Go Back

Slow Cooker Beef Roast with Mushrooms and Onion Gravy

This Slow Cooker Beef Roast with Mushrooms and Onion Gravy is great for busy days and cozy dinners, featuring tender beef and a rich mushroom sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dinner, Main Course
Cuisine American, Comfort Food
Servings 6 servings
Calories 400 kcal

Ingredients
  

For the Roast

  • 2 pounds beef chuck roast, trimmed of excess fat
  • 2 cups sliced onions (yellow or red)
  • 2 cups sliced mushrooms (cremini or button)
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • ¼ cup tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon white or apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon fresh thyme, chopped (or ¼ teaspoon dried)
  • 2 teaspoons fresh parsley, chopped

For the Gravy (Optional)

  • 1 to 2 tablespoons all-purpose flour or cornstarch (for thickening)

Instructions
 

Preparation

  • In a bowl, whisk tomato sauce, beef broth, minced garlic, thyme, Worcestershire sauce, and vinegar until smooth. Set aside.
  • Pat the chuck roast dry with paper towels. Season generously with salt and black pepper on all sides. Trim large fat sections if needed.
  • Spread half the onions and half the mushrooms across the slow cooker bottom. Pour half the sauce over the vegetables. Place the roast on top.
  • Add remaining onions and mushrooms, then pour the rest of the sauce over everything.

Cooking

  • Cover and cook on LOW for 7–8 hours or HIGH for 4 hours, until the beef pulls apart with a fork. The mushrooms and onions will form a flavorful base for the gravy.

Making the Gravy (Optional)

  • Transfer roast to a platter and keep warm. Pour cooking liquid and vegetables into a saucepan.
  • Whisk 1 tablespoon flour or cornstarch per cup of liquid in a small bowl, then add to the pan. Simmer over medium heat, stirring, until the sauce thickens to a gravy.

Serving

  • Slice or shred the roast. Spoon mushroom-onion gravy over the top. Sprinkle with fresh parsley and serve warm.

Notes

Store the roast and gravy in an airtight container in the fridge for 3–4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating gently.
Keyword beef with gravy, Easy Dinner, Family Meal, mushroom gravy, slow cooker beef roast