Print

Tender Chuck Roast with Carrots, Potatoes, and Mushroom Gravy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender Chuck Roast with Carrots, Potatoes, and Mushroom Gravy is the ultimate comfort food. This one-pot meal features melt-in-your-mouth beef, hearty vegetables, and a rich mushroom gravy. Perfect for slow cooking or oven roasting, it’s an easy, flavorful dinner that the whole family will love.

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

Instructions

  1. Season chuck roast with salt, pepper, and garlic powder on all sides.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear roast on all sides until browned, about 3–4 minutes per side.
  3. Transfer roast to a slow cooker or roasting pan.
  4. Arrange onions, carrots, and potatoes around the roast.
  5. In a bowl, whisk together beef broth, Worcestershire sauce, and cream of mushroom soup. Pour over the roast and vegetables.
  6. Add sliced mushrooms and optional herbs.
  7. Cover and cook:
    • Slow cooker: Low for 8–9 hours
    • Oven: 325°F for 3–4 hours
  8. Remove roast and vegetables. Whisk or simmer the remaining liquid to thicken into gravy before serving.

Notes

  • Substitute sweet potatoes, parsnips, or other root veggies for a twist.
  • Add a splash of red wine for extra depth in the gravy.
  • For a low-carb version, skip the potatoes and use more mushrooms and carrots.
  • Homemade mushroom gravy can be used instead of canned soup.
  • Store leftovers in the fridge for up to 4 days, or freeze for up to 2 months. Reheat with a splash of broth to maintain moisture.

Nutrition