Ingredients you’ll need:
1/4 cup olive oil
4 cloves garlic, roughly chopped
1/4 cup Worcestershire sauce
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
Cook’s note:
See it at Whatcha Cockin’? here
- 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
- 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.
Melissa, We aren’t a big fan of mushrooms, what soup could be used in place of cream of mushroom?
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.
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!
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!
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
Hi Pam, I’m delighted you’re enjoying this simple roast. We love it, too. Thanks for taking the time to let me know.
can this be cooked on high to cut the time of cooking
Sure. Generally speaking, when cooking on high it takes roughly half the amount of time, depending on your slow cooker, of course.
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
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.
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
Also 1 3-4lb is how much in grams?
No problem, Lyn, yes 2 cups of beef stock or french onion soup will work fine.
According to an online convertor 4 lbs = 1814.36948 grams
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?
I believe that Blade & Chuck are one in the same.
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. ☺
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.
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.
Hi Melissa! For some reason I thought mines had to much of a oily taste, is it anything I could do different? Thanks Lakeisha
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.
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
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.
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
Hi there.
I am very happy to have found your sight and am ready to make a few of your recipes. I went to get the chuck roast today, and the store didn’t have any. They did have a sirloin tip roast…but I left it not really knowing the difference in how it would cook according to your recipe. Are there other roasts that would work well with your recipe and if so, can you suggest a few for me? I also was wondering since it is just a roast for two, I might get a 2lb roast, so should I just reduce the ingredients a smidge or keep the same? Thanks so much!
Hi Meredith, welcome! For this recipe a chuck roast is ideal. It’s less expensive and the slow cooking process makes it fall apart tender. A sirloin tip roast is scrumptious but is a more lean cut of beef. If you choose to make this recipe pared down for 2 yes, adjust the amounts for everything including the vegetables and liquid.
Thank you so much! I will try the roast this week! I meant to say I enjoy your site..not sight…holidays are making me too relaxed in the spelling department 🙂 Happy New Year and thank you again for an amazing selection of recipes!
No worries at all I sure hope you like this one.
Hi Melissa,
What size crockpot do I need to use for this recipe?
Hi Alicia, I use my 6 quart oval slow cooker as a rule.
Okay thanks! And that’s used for all of your slow cooking recipes?
Pretty much yes. I cook for a family of boys so, a small 4 quart will never do. ☺
Can you put potatos in there as well? And when should I add them.
Yes, if using russet potatoes add them at the beginning.