Creamy Mushroom Beef Chuck Roast

5 lb. chuck roast

1 T. olive oil

1 454 g package of white or cremini mushrooms

1 large yellow onion, chopped

one 1 oz. package dry onion soup mix

2 10.75 oz can of cream of mushroom soup

1 1/4 C. water

 

Pre-heat your oven to 400 °F.  Heat a skillet or the Dutch oven over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the Dutch oven or lidded roaster.  Place the mushrooms and onion around the chuck roast. Whisk together the soups and the water until as smooth as possible (it usually is chunky a bit, that’s ok!) Pour over the roast. Place the lid on top of the roaster/Dutch oven and place in the preheated oven. Cook for 20 minutes then turn down the oven to 325°F. Cook for another 4-5 hours until the roast pulls apart easily when touched with a fork. Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.

 

Slow Cooker Instructions

 

Heat a skillet over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the slow cooker.  Place the mushrooms and onion around the chuck roast. Whisk together the  soups and the water until as smooth as possible ( it usually is chunky a bit, that’s ok!) Pour over the roast and place the lid on the slow cooker. Cook for 8-10 hours on low until the roast pulls apart easily when touched with a fork. Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.