Chuck Roast with a Mushroom Reduction Sauce

chuck roast with mushroom reduction sacue-3

There was a restaurant that I loved. It was called The Farm, it used all locally sourced ingredients. They had concrete floors, their food was presented on plain white plates, it made for a true farm to table experience. We once ordered a pot roast but it was anything but basic. It was covered in a fabulous mushroom reduction sauce. So I went to recreating it, simply of course….

I just love recipes that are easy enough for midweek dinners but are tasty enough for company. This recipe is just that. The roast is done in the slow cooker, which makes it a breeze for a week night meal!! The sauce and Pan Green Beans (recipe below) can be finished in just 30 mins. It’s also gluten free and dairy free!!!

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Here’s What You Will Need:

  • 3-4 lb Chuck Roast
  • 16 oz of fresh white mushrooms
  • 1 tbsp cornstarch/cold water
  • 1 clove garlic..crushed
  • 3 tbsp olive oil
  • chopped dehydrated onion…about 4 tbsp
  • garlic powder…about 2 tbsp
  • salt and pepper to taste


  • Cut the roast in 4 in. chunks (it makes serving easier)
  • Place in crock pot, season with the chopped dehydrated onion, garlic powder, salt and pepper (don’t be shy). Pour about 1/3 cup of water over seasonings and roast.
  • I like to cook mine on low just until fork tender about 6-7 hours. All crocks are different, so check it often.
  • Just a side note…If you want a fabulous roast and have extra time I would add fresh sautéed onions to the bottom of the crock and even sear the roast in a pan first. It can be cooked in a dutch oven too and gives it that extra something (the pioneer woman has an excellent recipe for this) but for a mid week dinner I just throw it all in there as I rush out the door and it’s great!!
  • Saute your mushrooms and crushed garlic clove in the olive oil until they’ve turned a deeper color…about 7 mins.
  • Once the roast is done reserve 2 cups of the pan juices, add this to the mushrooms.
  • Mix the cornstarch in enough cold water to blend (about 1/4 cup). Add this to the mushroom sauce and stir quickly. Once the desired consistency is reached, which only takes a couple of minutes, turn the fire off and season with salt & pepper to taste.

Now you are ready to plate your roast and top it with the mushroom reduction sauce. Garnish with Parsley and freshly ground black pepper.


Serve with my Pan Green Beans below…


Pan Green Beans

Here is what you will need:

  • 1 lb fresh green beans, tips removed
  • 1 tbsp chopped dehydrated onion
  • 1 clove pressed garlic
  • 1 tbsp butter, olive oil or ghee
  • salt & pepper to taste

This is so easy and they are always a big hit.

Simply add all the ingredients to a hot cast iron skillet and sauté until al dente.



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