This Crockpot Pot Roast with Mushrooms recipe is super moist and tender. It’s served with a delicious brown gravy made with mushrooms, cream of mushroom soup, and onion soup mix.
Add 2 tablespoons of vegetable oil to a large cast-iron skillet over high heat. Add mushrooms and saute until the mushrooms have shrunk, released their liquid, and browned.
Transfer mushrooms to the crockpot insert.
MIX MUSHROOM GRAVY SAUCE:
Add condensed soup, onion soup mix, and beef stock to the crockpot and stir to combine.
SEAR BEEF CHUCK ROAST:
Season chuck roast with salt and pepper.
Add the remaining 2 Tablespoons of vegetable oil to the cast-iron skillet over high heat. Once the oil is shimmering, add beef chuck roast and sear on both sides.
Add the seared roast to the crockpot.
Spoon the gravy sauce over the pot roast.
COOK:
Cover and cook on LOW for 8-9 hours and HIGH for 3-4 hours.
TO FINISH:
Remove the roast from the crockpot and slice.
Serve with mushroom gravy sauce and chopped parsley (if using).