Nonna’s tender beef pot roast with mushroom gravy is a classic roast beef drenched in a savory gravy. This tender pot roast recipe is the perfect Sunday dinner recipe your whole family will love.
Do you do Sunday dinner in your house? We try to sit down for a nice family dinner once a week, but in busy regular life that doesn’t always happen.
In these strange days, though, I have more time to make Sunday dinner style meals like this pot roast recipe.
Home Style Pot Roast with Mushroom Gravy
There are a million pot roast recipes out there, but this one might just be my favorite. This roast beef is made just the way my Nonna made it.
It’s the ultimate comfort food, which makes it such a nice dinner to have in the midst of all the scary things going on in the world.
It pairs well with fluffy mashed potatoes and the leftovers make amazingly delicious sandwiches.
How to Make Tender Pot Roast on the Stove Top
A lot of pot roast recipes involve a slow cooker or even an Instant Pot. This recipe is a bit of a throwback in that way.
This tender beef pot roast with mushroom gravy doesn’t use a slow cooker or an Instant Pot. You just need a good heavy bottomed pot, like a Dutch oven, and your stove. Just like my husband’s Italian Nonna used to use.
To make this tender roast beef and gravy recipe add half a stick of butter to a large heavy bottomed pan. Let the butter melt, then sear your roast on all sides.
Once you’ve seared the meat, take it out of the pot and set it aside. Now you can add the rest of the butter to the pot.
When the rest of the butter melts, add the sliced onions and the garlic powder to the pot. Let the onions cook until they begin to caramelize. Make sure to stir the onions regularly.
Once the onions have softened and started to caramelize, stir in the mushrooms, cream of mushroom soup and water. Whisk it so it is evenly combined. Then stir in the gravy master.
Now put the meat back in the pot and bring the gravy to a boil. Then lower the heat all the way so it’s just a slow simmer. Cover the pot and the roast simmer for 3-4 hours.
Once the meat is cooked, remove from the heat and let it rest. Then slice the meat thinly and serve with the gravy.
What cut of beef should I use?
To make this pot roast recipe, I’m using beef chuck roast. This cut of meat comes from the shoulder area and can be tougher than other cuts of beef.
However, because the beef can be tougher it tends to be a very affordable cut of beef. Don’t worry about the beef being tough though.
Braising it for a long time in liquid like this recipe does creates a perfectly tender pot roast each time.
Tips and Tricks to Make the Most Tender Pot Roast with Mushroom Gravy
This pot roast recipe will be foolproof if you follow these tips and tricks:
- Don’t forget to sear the meat on all sides first. This will help lock in the meat’s flavor and create a delicious caramelized exterior.
- When cooking the onions, stir frequently. This will keep the onions from sticking or burning.
- Let the meat rest before you slice it so the juices redistribute.
- If the gravy is too thick before you serve it, add a little water and whisk to thin it out.
Other Pot Roast Recipes You May Enjoy
Nonna’s tender beef pot roast with mushroom gravy is my favorite way to make a classic roast beef and gravy. Make this recipe for your next Sunday dinner.
Looking for other pot roast recipes? Try these:
- Slow Cooker Pot Roast With Mushrooms
- Hot Italian Roast Made In The Instant Pot
- Three Packet Pot Roast
If you’ve tried NONNA’S TENDER BEEF POT ROAST RECIPE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Nonna's Tender Beef Pot Roast with Mushroom Gravy
- 4-5 lb boneless beef chuck shoulder roast
- 4 cans condensed cream of mushroom soup
- 2 medium white onions thinly sliced
- 1 cup chopped baby bella mushrooms
- 1 stick butter divided
- 1/2 tbsp gravy master optional
- salt & pepper to taste
- 1/2 tsp garlic powder
- 1/2 cup water
- To a large heavy bottomed skillet or pan, add 1/2 the butter. Once melted, sear the meat evenly on all sides. Set aside.
- Add the rest of the butter. Once melted add the onions & garlic powder. Stir & cook until the onions are soft and beginning to caramelize.
- Stir in the mushrooms, cream of mushroom soup, and water. Whisk together until evenly combined. Stir in the gravy master.
- Transfer the meat back to the pot, bring the gravy to a boil, and then lower the heat all the way so it's just at a slow simmer. Cover the pot, and let the roast cook for 3-4 hours.
- Slice the meat thinly, serve and enjoy with the gravy.
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