Classic Roast with Mushroom Gravy
A classic beef roast cooked low and slow in a crockpot with tender vegetables and a rich mushroom gravy is the ultimate comfort meal. This dish is perfect for family dinners, Sunday feasts, or any occasion where you want a no-fuss, flavorful main course. The meat comes out tender, the potatoes and carrots soak up all the delicious flavors, and the mushroom gravy adds a savory touch that ties everything together.
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Why You’ll Love This Classic Roast
- Simple One-Pot Meal: A set-it-and-forget-it crockpot meal with minimal prep and maximum flavor.
- Tender & Juicy Roast: Slow-cooked to perfection, the beef chuck roast is melt-in-your-mouth tender.
- Rich & Savory Gravy: A combination of beef gravy, cream of mushroom soup, and herbs creates a sauce that’s full of flavor.
- Perfectly Cooked Veggies: The potatoes and carrots cook alongside the roast, making this a complete meal in one pot.
What You Need to Make Classic Roast with Mushroom Gravy
To make this comforting dish, gather these ingredients. The exact amounts are in the recipe card below:
- Beef Chuck Roast: A 2-3 lb cut is ideal for slow cooking.
- Veggies: Green onions, diced onion, garlic, peeled carrots, and golden round potatoes for flavor and texture.
- Broth & Gravy: Beef stock, jarred beef gravy, and cream of mushroom soup form the base of the savory sauce.
- Seasonings: Fresh thyme, rosemary, sage, and a Lipton Onion Soup Packet for aromatic flavor. Add Worcestershire sauce, salt, pepper, Badia Complete Seasoning, garlic powder, and McCormick Montreal Steak Seasoning for seasoning the meat.
How to Make Classic Roast with Mushroom Gravy
1
Prepare the Crockpot Base: Layer the bottom of the crockpot with diced onions, green onions, minced garlic, and butter. Sprinkle a Lipton Onion Soup Packet over the top.
2
Season & Prepare the Roast: Cut slits into both sides of the roast and generously season with salt, pepper, Badia, garlic powder, Montreal steak seasoning, and Worcestershire sauce. Place the roast on top of the onion bed in the crockpot.
3
Add Veggies & Liquids: Add peeled carrots and golden potatoes around the roast. Pour in beef gravy, cream of mushroom soup, and beef stock.
4
Add Fresh Herbs & Cook: Top everything with fresh thyme, rosemary, and sage. Cover and cook on high for 6-8 hours until the meat is tender and the vegetables are cooked through.
5
Serve & Enjoy: Once done, serve the roast with potatoes, carrots, and that delicious mushroom gravy.
Commonly Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use a rump roast, bottom round, or even a brisket if you prefer. Just adjust the cooking time accordingly to ensure tenderness.
Can I make this roast in the oven instead of a crockpot?
Yes, you can transfer everything to a Dutch oven and bake at 325°F for about 3-4 hours or until the meat is tender.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.
Can I add other vegetables to this roast?
Absolutely! You can add parsnips, mushrooms, or even sweet potatoes to enhance the flavor and texture.
How can I thicken the gravy?
If the gravy is too thin, remove some of the liquid and mix it with a bit of cornstarch or flour, then stir it back into the crockpot and let it cook until thickened.
Classic Roast with Mushroom Gravy
Ingredients
- 2-3 lb Beef Chuck Roast
- 1 bunch green onions
- 1 small onion diced
- 3 cloves garlic minced
- 1 tsp butter
- 1 bunch carrots peeled and cut into long sections
- 1 small bag of golden round potatoes
- 1 12 oz jar Heinz Beef Gravy
- 1 box Kettle & Fire Beef Stock
- 1 can cream of mushroom soup
Seasonings:
- Fresh thyme
- Fresh rosemary
- Fresh sage
- Lipton Onion Soup Packet
- Worcestershire sauce
- Salt & pepper
- Badia Complete Seasoning
- Garlic powder
- McCormick Montreal Steak Seasoning
- Directions
Instructions
- Layer the bottom of the crockpot with diced onions, green onions, minced garlic, and butter. Sprinkle with the Lipton Onion Soup Packet.
- Cut slits in the roast on both sides. Generously season with salt, pepper, Badia, garlic powder, Montreal steak seasoning, and Worcestershire sauce. Place the roast on top of the onion bed.
- Add peeled carrots and potatoes around the roast. Pour in beef gravy, cream of mushroom soup, and beef stock.
- Top with fresh thyme, rosemary, and sage. Cover and cook on high for 6-8 hours until the roast is tender.
- Serve with potatoes, carrots, and the mushroom gravy. Enjoy!
