Crockpot Roast With Creamy Mushroom Gravy
Crockpot roast with creamy mushroom gravy is a hearty meal that is perfect for busy weeknights or for Sunday dinners. Tender chuck roast is slow cooked in a cream of mushroom sauce to make a creamy mushroom gravy.
Ingredients
- 2 ½-3 Pound Chuck Roast
- 1 Tablespoon Steak Seasoning
- 2 Tablespooons Olive Oil
- ½ Cup Onion diced
- 8 Ounces Mushrooms sliced I used white mushrooms
- 2 Tablespoons Garlic minced
- 2 Cans Cream Of Mushroom Soup
- 1 Packet Onion Soup Mix
- ½ Cup Beef Broth
- 1 Tablespoons Worcestershire Sauce
- ½ Teaspoon Black Pepper
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Onion Powder
Instructions
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Heat a large skillet on medium high heat. Add in olive oil and allow the pan and oil to become hot.
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Pat both sides of the chuck roast with a paper towel. Season both side of the beef roast with the steak seasoning. When the oil and skillet are hot place the seasoned beef roast into the skillet. Sear both sides of the roast for 2-3 minutes or until brown.
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Place the seared beef roast into a 6-quart slow cooker.
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Into the skillet add in the mushrooms and onions, cooking for 2 minutes. Add in the garlic and continue to for 1 more minute or until onions are transparent.
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Once the mushroom mixture has cooked add it to the slow cooker.
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In a medium mixing bowl combine the mushroom soups, the dry onion soup mix, beef broth, Worcestershire sauce, black pepper, garlic powder, and onion powder. Pour over the roast and vegetables.
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Place lid on crockpot set on low for 8 hours.
Recipe Notes
If gravy isn't thick enough you may want to make a cornstarch gravy.
Nutritional information on this website is provided as a courtesy and for your convenience only. In addition to the USDA Food Composition Database, other online calculators are used to gather nutrition data.