Slow Cooked Roast With Creamy Mushroom Gravy

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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.  Using your slow cooker to make dishes like this Slow Cooked Roast With Creamy Mushroom Gravy allows you to turn cheaper cuts of meat into fall apart deliciousness.
Slow Cooked Roast With Creamy Mushroom Gravy
 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.

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Slow Cooked Roast With Creamy Mushroom Gravy

Ingredients 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

Slow Cooked Roast With Creamy Mushroom Gravy

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.
Slow Cooked Roast With Creamy Mushroom Gravy
 
Author:
Serves: 6
Ingredients
  • 1 3-4 lb Chuck Roast
  • meat seasoning blend or steak seasoning [i.e Meat Magic or Chicago Steak]
  • ¼ cup olive oil
  • 4 cloves garlic, roughly chopped
  • 1 [18.5oz] can French onion soup [i.e Progresso] or 15 oz can beef broth
  • ¼ cup Worcestershire sauce
  • 1 [10¾ 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
Instructions
  1. Rinse and pat dry the roast, then season the roast on all sides with seasoning.
  2. 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.
  3. 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.
  4. Pour the warm soup and garlic over the roast.
  5. 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.
  6. Set your slow cooker to cook for 8-10 hours on the low setting.
  7. Add the frozen pearl onions approximately 2 hours, before the roast is done so, they won't overcook.
  8. When the roast has finished cooking, and is pull apart tender, pour the liquid from the roast into a stove top sauce pan.
  9. 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.
  10. Taste and adjust the seasonings to your taste.
  11. Slice the roast and arrange it on a serving platter with the vegetables.
  12. Drizzle the gravy on top and serve.
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Comments

  1. says

    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.

  2. says

    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!

  3. says

    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!

  4. Anonymous says

    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

  5. says

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

  6. Anonymous says

    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

  7. says

    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.

  8. Anonymous says

    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

  9. Anonymous says

    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?

  10. says

    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. ☺

  11. Anonymous says

    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.

  12. says

    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.

  13. Anonymous says

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

  14. says

    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.

  15. Anonymous says

    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

  16. says

    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.

  17. sue says

    I have made this for years with out the carrots and pearl onions. Also, with a round steak that will fall apart when cooked for a long time. I am not a Worcestershire sauce fan so use less of it. Will try your recipe with the carrots. Thanks! Sue

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