Slow Cooker Sunday Beef Roast with Mushroom Gravy (Tender, Comfort-Food Classic)
This Slow Cooker Sunday Beef Roast with Mushroom Gravy is the kind of meal that brings everyone to the table without stress. Made with a hearty beef chuck roast, onions, garlic, and savory mushrooms, this classic comfort dish slowly cooks into fall-apart tender beef smothered in a rich, homemade mushroom gravy.
Perfect for Sunday dinner, family gatherings, or easy weeknight meals, this slow cooker beef roast recipe delivers deep flavor with minimal hands-on time. Let the crockpot do the work while your kitchen fills with the cozy aroma of a traditional home-cooked meal.
Why You’ll Love This Slow Cooker Beef Roast
Fork-tender beef every time – Slow cooking transforms affordable chuck roast into melt-in-your-mouth perfection
Rich mushroom gravy from scratch – No canned soup, just real ingredients
Easy crockpot dinner – Minimal prep, hands-off cooking
Budget-friendly comfort food – Feeds a crowd with simple ingredients
Perfect for leftovers – Ideal for sandwiches, mashed potatoes, or rice bowls the next day
Ingredients
3 to 3½ pounds beef chuck roast
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2 tablespoons vegetable oil or canola oil
1 large yellow onion, sliced
3 cloves garlic, minced
8 ounces fresh mushrooms, sliced (button or cremini)
2 tablespoons all-purpose flour
1 cup beef broth
1 cup water
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme (or 2 teaspoons fresh)
1 bay leaf (optional)
2 tablespoons butter (optional, for extra-rich gravy)
Salt and pepper, to taste
Instructions
Pat the beef chuck roast dry and season evenly with 1½ teaspoons salt and ½ teaspoon pepper.
Heat oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Transfer to the slow cooker.
Reduce heat to medium and sauté the sliced onion, scraping up browned bits, until soft and lightly golden. Add garlic and cook until fragrant.
Add mushrooms with remaining salt and pepper. Cook until mushrooms release liquid and begin to brown.
Sprinkle flour over the mixture and cook 1–2 minutes to remove raw flour taste.
Slowly stir in beef broth, water, Worcestershire sauce, thyme, and bay leaf until smooth.
Pour the mushroom gravy over the roast in the slow cooker.
Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until beef is fall-apart tender.
Transfer roast to a platter and tent with foil. Skim excess fat from gravy.
Stir in butter if desired. Adjust seasoning. Thicken gravy if needed.
Slice or shred the beef and serve generously topped with mushroom gravy.
Enjoy !
Serving Suggestions
Serve this slow cooker beef roast with mushroom gravy over:
Creamy mashed potatoes
Buttered egg noodles
Steamed rice
Roasted vegetables
