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Cream Cheese Chuck Roast


  • 4 pounds chuck roast, cut into 1-inch cubes (remove fat)
  • 2 tablespoons butter, melted
  • 1 teaspoon fresh ground black pepper
  • 1 envelope Good Seasons Original Italian Dressing mix
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon horseradish or horseradish sauce
  • 2 tablespoons butter
  • 8 ounces cream cheese, cubed
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 package fresh mushrooms, cleaned and sliced
  • 1 1/2 teaspoons Kitchen Bouquet Browning and Seasoning Sauce

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  1. Cut the chuck roast into 1-inch cubes and remove all fat and place roast in slow cooker.
  2. Drizzle melted butter over and then sprinkle the dry 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, mushroom soup, mushrooms and Kitchen Bouquet; stir until smooth. Pour sauce mixture over cubed beef in slow cooker and cook an additional 30-45 minutes.
  6. Serve beef cubes and gravy over cooked egg noodles or rice.