Pot Roast with Mushroom Gravy

Alright I am going to get all down home cookin’ on you today. I don’t know about you but when it is gloomy and cold, as it often is in the Northwest in March, all I want is something that is going to stick to my ribs and warm my belly and this pot roast does just that. Pot roast is something that I grew up with and I am sure many of you have had them countless times. Growing up every pot roast I had always came with carrots, celery and potatoes that were cooked with the roast, and while that is all fine and dandy, this is just a little different.  In this recipe, seared chuck roast is roasted in a gravy made with sauteed mushrooms, onions, and beef broth. Cream of mushroom soup with Roasted Garlic adds another dimension. The result is a tender roast with the perfect gravy for creamy mashed potatoes.

I served this with Oven Roasted Vegetables and the creamiest, yummiest mashed potatoes I’ve ever had. No worries, I’ll share that recipe tomorrow ;-)

Pot Roast with Mushroom Gravy Recipe

Serves 6 Prep Time: Cook Time:
5 based on 1 reviews


  • 2 tablespoons olive oil
  • 1 (3 pound) chuck roast
  • 1/2 teaspoon granulated garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked pepper
  • 1 cup rough chopped crimini mushrooms
  • 1 cup rough chopped onions
  • 1 1/2 cup beef broth
  • 1 can condensed Cream of Mushroom soup with Roasted Garlic



Preheat oven to 350 degrees.


In a dutch oven heat olive oil over medium heat. Season both sides of roast with kosher salt, fresh cracked pepper, and granulated garlic. Massage the spices into the meat. Sear the meat on all sides, about 15 minutes total. Remove and set aside. Reserve 2 tablespoons of pan drippings.


Add mushrooms and onions to the pan drippings in the dutch oven and cook for 3 minutes.


Add beef broth and soup. Stir to combine. Return roast to dutch oven. Cover. Roast in oven for 3 hours. Remove, roast, cover and set aside.


Let the gravy sit for 5-10 minutes and then, using a spoon, skim the fat from the top layer. I say gently because you want to make sure not to go past the top layer or you will end up throwing away some of the gravy. (Note: You can also use paper towels, just gently place the corner of the paper towel into the top layer and the towel will soak it up)


Slice the roast, and lay on a platter. Spoon sauce over the roast. Serve.



Leave a Comment

  • Reply
    April 2, 2019 at 4:17 pm

    Wonderful recipe! I changed the mushroom soup to heavy cream and added thyme, worschester sauce, and a splash of plum vinegar. It was a big hit with my family!

    • Reply
      April 3, 2019 at 8:58 am

      Yay! Glad it was a hit and love your variation!

  • Reply
    April 28, 2018 at 9:06 pm

    Just want to tell you that was the best roast and gravy I ever tasted. That is a keep!

    • Reply
      April 29, 2018 at 9:05 am

      Thank you Judie!! I am so happy to hear that!

  • Reply
    April 2, 2018 at 8:55 am

    This looks amazing!! Could I cook this in a crock pot after searing the meat???

    • Reply
      April 2, 2018 at 1:18 pm

      Thanks Kathleen! I don’t see why not! I’d cook on low for 6 – 8 hours. Hope this helps!

  • Reply
    February 24, 2016 at 3:04 pm

    Hey! I see this is a pretty old post, so I’m hoping to get an answer on this…. Where do the 2Tbsp of reserved pan drippings come in? I’m not a big gravy maker, so I’m not sure what exactly to do with them.

    • Reply
      February 24, 2016 at 4:54 pm

      Hi! You leave the reserved pan drippings in the pan and add the mushrooms and onions to that. Hope this helps!

  • Reply
    August 15, 2014 at 8:05 pm

    I was wondering can you make this in a crock pot?

    • Reply
      August 17, 2014 at 9:26 pm

      I don’t see why not. I would still sear the meat and then transfer everything to the slow cooker. Cook on low for 6 – 8 hours. Hope this helps!

  • Reply
    April 11, 2013 at 9:24 am

    I made this a few times already and am absolutely in love!!! I have been trying to make pot roast for years and never liked the way it turned put, but this one is dreamy! I am making it again tonight. I do not have a dutch oven, so i just cooked it in a teflon pot on low heat for 4 hours. I am wondering if i can use this recipe in a crockpot, would you know?

  • Reply
    January 11, 2011 at 4:03 pm

    I came across your site and just had to make this. I used a bottle of guinness instead of broth. It smells incredible in the oven! Love your site :)

  • Reply
    December 16, 2009 at 6:11 pm

    Made it tonight, it turned out well, definitely savory. I might add a touch of Burgundy wine next time.

    • Reply
      December 17, 2009 at 7:23 am

      Thanks Derek! It is nice to hear that you enjoyed it. The Burgundy sounds like a great idea. I will have to keep that in mind next time I make this. :)

  • Reply
    July 17, 2009 at 7:43 pm

    Hi Des

    I was wondering did you use a boneless chuck roast or a bone-in chuck roast.

    • Reply
      July 17, 2009 at 8:54 pm

      Hi Jackie, I used boneless.

  • Reply
    June 29, 2009 at 1:36 am

    that looks soo yummy

  • Reply
    March 9, 2009 at 5:45 pm

    I hope you enjoy it Mrs. L :)
    Thanks Kevin!

  • Reply
    March 7, 2009 at 11:00 am

    That pot roast looks good and I like the sound of a mushroom gravy!

  • Reply
    Mrs. L
    March 5, 2009 at 6:50 pm

    With the rainy weather we are having, I’m so about the pot roasts right now. This sounds perfect to add to my list to try to make.

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