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Country Chuck Roast with Mushroom Gravy Recipe

Country Chuck Roast with Mushroom Gravy Recipe

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 YIELD: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


  • 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, 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. 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.

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.

Reviews for Country Chuck Roast with Mushroom Gravy

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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."

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."

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."

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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