Oven Roasted Beef Roast with Mushroom Beef Gravy

I am lovin’ yet another roasting in the oven recipe for the easy preparation and delicious results.  I am all for any recipe that calls for mostly everyday on hand ingredients, a non-labor intensive prep and a put it in the oven, check it once, take it out and serve attitude.  Say hello to this recipe for Oven Roasted Beef Roast with Mushroom Gravy.


My culinary needle is not stuck on mushrooms, but cream of mushroom soup is always on hand in the Places In The Home cupboards.  Cream of celery or cream of potato soup would work deliciously in this recipe as well.


Oven Roasted Beef Roast with Mushroom Beef Gravy


3 lb. lean chuck roast

2 teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon black pepper

2 bay leaves

1 can cream of mushroom soup

1 cup beef broth

1 Tablespoon Worcestershire sauce

½ cup white wine

3/4 teaspoon salt, optional  ** the beef broth and Worcestershire sauce add enough salt for my taste**


Preheat oven to 350 degrees F.  Place chuck roast in center of roasting pan.


Rub top of chuck roast with onion powder, garlic powder, pepper and optional salt if using.  Shake Worcestershire sauce over roast and place bay leaves on top. In a separate small bowl, combine white wine and beef broth.


Coat roast with mushroom soup (doesn’t look too yummy at this stage, but tasty results await).  Pour white wine and beef broth mixture over roast to coat. Cover and bake 2½ to 3 hours, until meat is tender. Remove bay leaves.  Slice pot roast and serve with pan gravy.




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