Country Chuck Roast with Mushroom Gravy Recipe
Country Chuck Roast with Mushroom Gravy Recipe photo by Taste of Home
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Country Chuck Roast with Mushroom Gravy Recipe

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This tender, savory roast practically melts in your mouth. It looks a bit more complex, but the hands-free oven time makes it my go-to company recipe on a cold day. —Mary Kay LaBrie, Clermont, Florida
TOTAL TIME: Prep: 20 min. Cook: 2-1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 2-1/4 hours
MAKES: 8 servings


  • 1 boneless beef chuck roast (2-1/2 to 3 pounds)
  • 3 garlic cloves, halved
  • 1 tablespoon brown sugar
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 large sweet onion, quartered
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon stone-ground mustard
  • 1 bay leaf
  • 3 to 4 drops browning sauce, optional
  • 1/2 pound sliced fresh mushrooms
  • 1 bottle (12 ounces) light beer or nonalcoholic beer
  • 1 teaspoon dried thyme
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Nutritional Facts

4 ounces cooked beef with 1/3 cup gravy: 326 calories, 17g fat (6g saturated fat), 92mg cholesterol, 750mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 30g protein.


  1. With a sharp knife, cut six 1-in.-long slits in meat; insert a garlic clove half into each slit. Combine the brown sugar, salt and pepper; rub over roast.
  2. In an ovenproof Dutch oven over medium heat, brown roast in oil on all sides. Add the onion, beef consomme, Worcestershire sauce, mustard, bay leaf and browning sauce if desired.
  3. Cover and bake at 350° for 1-3/4 to 2-1/4 hours or until meat is tender. Remove roast to a serving platter; keep warm.
  4. Discard bay leaf. Add the mushrooms, beer and thyme to the pan. Bring to a boil over medium-high heat. Cook until liquid is reduced by half. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 8 servings.
Originally published as Country Chuck Roast with Mushroom Gravy in Simple & Delicious December/January 2012, p39

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cossfam User ID: 993077 256955
Reviewed Nov. 19, 2016

"What a yummy roast! Our house smelled wonderful all afternoon. I browned the roast per instructions, then put it in my slow cooker on High. It took about 6 hours and was fork tender. Then to make the sauce I transferred the liquids and goodies from the slow cooker to a sauce pan on the stove top. This will be my go-to recipe for chuck roast in future."

collegeave User ID: 2051962 196301
Reviewed Jan. 22, 2012

"This was the best sauce I have ever tasted. I didn't have the consume so when I looked it up it said beef broth and tomato paste so I added 10 oz water and a small can of tomato paste. Everything else I did as followed. YUMMY I did add carrots and green beans after the roast had cooked a while. Served with mash potatoes."

ezondii User ID: 1189790 125389
Reviewed Jan. 9, 2012

"O.K. - I'm lazy but this still came out great, and the family asked this to go into a regular rotation. I prepared the roast, but didn't brown it - I threw it in a dutch oven with carrots and red potatoes. Oven roasted for a little over two hours, then put meat and veggies aside in warm oven while I finished the sauce. The garlic and thyme really make this tasty and unique. Maybe not as pretty as pre-browning the roast, but VERY GOOD without to much extra fuss."

sink User ID: 1061319 198153
Reviewed Jan. 4, 2012

"This was a delicious, easy and inexpensive recipe. The sauce was delicious and there was lots of it."

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