Crockpot Beef in Mushroom Gravy
Infused with rich, savory flavors, this Crockpot Beef in Mushroom Gravy is the ultimate comfort food that’s both effortless and mouthwatering. Tender, slow-cooked beef chuck roast is seared to perfection, then paired with golden sautéed onions, garlic, and earthy button mushrooms for a hearty dish that defines cozy home cooking. A flavorful blend of beef broth, Worcestershire, and soy sauce creates the velvety mushroom gravy, thickened to perfection for a luxurious finish. With just 20 minutes of prep and the magic of a slow cooker, this one-pot meal is perfect for busy weeknights or leisurely weekends. Serve over creamy mashed potatoes, fluffy rice, or buttery egg noodles, and garnish with fresh parsley for an extra touch of elegance. Perfect for family dinners, this recipe will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 8 ounces button mushrooms
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley (optional)
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef for 2-3 minutes on each side until browned. Remove and transfer to the crockpot.
Peel and thinly slice the yellow onion. Mince the garlic cloves. Clean and slice the button mushrooms.
In the same skillet, reduce the heat to medium and add the sliced onion. Cook for 2-3 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Sauté for 3-4 minutes until the mushrooms release their moisture.
Transfer the onion, garlic, and mushroom mixture to the crockpot with the seared beef.
In a medium bowl, whisk together the beef broth, Worcestershire sauce, and soy sauce. Pour this mixture over the beef and vegetables in the crockpot.
Cover and cook on low heat for 8 hours or high heat for 4 hours, until the beef is fork-tender.
Once cooked, remove 1 cup of the cooking liquid and transfer it to a small bowl. In a separate bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the reserved cooking liquid.
Return the thickened gravy mixture to the crockpot and stir gently to combine. Let it cook for an additional 10-15 minutes until the gravy thickens.
Serve the beef and mushroom gravy over mashed potatoes, rice, or egg noodles. Sprinkle with fresh parsley for garnish, if desired.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 881 mg | 38% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.2 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 672 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
