Total Time
7hrs 15mins
Prep 15 mins
Cook 7 hrs

Tender, creamy comfort food!

Ingredients Nutrition

  • 4 lbs chuck roast, cut into 1 inch cubes (remove fat)
  • 2 tablespoons butter, melted
  • 1 teaspoon fresh ground black pepper
  • 1 package good seasons original Italian salad dressing mix
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon horseradish or 1 tablespoon horseradish sauce
  • 2 tablespoons butter
  • 8 ounces cream cheese, cubed
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 (8 ounce) packagefresh sliced mushrooms
  • 1 12 teaspoons kitchen bouquet browning sauce


  1. Cut the chuck roast into 1-inch cubes and remove all fat and place roast in Crockpot.
  2. Drizzle melted butter over and then sprinkle the package of Italian dressing mix over all.
  3. Cover and cook on low for 6-7 hours.
  4. About 45 minutes before done, brown the onion and garlic in the 2 tablespoons butter.
  5. Add cream cheese,horseradish,black pepper, mushroom soup, mushrooms and Kitchen Bouquet; stir until smooth.
  6. Pour sauce mixture over cubed beef in crockpot and cook an additional 30-45 minutes.
  7. Serve beef cubes and gravy over cooked egg noodles or rice.
Most Helpful

This was good and smelled wonderful while it was cooking. Makes a lot of sauce. I followed exactly but cooked it on high for 2 hours, then low for 3 adding the last of the stuff the last half hour. Will make again. Thx!

Jockey August 08, 2006

I brought this dish to our family's Thanksgiving Dinner and it was FABULOUS!!! I'm not a fan of crockpot cooking so I made this in a small stockpot on the stove and it was done it about 75 minutes instead of 7 hours. I substituted some ingredients...used an italian salad dressing mix with no sugar and a no fat brown gravy mix instead of Kitchen Bouquet Browning Sauce. We put this on top of our creamy yukon gold mash potatoes and it was a huge hit. I highly recommend.

Zenna G. November 28, 2014

I knew I was going to love this is creamy, comfort food at its best. I used the full amount of horseradish and loved it. Thanks so much for posting thing!

Michelle Figueroa March 09, 2012