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Slow Cooked Roast with Creamy Mushroom Gravy

This smothered Slow Cooked Roast with Creamy Mushroom Gravy is comfort food personified. Seasoned to perfection a chuck roast is braised in a slow cooker until the meat is succulent and fall apart tender. I like to add fresh baby carrots and sweet pearl onions to round out the flavor palate with little fuss. After letting the roast simmer all day long supper will be ready when you are and the house smells spectacular, too.

Slow Cooked Roast With Creamy Mushroom Gravy

Easy Slow Cooked Roast with Creamy Mushroom Gravy Recipe

Sunday roast was tradition in my family and one of my sweetest childhood memories. It’s comfort food and one that doesn’t have to be incredibly difficult to make. Using your slow cooker to make inexpensive cuts of meat like chuck roasts, puts the magic in the flavor and gives it the most tender texture. Slow cooking allows you to turn many cheaper cuts of meat into fall apart deliciousness. I make several variations of slow cooked roasts these days but this one tops my list due to it’s simplicity. How to make simple Slow Cooker Roast and Gravy:

  • Meat – Chuck roast is perfection for slow cooking. It results in a tender fall apart roast.
  • Seasonings – Steak seasoning, salt and black pepper and garlic. Steak seasoning blend i.e. Meat Magic or Chicago Steak or Montreal Steak Seasoning.
  • Sauce – One can French onion soup, one can cream of mushroom soup and Worcestershire sauce. Loads of flavor with no fuss.
  • Additions – One package of frozen pearl onion and baby carrots.
Slow Cooked Roast With Creamy Mushroom Gravy

How to Make the Best Slow Cooked Roast with Creamy Mushroom Gravy Recipe

  • Ingredients you’ll need to make homemade Slow Cooked Roast with Creamy Mushroom Gravy: One 4 pound chuck roast, steak seasoning or all purpose beef seasoning (i.e. Meat Magic or similar) French onion soup, one can cream of mushroom soup, olive oil, pearl onions, garlic, carrots and Worcestershire sauce.
  • Kitchen gadgets you’ll need: A large crockpot or slow cooker, sharp knife and cutting board, measuring cups and spoons, a skillet and large spoon for stirring. You could also cook this roast in an Instant Pot using the slow cooker setting.
  • You can also make this recipe using beef stock or beef broth in place of the French onion soup.
  • How long does it take to cook a roast in a slow cooker? Slow cookers can vary in cooking intensity so know your appliance and adjust the cooking time as needed. This recipe will take around 8-10 hours but can vary slightly depending on the weight of the beef and the appliance used.
  • We enjoy this meal with Cheesy Mashed Potato Casserole or Creamy Buttermilk Ranch Mashed Potatoes. If you prefer, chunks of potatoes can also be added to the slow cooker along with the pearl onions and carrots transforming it into a comforting one pot meal.
  • You could also serve this pot roast and gravy over Oven Baked Rice.
  • Store leftover Slow Cooked Roast and Gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium heat or in single serving potions in the microwave.

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Slow Cooked Roast With Creamy Mushroom Gravy

Prep Time10 minutes
Cook Time10 hours
Total Time10 hours 10 minutes
Course: Beef, Main Course
Cuisine: American
Keyword: easy-roast-recipes, slow-cooked-roast, slow-cooked-roast-gravy
Servings: 8 servings
Calories: 654kcal
Author: Melissa Sperka


  • 1 4 lb Chuck Roast
  • 3 Tbsp steak seasoning [i.e Chicago steak or Meat Magic]
  • 1/4 cup olive oil
  • 4 cloves garlic roughly chopped
  • 1 18.5 oz can French onion soup (i.e. Progresso) or 2 cups beef stock
  • 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


  • Pat dry the roast, then season the roast on all sides with steak 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.
  • Remove the roast to your slow cooker. Add the chopped garlic to the pan and sauté for 1 minute. Add the French Onion soup into the sauté pan to deglaze the pan. Pour the warm soup and garlic over the roast.
  • 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.
  • 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.


Serving: 1serving | Calories: 654kcal | Carbohydrates: 16g | Protein: 54g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 178mg | Sodium: 729mg | Potassium: 963mg | Fiber: 3g | Sugar: 6g | Vitamin A: 9519IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    If I could give this recipe 10 stars I would. This recipe couldn’t be any easier. I was having book club and I wanted a recipe I didn’t have to think about. Found this one and it was a huge hit. I think the most amazing part about it was the gravy. Honestly. It never crossed my mind to make gravy with cream of mushroom soup. And, if I’m being honest, I thought it was a little wakadoodle. But I followed the recipe and boy am I glad I did. The gravy was amazing. I also have never made mashed potatoes with my pot roast. Always dropped baby potatoes in the slow cooker. I will never do that again. Mashed potatoes are the answer with pot roast. Thank you for this amazing recipe.

  2. 5 stars
    Made this and it was great! The gravy is easy and a standout – plus makes a lot with enough for side dishes, which is a plus! Love slow cooker recipes like this which let you start dinner early and you’re not under the gun and stressed out when dinnertime comes.

  3. Melissa, I was wondering if I could add cubed potatoes ro this. Would you recommend? When would I add them?

  4. 5 stars
    Made this recipe this week and it was tender and tasty. The 8-10 hour cooking time on low is tricky for me. Can you adapt it for cooking on high? Want to make it for houseguests next week.
    Thank you!

  5. 5 stars
    Melissa, thank you for sharing this delicious recipe. My chuck roast was frozen so I ran it under running water to get the frost off then patted it dry and rubbed it with Montreal steak seasoning. Browned it in my cast iron pan, put it in my roaster, finished the instructions and put it in the oven covered at 320* as I don’t have a slow cooker. Turned it down to 180* after 3 hours, added the onions and left it for another hour and a half. So tender and so tasty. My husband said it is the best roast ever. Thank you again…

  6. Hello Melissa does this recipe work on a frozen chuck roast?? or is it suppose to be thawed??
    ……I will be trying this recipe tomorrow or even tonight, so I’d appeciated a feedback to my comment asap! 🙂

  7. 5 stars
    Thank you for this recipe. I know it’s been out for a while, but I just fixed it tonight for Sunday dinner (July 2021). It was sooooo… good! My husband was wiping the plate clean with his cornbread. Perfect recipe! Didn’t need to alter in any way.

    1. Hi Phyllis, I make this roast ALL the time and I’m delighted to know you’re enjoying it! It’s a classic dinner for us, thank you so much for such a sweet note.

  8. Do you need to pour off some of the oil before adding soup? Also do you really need 1/2 cup oil to brown the roast? Thank you!

  9. Hi! Just want to say I’ve been making this roast recipe for a couple years now and it’s always a hit! So delicious!!

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