Creamy Mushroom Beef Chuck Roast Recipe

• servings: 8 servings
• active time: 5 minutes
• total time: 5 hours 5 minutes

Ingredients

5 pounds chuck roast

1 tablespoon olive oil

one 454 grams package of white or cremini mushrooms

1 large yellow onion, chopped

one 1 ounce package dry onion soup mix

two 10.75 ounce can of cream of mushroom soup

1 1/4 cups water

Directions

Pre-heat your oven to 400 °F.

Heat a skillet or the Dutch oven over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the Dutch oven or lidded roaster.

Place the mushrooms and onion around the chuck roast.

Whisk together the soups and the water until as smooth as possible ( it usually is chunky a bit, that's ok!) Pour over the roast.

Place the lid on top of the roaster/Dutch oven and place in the preheated oven. Cook for 20 minutes then turn down the oven to 325°F.

Cook for another 4-5 hours until the roast pulls apart easily when touched with a fork.

Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.

Slow Cooker Instructions

Heat a skillet over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the slow cooker.

Place the mushrooms and onion around the chuck roast.

Whisk together the soups and the water until as smooth as possible ( it usually is chunky a bit, that's ok!) Pour over the roast and place the lid on the slow cooker.

Cook for 8-10 hours on low until the roast pulls apart easily when touched with a fork.

Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.

Nutrition

• Serving Size: 8 g
• Calories: 781 kcal
• Total Fat: 46 g
• Saturated Fat: 20 g
• Cholesterol: 273 mg
• Sodium: 1794 mg
• Total Carbohydrate: 13 g
• Total Sugars: 2 g
• Protein: 77 g