Pot Roast With Mushroom Gravy
Beef roast cooked slowly in the oven with the easiest and most delicious mushroom gravy you’ll ever put your lips on. We use chuck roast for the best, most melt-in-your-mouth pot roast. SERIOUSLY incredible!
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If I could request any meal for our Sunday dinner, it would be this Pot Roast with Mushroom Gravy. I love pot roast. It was part of my childhood and every time the aromatic flavors of roast are cooking in my home, I immediately think of my mom. It’s one of those meals that make me want to slip into cozy clothes, have a glass of red wine, and savor every glorious bite.
The Gravy:
What I love about this recipe is how easy and fuss free the mushroom gravy is. I actually don’t enjoy making gravy from scratch. Meaning, I don’t want to take time to transfer drippings to a separate pan, then stand over the stove and hope like heck I get a silky, smooth gravy. No thank you! I’d prefer to wait for occasions like Thanksgiving and Christmas when scratch gravy is basically a must. That I can do.
You might as well call this Mushroom Gravy self made. No thickening to be thickened. No smoothing to be smoothed. It happens all on its own while it cooks with the roast. Brilliant! This gravy though. It’s honestly so luscious and silky, you’ll want to pour it on everything! It’s rich and so flavorful.
The Beef:
So let’s talk about the beef. Pot roast is essentially roast cooked in one pot slowly, until fall apart tender. Chuck roast happens to be a popular cut of meat most people choose. It has a modest amount of fat marbling throughout, which makes for a very tender and flavorful roast when cooked low and slow. The key words are LOW and SLOW. Chuck Roast is a tough cut of beef so it needs a long cooking time. This extensive time will break down the connective tissues in the meat and create a succulent pot roast.
Ingredients For Pot Roast With Mushroom Gravy:
- 3-4 lb Boneless Beef Chuck Roast
- Olive oil
- Mushrooms (button or cremini)
- Yellow onion, chopped
- Onion soup mix (such as Lipton)
- Condensed cream of mushroom soup
- Worcestershire sauce
- Water
- Spices- salt, pepper, garlic powder, dried thyme
Can I Use Other Beef Roast For This Recipe?
Chuck roast is the very best choice for pot roast. There are other cuts that can be used, or cuts that come from the same area with a different name. This includes – Chuck eye roast, shoulder roast, cross-rib roast, arm roast, blade roast, top round roast, and bottom round roast. Keep in mind that the leaner the cut of beef you choose, the less “melt-in-your-mouth factor you get”. It will still be tender and flavorful, it just lends slightly different results.
Mushrooms:
Not everyone likes mushrooms and the great thing about this recipe is the mushrooms are left whole. The flavor is subtle and they can easily be picked out. My husband prefers simple white button mushrooms, but you could also use cremini, shiitake, baby bella, and portabella.
Short-Cuts:
No, your eyes are not playing tricks on you. You saw condensed cream of mushroom soup. I don’t use condensed soups very often in my cooking, but this store-bought short-cut is what makes this pot roast so easy. And you know what? I don’t feel one bit of guilt using it! It’s the perfect foundation for the best mushroom gravy. If you want to take the time to make homemade, by all means.
Lipton onion soup mix is another flavor booster that gives the meat and gravy major props. It’s another element of ease in this recipe, and it’s satisfying to simply tear open a package and throw it in. All grocery stores have classic onion soup mix, but again, if you want to make it from scratch, here’s a great substitute.
How To Make Post Roast With Mushroom Gravy:
Step 1. Heat oven to 425℉. Season Roast on both sides with salt, pepper, and garlic powder. Heat olive oil in a large oven safe pot (with fitted lid) or Dutch oven to medium high heat. Sear beef on both sides until deep golden brown.
Step 2. Make mushroom gravy while you sear the beef. Combine cream of mushroom, onion soup mix, Worcestershire, dried thyme, and water in a small bowl.
Step 3. When beef is seared on both sides scatter chopped onions and whole mushrooms over the top. Pour mushroom gravy over meat and veggies.
Step 4. Cover with a lid and place in the oven for 20-minutes. Turn heat down to 325℉ and cook for 3-4 hours or until meat is fall-apart-tender. The larger the cut of meat, the longer it will take. If it doesn’t melt in your mouth, you need to cook it longer. Don’t be scarred. It will be amazing!
Serving Pot Roast With Mushroom Gravy:
Carefully remove roast from the pot and onto a serving plate. Use a fork to break apart the meat in small pieces. Pour some of the gravy and mushrooms from the pot over the roast and sprinkle with dried or fresh parsley. Serve over mashed potatoes, mashed cauliflower or rice, and extra gravy.
Tips For The Best Pot Roast:
- Choose the right meat- The best pot roast starts with the toughest cut of beef. As mentioned above, all these beef roasts work great for pot roast. Chuck eye roast, shoulder roast, cross-rib roast, arm roast, blade roast, top round roast, and bottom round roast.
- Let meat come to room temperature- Before searing the beef, let set out on the counter, covered for at least 30 minutes before cooking. This will help the roast stay juicy and evenly cook the meat.
- Patting the meat dry- Before seasoning, pat the meat dry on both sides with paper towels. This will ensure even searing.
- Season meat well- Make sure to season the meat well with salt and pepper before searing. This will infuse and bring out the flavor of the roast once cooked.
- Low and slow- I can’t stress this enough. Contrary to belief that meat gets tougher as is cooks, and true in some cases, roast becomes more tender the longer it cooks.
- Dutch oven or small pan- It’s best that the roast fits nice and snug in a Dutch oven or pan. This will help create a tender roast. If you don’t have a Dutch oven, sear meat in a pan and transfer to a 9×9 inch baking dish and cover tightly with foil.
Other Recipes You Might Enjoy:
Let’s eat!🤍
Pot Roast With Mushroom Gravy
Equipment
- 1 6 qt Dutch oven with fitted lid, or oven safe pan or pot
Ingredients
- 3-4 lb boneless chuck roast patted dry see recipe notes for other cuts of beef
- 1 tbsp olive oil
- salt and pepper to taste
- garlic powder to taste
- 8 oz pkg whole button or cremini mushrooms, cleaned and left whole
- 1 small yellow onion, chopped
- 10.5 oz can condensed cream of mushroom soup
- 1 oz pkg onion soup mix such as Lipton
- 1/2 tsp dried thyme
- 1 tbsp Worcestershire sauce
- 3/4 cup water
Instructions
Heat oven to 425°F
- Season roast on both sides with salt, pepper, and garlic powder.
- Heat an oven safe pot or Dutch oven with fitted lid to medium high heat. Add olive oil and place roast in hot pan. Sear 4-5 minutes per side until deep golden brown.
- While meat is browning make mushroom gravy. Combine cream of mushroom soup, onion soup mix, dried thyme, Worcestershire sauce, and water in a small bowl.
- Scatter onions and mushrooms over the browned roast. Then pour mushroom gravy over the top of the veggies and meat.
- Cover and place in the oven for 20-minutes to cook. Turn heat down to 325°F and cook for 3-4 hours or until meat is fall apart tender. Carefully place roast on a serving plate and top with gravy and mushrooms.
Notes
- Choose the right meat- The best pot roast starts with the toughest cut of beef. As mentioned above, all these beef roasts work great for pot roast. Chuck eye roast, shoulder roast, cross-rib roast, arm roast, blade roast, top round roast, and bottom round roast.
- Let meat come to room temperature- Before searing the beef, set out on the counter for at least 30 minutes before cooking. This will help the roast stay juicy and evenly cook the meat.
- Patting the meat dry- Before seasoning, pat the meat dry on both sides with paper towels. This will ensure even searing.
- Season meat well- Make sure to season the meat well with salt and pepper before searing. This will infuse and bring out the flavor of the roast once cooked.
- Low and slow- I can’t stress this enough. Contrary to belief that meat gets tougher as is cooks, and true in some cases, roast becomes more tender the longer it cooks.
- Dutch oven or small pan- It’s best that the roast fits nice and snug in a Dutch oven or pan. This will help create a tender roast. If you don’t have a Dutch oven, sear meat in a pan and transfer to a 9×9 inch baking dish and cover tightly with foil.
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