Name: Tender Chuck Roast with Carrots, Potatoes, and Mushroom Gravy
Prep time: 20 min
Cook time: PT-488372H42M49S
Total time: PT-488372H42M49S
Cuisine: American
Ingredients: 3 to 4 lbs chuck roast; 2 tablespoons olive oil; Salt and pepper, to taste; 1 teaspoon garlic powder; 1 onion, sliced; 4 large carrots, peeled and cut into chunks; 4 medium potatoes, peeled and quartered; 2 cups beef broth; 1 tablespoon Worcestershire sauce; 1 can (10.5 oz) cream of mushroom soup; 1 cup sliced mushrooms (fresh or canned); Optional: fresh thyme or rosemary for added flavor

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Tender Chuck Roast with Carrots, Potatoes, and Mushroom Gravy is one of those timeless comfort meals I turn to when I want something hearty, flavorful, and deeply satisfying. The roast slowly cooks until it’s melt-in-your-mouth tender, while the vegetables soak up all the savory juices. And that rich mushroom gravy? It brings everything together in the best way.

Why You’ll Love This Recipe

I like this recipe because it’s a full meal in one pot—no extra sides required. The chuck roast becomes unbelievably tender after a slow braise, and the potatoes and carrots come out perfectly soft and flavorful. The creamy mushroom gravy gives the dish a comforting richness that tastes like it took all day to make (even though it mostly cooks itself).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 to 4 lbs chuck roast
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 onion, sliced
4 large carrots, peeled and cut into chunks
4 medium potatoes, peeled and quartered
2 cups beef broth
1 tablespoon Worcestershire sauce
1 can (10.5 oz) cream of mushroom soup
1 cup sliced mushrooms (fresh or canned)
Optional: fresh thyme or rosemary for added flavor

Directions

I start by seasoning the chuck roast on all sides with salt, pepper, and garlic powder.
In a large skillet or Dutch oven, I heat olive oil over medium-high heat and sear the roast on all sides until browned—about 3–4 minutes per side.
I transfer the roast to a large slow cooker or roasting pan.
I scatter the onions, carrots, and potatoes around the roast.
In a mixing bowl, I whisk together the beef broth, Worcestershire sauce, and cream of mushroom soup until smooth, then pour it over the roast and vegetables.
I add the sliced mushrooms and tuck in a few sprigs of thyme or rosemary if I’m using them.
I cover and cook in the slow cooker on low for 8–9 hours, or in the oven at 325°F for 3–4 hours, until the meat is fork-tender.
Before serving, I remove the roast and vegetables and whisk the remaining gravy in the pot to smooth it out. I sometimes simmer it on the stove to thicken more if needed.

Servings and timing

This recipe serves 6–8.
Prep time: 20 minutes
Cook time: 8–9 hours (slow cooker) or 3–4 hours (oven)
Total time: 4 to 9 hours, depending on method

Variations

Sometimes I swap out the potatoes for sweet potatoes or parsnips. I’ve also added a splash of red wine to the gravy mix for a deeper, richer flavor. For a low-carb version, I skip the potatoes and use extra carrots and mushrooms. When I want even more mushroom flavor, I use a packet of dry mushroom soup mix in place of the cream soup.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The roast and veggies reheat beautifully in the microwave or on the stove with a splash of broth to keep everything moist. I’ve also frozen portions of the meat and gravy for up to 2 months, thawing and reheating as needed.

FAQs

What’s the best way to get the roast extra tender?

I make sure to cook it low and slow—whether in the oven or slow cooker. Chuck roast needs time to break down and get tender.

Can I use a different cut of beef?

Yes, but chuck roast is my favorite for its marbling and flavor. Rump roast or brisket also work well, but may need slightly different cook times.

Can I make this in the Instant Pot?

Yes, I use the sauté function to sear the roast, then pressure cook on high for about 60–70 minutes with a natural release for best texture.

Do I need to peel the potatoes?

No, I’ve left the skins on Yukon Gold or red potatoes before for extra texture and nutrients. Just make sure to scrub them well.

Can I use homemade mushroom gravy instead of soup?

Absolutely. I’ve made a quick mushroom roux with butter, flour, beef broth, and sautéed mushrooms when I want to skip the canned soup.

Conclusion

Tender Chuck Roast with Carrots, Potatoes, and Mushroom Gravy is a one-pot comfort classic that never goes out of style. It’s rich, savory, and incredibly easy to prepare—whether I’m using the slow cooker or oven. With fall-apart beef, creamy mushroom gravy, and hearty vegetables, it’s a meal that warms the soul and fills the table with smiles.