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Crock Pot Roast with Creamy Mushroom Gravy

Crock Pot Roast with Creamy Mushroom Gravy is a perfectly filling and hearty meal consisting of tender chuck roast cooked in a thick, rich gravy full of mushrooms, onions, garlic and baby carrots.

Crock Pot Roast with Mushroom Gravy on a serving platter.

 

A packet of dry onion soup mix adds extra flavor to the gravy and a can of condensed cream of mushroom soup thickens it up and makes it creamy. A combination of fresh mushrooms and the mushroom soup gives the gravy lots of mushroom flavor.

How To Serve

I like to serve this roast over mashed potatoes with a side of green beans. It also goes well with rice or buttered noodles. Buttermilk Mashed Potatoes and Southern-Style Green Beans are perfect with this roast.

Roast with Mushrrom Gray in a black slow cooker.

How To Make Crock Pot Roast with Creamy Mushroom Gravy

  1. Season the chuck roast and brown it in a little oil in a skillet. Add it to a 6-quart slow cooker.
  2. Briefly cook the onion and mushrooms and then the garlic in the beef drippings. Add them to the slow cooker.
  3. Mix together the condensed soup, onion soup mix, water, Worcestershire sauce, thyme, and pepper in a bowl and pour over the chuck roast.
  4. Cook on LOW for 8 to 10 hours.
  5. If the gravy is not thick enough, mix together some cornstarch with cold water and add it to the crock pot. Cover and cook on HIGH for 15 to 20 minutes. Note: or you can transfer the gravy to a pot and do this step much faster on the stove.

Recipe Tips

To add some heat to this beef roast, add 1/2 teaspoon of crushed red pepper flakes.

Do NOT add any water to the condensed soup. The only water you should be adding is the 1/2 cup of water listed in the ingredient section.

Leftovers will keep in the refrigerator for 4 to 5 days.

Crock Pot Roast with Creamy Mushroom Gravy on serving platter with bowl of peas.

Try These Other Pot Roast Recipes:

Pot Roast on a serving platter.

Crock Pot Roast with Creamy Mushroom Gravy

Crock Pot Roast with Creamy Mushroom Gravy is a perfectly filling and hearty meal consisting of tender chuck roast cooked in a thick, rich gravy full of mushrooms, onions, garlic and baby carrots.
PREP: 15 mins
COOK: 8 hrs
SERVINGS: 6

Ingredients

  • 3 to 4 pound chuck roast
  • 2 1/2 teaspoons Montreal steak seasoning (or any steak seasoning)
  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 1 (8-ounce) package white or cremini mushrooms, sliced
  • 4 garlic cloves, minced
  • 1 cup baby carrots.
  • 1 (10.75-ounce) can condensed cream of mushroom soup
  • 1 packet dry onion soup mix
  • 1/2 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons cornstarch, optional

Instructions

  • Season chuck roast with the steak seasoning. Heat a large skillet over medium-high heat. Add oil. When hot, add chuck roast. Brown on all sides. Place in a 6-quart or larger slow cooker.
  • Add the onion and mushrooms to the skillet. Cook for 3 minutes, stirring occasionally.
  • Add garlic and cook for 1 minute. Transfer mixture to the slow cooker along with the carrots.
  • In a bowl, mix together condensed mushroon soup, onion soup mix, water, Worcestershire sauce, thyme and pepper. Pour over roast.
  • Cover slow cooker and cook on LOW for 8 to 10 hours.
  • If you want to thicken the gravy up, mix the cornstarch with an equal amount of cold water. Pour into slow cooker and mix in. Cover and cook on HIGH for 15 to 20 minutes.
    If you want to do this step faster, you can pour the gravy into a saucepan, add the cornstrach mixture and bring it to a boil. It will only take a few minutes, but the downside is you will have a saucepan to clean.

Nutrition

Calories: 536kcal
Course: Dinner, Main Dish
Cuisine: American
Keyword: beef chuck, pot roast, roast

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16 thoughts on “Crock Pot Roast with Creamy Mushroom Gravy”

  1. Rick Grosso

    I knew with the mushroom flavor I was was going to love this… and I did! My wife who is not a mushroom fan enjoyed it as well. We just saw your bacon wrapped tater tots and will try this weekend, I’m going to try a few with habanero since i have some many….

    Thanks, Rick

  2. How did so many miss at what step the carrots were added. I have just started this roast and look forward to the smells when I wake up. Have to get some potatoes going at that time. My wife shall be surprised when she gets home from work tonight. Thanks for the recipe I was tired of the same ol, same ol.

    1. AMY CAMPBELL

      Good morning, Sarah! I see the Pinterest on the left, if you don’t, maybe you could add the Pinterest extension to your browser. That has been a lifesaver for me on sites that do not offer a PInterest button.

  3. Ditto on the carrots. When do they go in? Pretty sure I know but not my recipe. Sure does look & sound tasty. Going for the roast & shrooms tomorrow. Sunday easy supper.

  4. Roger McGraw

    I know that this maybe an odd question but in using a Slow Cooker do I clip shut the top during the cooking process? Looks like an excellent recipe

    1. If you read the instructions for your slow cooker it will probably say not to clip shut the top.
      Mine does. Hope that helps.

    1. Catrina Ford

      Step 3: Add garlic and cook for 1 minute. Transfer mixture to the slow cooker along with the carrots.

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