Tender Chuck Roast with Carrots, Potatoes, and Mushroom Gravy
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Tender Chuck Roast with Carrots, Potatoes, and Mushroom Gravy
There’s something magical about the smell of a slow-cooked chuck roast wafting through the house—it’s like an instant invitation to gather around the table. I remember weekends at my grandma’s, where this very dish was the star, the ultimate comfort food. The beef would be so tender it practically melted under my fork, and the rich mushroom gravy paired perfectly with those soft, buttery potatoes and sweet, caramelized carrots. If you’ve been searching for that homey, stick-to-your-ribs meal that brings everyone to the kitchen, this recipe is it. Plus, it’s pretty forgiving—even if you get distracted by a good book or some Netflix, your roast will still turn out beautifully tender!
Quick Facts
Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Ingredients
For the Main Dish:
3 to 4 lb beef chuck roast
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp dried thyme
1 tsp garlic powder
1 large onion, sliced
4 cloves garlic, smashed
4 large carrots, peeled and cut into 2-inch pieces
6 small red potatoes, halved
2 cups beef broth
1 cup sliced mushrooms (white or cremini)
For the Mushroom Gravy:
2 tbsp unsalted butter
2 tbsp all-purpose flour
½ cup heavy cream (optional, for richer gravy)
Salt and pepper to taste
How I Make It
Step 1:
Start by patting your chuck roast dry with paper towels—this helps it sear better! Season generously with salt, pepper, garlic powder, and thyme. Heat the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering, then brown the roast on all sides, about 4-5 minutes per side. This step locks in those savory flavors and gives you a beautiful caramelized crust.
Step 2:
Remove the roast to a plate and add the sliced onions, garlic cloves, and mushrooms to the pot. Sauté until they soften and get some golden spots, about 5 minutes. This is where your kitchen starts smelling amazing!
Step 3:
Return the roast to the pot, nestling it in among the vegetables. Pour in the beef broth, making sure it comes up about halfway on the roast. Add the carrots and potatoes around the meat. Bring everything to a simmer.
Step 4:
Cover with a tight-fitting lid and transfer the pot to a preheated oven at 325°F. Let it cook low and slow for about 3 hours, or until the meat is fork-tender and the vegetables are soft but still hold their shape.
Step 5:
When the roast is done, carefully remove the meat and veggies to a serving platter and tent loosely with foil to rest.
Step 6:
For the mushroom gravy, place the pot back on the stove over medium heat. Melt the butter, then whisk in the flour to create a roux. Slowly whisk in the cooking liquid, scraping up those tasty browned bits from the bottom. Let it simmer until thickened, then stir in the heavy cream for extra silkiness. Season to taste. Pour over the roast and veggies, and enjoy!
Variations & Tips
For a deeper flavor, add a splash of red wine to the broth before roasting.
Swap out carrots for parsnips or add celery for extra aromatic notes.
If you’re short on time, try cooking the roast in a slow cooker on low for 7-8 hours.
Don’t skip searing the roast—it’s key for flavor and color!
Use fresh herbs like rosemary or thyme sprigs tucked around the roast for a fresh herbal punch.
Leftover gravy? It reheats beautifully and freezes well for up to 3 months.
How I Like to Serve It
This dish shines all year round, but it’s especially comforting on chilly fall or winter evenings. I love serving it up with a side of crusty bread to soak up every last bit of gravy. For a cozy family dinner, add a simple green salad with a tangy vinaigrette to balance the richness of the roast. And if you’re feeling fancy, a glass of full-bodied red wine always elevates the meal!
Notes
Store leftovers covered in the fridge for up to 4 days—reheat gently to keep the meat tender.
If you prefer a thicker gravy, let it simmer a bit longer or add a teaspoon of cornstarch slurry.
Closing: When you want a meal that feels like a warm hug from the inside out, this tender chuck roast with carrots, potatoes, and mushroom gravy never disappoints.
