This stovetop 5-ingredient chuck roast Beaumont is the kind of comforting supper that feels extra welcome at the end of a long day. With just a handful of pantry-friendly ingredients, a humble chuck roast cooks down into tender shreds and a rich, savory gravy right on the stove. It has that old-fashioned, family-supper quality that makes it perfect for weekends, chilly evenings, or anytime you want a hearty meal without a lot of fuss.
Serve this roast over mashed potatoes, buttered egg noodles, or fluffy white rice so none of that gravy goes to waste. A simple green bean side, glazed carrots, or a crisp salad rounds it out nicely, and warm biscuits or thick slices of bread are always welcome for sopping up the pan.
Stovetop 5-Ingredient Chuck Roast Beaumont
Servings: 6
Ingredients
3 to 3 1/2 pounds chuck roast
1 packet dry onion soup mix
1 can condensed cream of mushroom soup, undiluted
1 cup beef broth
2 tablespoons vegetable oil
Directions
1. Pat the chuck roast dry with paper towels. Heat the vegetable oil in a large heavy skillet or Dutch oven over medium-high heat, then brown the roast for about 4 to 5 minutes per side until a deep crust forms.
2. In a bowl, stir together the onion soup mix, condensed cream of mushroom soup, and beef broth until smooth. Pour the mixture around and over the browned roast.
3. Reduce the heat to low, cover, and let the roast simmer gently for 2 1/2 to 3 hours, turning once or twice during cooking, until it is very tender and easy to pull apart with a fork.
4. Transfer the roast to a plate and shred or break it into large pieces. Return the meat to the skillet and spoon the gravy over the top. Let it simmer uncovered for 5 to 10 minutes if you want the sauce a little thicker, then serve hot.
Variations & Tips
For extra onion flavor: Add a sliced onion to the skillet after browning the roast and let it soften briefly before pouring in the sauce mixture. It cooks down into the gravy and gives the whole dish even more savory depth.
For picky eaters: Shred the beef very finely and stir it well into the gravy before serving over noodles or mashed potatoes. That way every bite is soft, saucy, and easy to enjoy without big chunks of meat.
To make the gravy smoother: If your family prefers a more uniform sauce, whisk the soup and broth together thoroughly before adding it to the pan, and stir the gravy well once the roast is shredded back into it.
To keep it tender: The roast should stay at a very gentle simmer, not a hard boil. Low heat is what helps chuck roast relax and turn fork-tender, so if it seems to be bubbling too rapidly, lower the burner a bit.
For easy make-ahead meals: This roast reheats beautifully the next day. Store the shredded meat right in the gravy, then warm it slowly on the stove or in the microwave so it stays moist and flavorful.