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Throwback Thursday Crock Pot Cream Cheese Chuck Roast with a Kick!

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cream cheese chuck roast

 

Thinking back, I can’t remember my mom actually ever owning a crock pot when we were kids. I do remember the first time I saw one, though! It was back in the early 70’s when I was in the 4th grade, and was spending the night at a friend’s house.

It kind of freaked me out, because, her mom loaded it up, plugged it in, turned it on, and said that it was going to cook overnight!

(Did she say – – “overnight”? While everyone was sleeping?? Who was going to watch the pot?! Would it be safe??)

I doubt I slept very well that night!!

You see, I had grown up learning how to watch and time a boiling pot of pasta and keep it from boiling over while perched on a stool and blowing on the ever-rising foam until I felt like was going to pass out, know how to operate and regulate a pressure cooker while my mom took a long bath, and make a simple breakfast and pack lunches at a very young age – – but I wasn’t sure about this new “crock pot” idea of leaving it on and having no one tend to it.

I was the oldest. It was my job.

(I don’t remember, but I wouldn’t doubt it if I snuck downstairs and checked on it in the middle of the night. Three times.) 😉

To this day, I have just never had the trust to leave a cooking appliance on all night long. Not a crock pot. Not a low oven. Even if it means supper will be late! But that’s just me. (I have a terrible, and sometimes irrational, fear of fire.) But, they really are safe. So I’m told. 😉

Luckily for all of us, since the roast gets cut up into cubes, it takes so much less time, that we don’t even have to worry about that! 😉

 

chuck roast cubed

 

I started this bright and early, and “linner “, as we like to call it, was ready by 2 o’clock in the afternoon. So there ya go. 😉

Just cut up the roast nicely into pieces, trimming away the fat, and toss it all right in there!

Add, in small batches and tossing after each addition, the seasonings. (This makes sure that one bite isn’t an overload of salt while another bite is bland if you get my drift.) Don’t just dump everything in there. It won’t have a fair chance to reach the pieces in the middle, let alone the ones on the bottom. 😉

 

chuck roast seasoned

 

No liquid is even needed. As the meat cooks and breaks down, it creates it own natural juices and richly seasoned broth! So don’t worry, there isn’t a missing ingredient. 😉

Just some of the goodies that go in to this heartwarming dish.

It doesn’t get any more “old school” than this! 😉

 

chuck roast ingrdnts 1

 

Though I had drug out 2 half-bags of egg noodles, I decided at the last minute to serve it this time over rice. But you can serve this over your favorite noodles, cheese-filled ravioli or tortellini, or even mashed potatoes and toast! And if planning on serving a side veggie along with, (we had salad), a bit of extra sauce is wonderful over sweet baby peas, broccoli, green beans, and spinach, too! 😉

But over rice is truly our favorite! 😉 😀

 

chuck roast ingrdnts 2

 

When there’s only about one hour to 45 minutes left, (depending on what size you cut your meat in to and the tenderness of it at this point), stir in the mushrooms and make your decadent cream cheese sauce!

Fold the creamy-rich sauce into the pot gently to mix, and let everything cook until the meat is fall-apart, melt-in-your-mouth tender!

If you want to cut back on a  few calories and fat, just simply substitute neufchâtel cheese for the cream cheese.

 

chuck roast cream sauce

 

While your heavenly meat and mushroom concoction is finishing up, make whatever you’d like to serve it over! As I said, we prefer rice, (and I highly recommend it), but egg noodles are also a great choice!

We also like to have this with good old-fashioned bread and butter, but that of course, is up to you! 😉

 

cream cheese chuck roast

 

Though dishes like this DO NOT photograph well, (my apologies), they are truly wonderful, and fill my heart with so many memories! They’re fun and easy to make, economical, and perfect this time of year when spring is approaching and there’s TONS of yard work and spring cleaning to get done.

Leftovers are easily reheated right in the pot, or in the microwave spooned over your plate of rice of noodles on 50% heat for 3 minutes, then again on 60% for about another minute or until desired temperature!

Leftovers have endless possibilities, too, such as warmed and ladled over biscuits, savory waffles, or omelets for breakfast. Awesomeness. 😉

So I hope this simple, “Throwback Thursday”, blast form the past – – 70’s crock pot meal – –  finds it’s way home to your house soon! It’s a great help while getting the house and yard all ready for spring! 😀 And please, don’t judge this dish by the photos. Some foods are just plain – – “un-photogenic”, but are so delicious that you never ever forget them and deserve the same respect, I say! 😀  I promise you will love it! 😉 Take care all!! And Happy Spring! 😀

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Yield: 8 servings

Throwback Thursday Crock Pot Cream Cheese Chuck Roast with a Kick!

Throwback Thursday Crock Pot Cream Cheese Chuck Roast with a Kick!

Ingredients

, cut into 1" cubes (trim fat),

  • 1 envelope Ranch Dip mix
  • 1 tsp. dried Italian seasoning
  • 1 tsp. coarse ground black pepper
  • 1/4 tsp. dried crushed red pepper flakes
  • 2 Tbl. melted butter

For Sauce:

  • 2 Tbl. butter
  • 1 large onion, chopped
  • 2-3 nice-sized garlic cloves, grated, to taste (we love garlic and I use 3 for us)
  • 8 ounces cream cheese, cubed
  • 1 Tbl. extra-hot horseradish
  • 1 tsp. coarse ground black pepper
  • 1/4 tsp. dried Italian seasoning
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 (8 ounce) package fresh sliced mushrooms
  • 1 tsp. Kitchen Bouquet Browning Sauce, (*in a pinch sub A1 Steak Sauce or good balsamic vinegar)

Instructions

  • Cut the chuck roast into 1" cubes, trimming fat, and place into crock pot.
  • Sprinkle evenly with Ranch Dressing mix a third at a time, tossing after each addition to coat evenly. Add Italian seasoning, black pepper and crushed red pepper a little at a time, tossing after each addition, to add in evenly as well.
  • Cover and cook on low for 5-6 hours, or until tender.
  • About 45 minutes before done, slowly brown the onion in 2 tablespoons butter, about 15 minutes. Grate in garlic and sauté 2 minutes longer.
  • Add cream cheese, horseradish, black pepper, Italian seasoning, mushroom soup, mushrooms, and Kitchen Bouquet. Stir until smooth. (You can also toss the mushrooms right into the pot before the sauce. Either way is fine.)
  • Pour sauce mixture over cooked beef in crock pot, fold in gently to mix without breaking up meat, and cook an additional 35-45 minutes, or until beef is melt-in-your-mouth tender.
  • Serve over cooked rice, egg noodles, or mashed potatoes and toast. (Sauce is also good over a green vegetable side dish).
  • Notes

    *This recipe does not require any liquid added, the beef makes it's own juice while cooking, and the cream cheese mixture thickens the sauce making it super creamy.


     

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    Anita Greene

    Friday 3rd of April 2015

    Don't know how this will fit in with my diabetic diet but this sounds wonderful! Have to try it.

    Kelly

    Saturday 4th of April 2015

    Thank, Anita! I hope it does alright for you! I don't know anything about Diabetes to offer any help!

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