Slow Cooker Beef in Mushroom Gravy
Elevate your comfort food game with this Slow Cooker Beef in Mushroom Gravy recipe—an effortless yet indulgent dish perfect for cozy dinners or special occasions. Tender beef chuck roast is seared to golden perfection before slowly simmering in a rich, savory gravy infused with the earthy flavors of cremini mushrooms, fragrant garlic, and a hint of Worcestershire sauce. This one-pot wonder, enhanced with onion and thyme, achieves melt-in-your-mouth tenderness after eight hours in the slow cooker. The luscious mushroom gravy, thickened to perfection, pairs beautifully with mashed potatoes, rice, or egg noodles, making it a hearty and satisfying meal for the entire family. With minimal prep and maximum flavor, this easy slow cooker recipe is a must-try for anyone looking to master the art of comfort food.
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Recipe Information
Ingredients
- 2 lbs beef chuck roast
- 1.5 tsp salt
- 1 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 large yellow onion
- 3 pieces garlic cloves
- 8 oz cremini mushrooms
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 tbsp cornstarch
- 2 tbsp water
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Season the beef chuck roast on all sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Dust the beef with all-purpose flour, ensuring all sides are lightly coated.
Heat a large skillet over medium-high heat and add the olive oil. Sear the beef for 2-3 minutes on each side until browned. Remove from the skillet and set aside.
Peel and finely dice the onion. Mince the garlic cloves. Clean and slice the cremini mushrooms.
In the same skillet, add the diced onion and sliced mushrooms. Cook for 5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant. Transfer the mixture to the slow cooker.
Place the seared beef on top of the onions and mushrooms in the slow cooker.
In a medium bowl, whisk together the beef broth, Worcestershire sauce, dried thyme, and the remaining 0.5 teaspoon of salt. Pour the mixture over the beef in the slow cooker.
Cover and cook on low for 8 hours, or until the beef is tender and easily pulls apart with a fork.
Once the cooking is complete, remove the beef and set it aside on a cutting board. Shred the beef using two forks.
In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the gravy in the slow cooker and cook on high for an additional 15 minutes to thicken.
Return the shredded beef to the slow cooker and stir to coat in the gravy.
Serve hot, optionally garnished with freshly chopped parsley. Enjoy over mashed potatoes, rice, or egg noodles.
Nutrition Facts
Calories |
2825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.7 g | 271% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6310 mg | 274% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 14.2 g | ||
| Protein | 178.6 g | 357% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 265 mg | 20% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 4296 mg | 91% | |
*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.
