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Tender Beef Roast in Mushroom and Onion Gravy

A succulent beef roast bathed in rich mushroom and onion gravy, perfect for cozy gatherings and special occasions.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs beef roast Choose a good cut for best flavor.
  • 1 cup mushrooms, sliced
  • 1 large onion, chopped
  • 2 cups beef broth
  • 2 tablespoons soy sauce Check for low sodium if desired.
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil For searing.
  • to taste salt Use according to your preference.

Method
 

Preparation
  1. Start with a beautiful cut of beef roast. Trim any excess fat, and pat it dry with a paper towel to ensure a nice sear.
  2. In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully place the beef roast in the pan. Sear for 3-4 minutes on each side until a nice brown crust forms.
  3. In the same skillet, add the chopped onion and sliced mushrooms, sautéing until the onions are translucent and the mushrooms are tender, about 5 minutes.
  4. Pour in the beef broth and soy sauce. Add the garlic powder, black pepper, and salt. Stir everything together, scraping any brown bits off the bottom of the pan for added flavor.
  5. Place the beef roast in a slow cooker or a large Dutch oven. Pour the gravy mixture over the roast, ensuring it’s well-coated.
Cooking
  1. If using a slow cooker, cook on low for 6-8 hours. If using the oven, cover the pot with a lid and roast at 325°F (160°C) for about 3-4 hours.
  2. Check that the beef is tender and easily pulls apart with a fork.
Serving
  1. Once done, slice the beef and serve it topped with the rich mushroom and onion gravy over a bed of fluffy rice or mashed potatoes.

Notes

Allow the roast to rest for about 15 minutes after cooking before slicing for better moisture distribution. Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 3 months.