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!
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
Tips:
- 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.