You HAVE to make this for your family. You just have to. The meat is so tender. I couldn’t even cut it because it was falling apart. And the gravy….oh my….the gravy. If this gravy were a man I’d……fall in love all over again.
I know what you’re sayin’ right now. “My kids don’t like onions and mushrooms.”
Well my friends, they’ll never, ever know what is in this delicious gravy. You’re going to be sneaky and puree it all into a velvety smooth gravy full of exciting flavors. My son came back for seconds. That is saying A LOT!
The secret to this delicious gravy is using Campbell’s Beefy mushroom soup and the French onion soup. Talk about tons of flavor. OY!
We are going to start with one boneless beef chuck roast, about 4 pounds.
Salt and pepper both sides well. In a large stockpot heat 2 tablespoons of the olive oil. Sear each side of the beef until nice and brown and a little caramelized. About 7 1/2 minutes per side on high to medium-high heat.
Place the seared beef into the crockpot.
In the same pot that you seared the beef, add the remaining 1 tablespoon of olive oil. Add your chopped onions and mushrooms and saute until tender, about 5 minutes. Add the garlic in at the end, saute for an additional 1 minute.
Now add in the 1 cup of red wine. Bring this to a boil for 2 minutes. Stir in the beefy mushroom soup, French onion soup, tomato paste and water. Once everything has been stirred together well, then bring the liquids to a boil. Remove from heat once it comes to a boil.
Pour the hot liquid mixture over the roast that is in the crockpot. Cover the crockpot and don’t even think about it for about 7 hours.
After 7 hours gently place the beef on a cutting board and cover with foil. My beef was so tender I didn’t even have to slice it. (I kind of fished around for the fatty parts and cut them out, leaving pure meat.)
Skim off all the extra fat that is floating around on top and discard.
Now you are going to use your immersion blender and puree all of the gravy until it is smooth.
This immersion blender has been the best thing that I’ve purchased for my kitchen in a really long time. I think you can get them for as low as $25.00. If you don’t have an immersion blender then pour the gravy, in batches, into your blender. Just be sure that you vent the top of your blender because the steam will pop off the lid and you will have gravy everywhere…..trust me…..I had to learn the hard way. Just loosely cover the hole with a kitchen towel.
Gently place the beef back into the gravy.
I served my roast and gravy with mashed potatoes and buttered corn. My son said he couldn’t wait until I made this again. I think he used the word “exquisite”. Yay, a success in the kitchen, and it was really easy. Just about 25 minutes for the prep in the morning and you have a delicious meal. Enjoy.
Italian Beef Pot Roast-Crockpot Style
1 boneless beef chuck roast, about 4 pounds
Salt and freshly ground black pepper
3 tablespoons olive oil
1 small onion, coarsely chopped
3 garlic cloves, coarsely chopped
1/2 teaspoon Italian Seasoning
1 cup dry red wine
1 10 3/4-oz can beefy mushroom soup (if you can’t find beefy mushroom soup use beef consumme or just some beef broth, but the soup really gives the gravy a nice mushroom taste)
1 10 3/4-oz can French Onion Soup
1/2 cup water
2 tablespoons tomato paste
1 cup chopped crimini mushrooms
If your gravy isn’t as thick as you would like, then add:
2 tablespoons flour
1/4 cup water
Bring out your large crockpot and put it on low setting.
Pat the beef dry with paper towels and generously season the beef with the salt and pepper. Heat 2 tablespoons of the olive oil in a large stockpot over medium high heat. Add the beef and sear until all sides are brown, about 15 minutes total cooking time. Place the beef into the crockpot. Add the remaining tablespoon oil to the pan and saute the onions and mushrooms until tender, scraping up any brown bits from the bottom of the pan, about 5 minutes. Add the garlic and Italian seasoning and saute for about 1 minute more. Add the wine and boil for about 2 minutes. Stir in the beefy mushroom soup, French Onion soup, tomato paste and water. Once everything has been stirred together well then bring the liquids to a boil; pour all liquids into the crockpot over the beef. Cover and cook on low for about 7 or 8 hours.
Once the beef has finished cooking, remove the beef from the crockpot onto a cutting board. Cover with foil. Spoon any excess fat off the top of the juices in the crockpot. With an immersion blender puree the juices until smooth. Once smooth and your gravy isn’t as thick as you would like, then make a slurry with the 1/4 cup of water and 2 tablespoons of flour. Incorporate the slurry into the pureed gravy. Season with salt and pepper if necessary. *(Note, my gravy was just fine without the slurry, you don’t want it too thick!)
Cut the beef across the grain. Arrange the sliced beef on a platter and spoon the sauce over the beef, passing the remaining sauce for additional gravy.
Serve with egg noodles, mashed potatoes, or roasted carrots and potatoes.