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Smothered Beef Roast Slow Cooker. This slow cooker beef roast is the kind of meal that fills your whole house with the most amazing smell. Soft, juicy beef sits on a thick bed of sweet onions with a rich, creamy gravy poured all over it. Pure comfort food magic.
This is the recipe my mom always cooked when family came over. The onion gravy that forms at the bottom is so rich and tasty, you will want to pour it on everything. Everyone always asks for seconds.
Servings: 6
Ingredients
- 3 to 3 1/2 lbs beef chuck roast, with extra fat cut off
- 2 big yellow onions, cut into thin slices (about 6 cups)
- 1 can (10.5 oz) cream of mushroom soup
- 1 packet (1 oz) dry onion soup mix
- 1 cup low-sodium beef broth or plain water
Smothered Beef Roast: Directions
- Grab your slow cooker (5 to 6 quart size). Spread all the sliced onions across the bottom in one even layer. These onions will lift the meat up off the bottom and slowly turn into your gravy base as everything cooks.
- Set your beef chuck roast right on top of the onions. If one side of the meat looks fattier than the other, put that side facing up. The fat will slowly melt down over the meat and keep it nice and juicy while it cooks.
- In a medium bowl, mix together the cream of mushroom soup, the dry onion soup packet, and the beef broth or water. Stir it until it is mostly smooth. It does not have to be perfect, just make sure the soup mix is spread all through it.
- Pour that soup mixture slowly over the top of the roast. Try to get some of it to drip down the sides and soak into the onions below. Use a spoon to push a few onions up around the sides and on top of the meat so they cook right in the sauce.
- Put the lid on your slow cooker. Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours. You want the beef to be so tender that a fork can pull it apart with almost no effort. Cooking it on LOW will give you the best flavor and the softest texture.
- When it is done cooking, carefully lift the roast out and place it on a cutting board. Leave all the onions and gravy in the slow cooker. Cut the beef across the grain into thick slices or pull it into big chunks. Toss away any big chunks of fat you find along the way.
- Stir everything in the slow cooker together. The onions should be very soft, a little golden, and the sauce should look thick and dark brown. Taste it and add a small pinch of salt or black pepper if you think it needs it. Just remember the soup mix already adds a lot of salt, so go easy.
- Put the sliced beef back into the slow cooker and tuck it right into all those onions and gravy. Spoon some of the sauce over the top of every piece. Put the lid back on and let it sit on WARM for 10 to 15 minutes. This gives all the flavors a little extra time to come together before you eat.
- To serve, scoop out thick slices of beef onto each plate. Then spoon a big helping of that caramelized onion gravy right over the top. Make sure every single plate gets a good amount of onions and sauce. Enjoy!
