!

Melissa said...

Hi Lizzie, I've used several brands through the years, but because I cook so much I buy it at my local Costco. It's their brand, Kirkland's and in my opinion, it is premium quality. Extra Virgin is what I use, hope this helps. Thanks so much for visiting!

Anonymous said...

This recipe is so easy and SO GOOD!!!!!!! I've made it every week for the last 2 weeks (it's that good!)

Pam W

Melissa said...

Hi Pam, I'm delighted you're enjoying this simple roast. We love it, too. Thanks for taking the time to let me know.

deanna said...

can this be cooked on high to cut the time of cooking

Melissa said...

Sure. Generally speaking, when cooking on high it takes roughly half the amount of time, depending on your slow cooker, of course.

Anonymous said...

Melissa, this looks delicious. Just wonder when the recipe calls for chuck roast, are you referring to the whole big piece which hasn't been sliced? Also, can I use fresh brown onions or pickled onions? Lyn

Melissa said...

Hi Lyn, yes a whole chuck roast is what I'm referring to. As far as onion choices, go with your preference, no problem at all.

Anonymous said...

Sorry Melissa, I would like to try this dish this weekend. I'm sorry that I'm not familiar with oz. Do you think I need 2 cups of the french onion soup or beef stock? Lyn

Anonymous said...

Also 1 3-4lb is how much in grams?

Melissa said...

No problem, Lyn, yes 2 cups of beef stock or french onion soup will work fine.

Melissa said...

According to an online convertor 4 lbs = 1814.36948 grams

Anonymous said...

Hi Melissa, I hope that you had a lovely Mother's day! I've cooked this dish during the weekend and it was lovely though not perfect. I'm not sure if I have used the wrong cut of beef. The butcher hasn't got chuck roast and they gave me casserole steak in big whole piece. The meat was easily torn apart (not melt in the mouth) at the end of cooking, but it was hard to slice it so we had to cut in big piece.. Perhaps I have overcooked it? I cooked the beef for 8 hours. In your opinion, what have gone wrong? I would like to try it again. Should I use rump, blade or other roast instead of casserole?

Melissa said...

I'm not familiar with that particular cut of beef, perhaps it's called something different here. After cooking a chuck roast, it typically pulls apart very easily and isn't tough at all. Even if the meat was a different cut, it still should have been tender after slow cooking which tends to perform well with almost any cut of meat. I do suppose it's possible that particular cut wasn't suited to cooking for extended periods, or your slow cooker may simply cook quicker than others, over cooking it a bit. Don't give-up, trial and error is part of cooking. ☺

Anonymous said...

Melissa, I believe you're right, perhaps my slow cooker cooks quicker than others. There was lots of liquids at the end of cooking. I need to put more than 2 tablespoons flour. When you said dripping, are you referring to all the liquid including the beef broth? I will definitely try this again, but need to make sure I get the right cut.

Melissa said...

Yes, the drippings that form while the meat is cooking. The cream soup thickens, as well as the flour, and you may have to adjust the amounts based on how much forms while cooking. That's pretty standard, it can vary, of course.

Anonymous said...

Hi Melissa! For some reason I thought mines had to much of a oily taste, is it anything I could do different? Thanks Lakeisha

Melissa said...

Hi Lakeisha, there are 2 things you can do..use less oil, that may simply suit your taste more. And, choose a roast with less marbling.

Anonymous said...

Hello-It was early in the Morning and I read your recipe as if I put the soup (mushroom) and the broth. I mixed the two together and it is in crockpot right now-hope it's going to be ok. Thanks

Melissa said...

Don't worry at all, it will still work. The soup will dilute more when adding at the beginning. If you want a thicker gravy, you'll need to pour into a saucepan and use flour to thicken to your taste.

Related Posts Plugin for WordPress, Blogger...