Slow Cooker Beef Roast with Mushrooms and Onion Gravy
Slow Cooker Beef Roast with Mushrooms and Onion Gravy
Ingredients
For the Beef Roast
- 2 1/2 pounds boneless beef chuck roast, trimmed of excess fat
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Gravy Base
- 1 yellow onion, large, thinly sliced
- 4 cloves garlic, minced
- 12 ounces cremini mushrooms, sliced
- 3 cups beef broth, low sodium
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
For the Gravy Thickener
- 2 tablespoons cornstarch
- 1/4 cup cold water
For Serving
- 4 cups mashed potatoes, prepared
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef chuck roast dry with paper towels. Season generously all over with kosher salt and black pepper.
⏱️ 5 min
- 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, sear the beef roast on all sides until deeply browned, about 3-4 minutes per side. This step adds significant flavor. Transfer the seared roast to the slow cooker.
⏱️ 10 min
- 3
In the same skillet, add the sliced yellow onion and cook until softened, about 5 minutes. Add the minced garlic and sliced cremini mushrooms, cooking for another 5-7 minutes until the mushrooms have released their liquid and started to brown. If desired, deglaze the pan with a splash of beef broth, scraping up any browned bits from the bottom.
⏱️ 12 min
- 4
Pour the cooked onion, garlic, and mushrooms over the beef roast in the slow cooker. Add the remaining beef broth, Worcestershire sauce, dried thyme, and bay leaf to the slow cooker.
⏱️ 3 min
- 5
Cover the slow cooker and cook on the LOW setting for 8 hours, or on the HIGH setting for 4-5 hours, until the beef is fork-tender and easily shreds.
⏱️ 480 min
- 6
Carefully remove the beef roast from the slow cooker and place it on a cutting board or shallow dish. Remove and discard the bay leaf from the cooking liquid. Using two forks, shred the beef into large chunks or smaller pieces, as desired.
⏱️ 5 min
- 7
In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms. Pour this slurry into the slow cooker with the cooking liquid. Stir well to combine. Cover and cook on HIGH for an additional 15-20 minutes, or until the gravy has thickened to your desired consistency.
⏱️ 20 min - 8
Return the shredded beef to the thickened gravy in the slow cooker and stir to coat. Serve the slow cooker beef roast and gravy hot over creamy mashed potatoes, garnished with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Beef Roast with Mushrooms and Onion Gravy
Ingredients
For the Beef Roast
- 2 1/2 pounds boneless beef chuck roast, trimmed of excess fat
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Gravy Base
- 1 yellow onion, large, thinly sliced
- 4 cloves garlic, minced
- 12 ounces cremini mushrooms, sliced
- 3 cups beef broth, low sodium
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
For the Gravy Thickener
- 2 tablespoons cornstarch
- 1/4 cup cold water
For Serving
- 4 cups mashed potatoes, prepared
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef chuck roast dry with paper towels. Season generously all over with kosher salt and black pepper.
⏱️ 5 min - 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, sear the beef roast on all sides until deeply browned, about 3-4 minutes per side. This step adds significant flavor. Transfer the seared roast to the slow cooker.
⏱️ 10 min - 3
In the same skillet, add the sliced yellow onion and cook until softened, about 5 minutes. Add the minced garlic and sliced cremini mushrooms, cooking for another 5-7 minutes until the mushrooms have released their liquid and started to brown. If desired, deglaze the pan with a splash of beef broth, scraping up any browned bits from the bottom.
⏱️ 12 min - 4
Pour the cooked onion, garlic, and mushrooms over the beef roast in the slow cooker. Add the remaining beef broth, Worcestershire sauce, dried thyme, and bay leaf to the slow cooker.
⏱️ 3 min - 5
Cover the slow cooker and cook on the LOW setting for 8 hours, or on the HIGH setting for 4-5 hours, until the beef is fork-tender and easily shreds.
⏱️ 480 min - 6
Carefully remove the beef roast from the slow cooker and place it on a cutting board or shallow dish. Remove and discard the bay leaf from the cooking liquid. Using two forks, shred the beef into large chunks or smaller pieces, as desired.
⏱️ 5 min - 7
In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms. Pour this slurry into the slow cooker with the cooking liquid. Stir well to combine. Cover and cook on HIGH for an additional 15-20 minutes, or until the gravy has thickened to your desired consistency.
⏱️ 20 min - 8
Return the shredded beef to the thickened gravy in the slow cooker and stir to coat. Serve the slow cooker beef roast and gravy hot over creamy mashed potatoes, garnished with fresh chopped parsley.
⏱️ 5 min