Thursday, March 3, 2011

Slow-Cooker Chuck Roast and Mushroom Gravy

This is probably my personal favorite way of having "Pot Roast" for dinner.  The steak seasoning really makes for a delicious roast and an incredibly flavorful gravy.  And just think, all you have to do is pan sear your roast, toss all three ingredients into your slow-cooker and push a button.  Dinner is done.

1-2 T. of extra virgin olive oil
3lb. beef chuck roast
McCormick's Grill Mates Montreal Steak Seasoning
1 can of condensed cream of mushroom soup

-Generously season all sides of the roast.  Heat up 1-2 T. of e.v.o. in a large skillet on medium-high heat.  Once you can smell the olive oil, toss in your seasoned chuck roast and sear each side for about 3-5 minutes (you want to cook one side at a time, creating a nice dark crusting before flipping it to do the next side- this will add loads of flavor, enhance the cooking of the meat and give it a great plate appearance when served). Once you have seared all of it's sides, place the chuck roast inside your slow-cooker.  Pour the can of cream of mushroom soup on top, sprinkle a little more of the steak seasoning over it and cover to cook Slow and Low for 8-10 hours (this is one that really needs to be done slow and low or else it will be tough).  Serve with mashed potatoes and veggies.  Serves 4-6.  Enjoy!


  1. Do you brown the roast before putting it in the crock, or completely raw? I've seen some recipes say to brown it, so just wanted to check before I do it :) Sounds delicious!

  2. most of the time I do brown my roasts first in bacon grease (which I save in an old jelly jar under my kitchen cabinet) or in extra virgin olive oil. But, in this particular recipe I did not, for no particular reason. I do think that browning it first not only gives better flavor, but it makes it look gorgeous.

  3. just redid this one this morning, since we are having it tonight for dinner :)

  4. You don't store your bacon grease in the fridge?

  5. nope. was told to save it in an old jar under my kitchen sink by my Dad, because that's how my Grandma, his Mom did it. I tend to use it quickly and change jars everytime I do a new batch of bacon.

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