This smothered Slow Cooked Roast With Creamy Mushroom Gravy is comfort food personified. Seasoned to perfection a beefy 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
- 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
- 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.
- 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.
- 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.