Slow Cooker Beef with Mushroom Gravy

Simple roast recipes were some of the first crock pot meals that I learned to make. 

When I was in school, I loved the convenience of using my slow cooker. I could buy an inexpensive roast and veggies, add a few basic ingredients like broth and onion soup mix, and come home to a hot meal that would feed me for several days.

Since that time, I've learned to make all sorts of things in my slow cooker, but I still love a good roast. This Slow Cooker Beef with Mushroom Gravy is a little more involved than the dump-and-go roasts that I began with, but the results are superior and worth the extra effort. The 15 or so minutes spent browning the roast, sautéing the veggies, and starting the gravy add so much flavor to the dish!

This beef is rich and delicious and makes a hearty meal. It's great served over noodles or potatoes, and I pair it with a simple green salad for an easy weeknight dinner. I've also included a note for some do-ahead tasks to speed up the morning prep.

For this recipe, I used…

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Slow Cooker Beef with Mushroom Gravy

Ingredients

• 3 pound boneless chuck roast
• 1 tablespoon canola oil
• 1 cup diced onion
• 8 ounces sliced button mushrooms
• 1/4 cup all-purpose flour divided
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary crushed
• 1 1/4 cups beef broth
• Salt and pepper

Instructions

1. Heat a large skillet over medium-high heat.

2. While skillet is heating up, trim fat from the roast. 

3. Add 2 teaspoon oil and swirl pan to coat.

4. Season roast with salt and pepper. 

5. Brown roast on all sides, and then remove to a plate.

6. Add remaining teaspoon oil to skillet. 

7. Stir in onions and mushrooms, and cook until beginning to soften, about 3 minutes. 

8. Sprinkle flour and herbs over vegetables, and stir in. Cook, stirring constantly, for 1 minutes. 

9. Whisk in beef broth, scraping up any browned bits from the pan, and bring to boil. 

10. I cut my roast into chunks and nestle in a single layer in the slow cooker. You can add the roast in a single piece if you prefer. 

11. Pour the gravy over the roast.

12. Cook on low for about 8 hours, or until roast shreds easily with two forks. 

13. In a bowl, add 1 cup of gravy from the slow cooker and remaining 2 tablespoons flour. Stir together until combined.

14. Whisk beef/flour mixture into slow cooker, and let it continue to cook for 20-30 minutes. 

15. Serve beef with gravy over noodles, rice, or potatoes. I like to serve it over thick homestyle noodles. 

Recipe Notes

To speed up the morning prep, trim fat from roast and cut up onions and mushrooms the night before.