Description
This comforting Mushroom Soup Pot Roast is a hearty and flavorful one-pot meal featuring a tender beef chuck roast slow-cooked with creamy mushroom soup, onion soup mix, and a medley of carrots, potatoes, and onions. Perfect for a cozy family dinner, this recipe combines rich, savory flavors with simple ingredients and easy preparation.
Ingredients
Scale
Meat
- 3-4 lb beef chuck roast
Soup Mix
- 1 can (10.5 oz) cream of mushroom soup
- 1 packet dry onion soup mix
Liquids
- 1 cup beef broth
Vegetables
- 3-4 large carrots, peeled and cut into chunks
- 3-4 potatoes, peeled and cubed
- 1 small onion, quartered
- 2 cloves garlic, minced
Seasonings and Garnish
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven or Prepare Slow Cooker: Preheat your oven to 325°F (165°C) if using the oven method, or set your slow cooker to low heat.
- Season the Roast: Generously season the beef chuck roast on all sides with salt and pepper to enhance flavor.
- Mix Soups and Broth: In a large Dutch oven or slow cooker, combine the cream of mushroom soup, dry onion soup mix, and beef broth. Stir well to create the base sauce for the pot roast.
- Add Roast and Vegetables: Place the seasoned beef roast into the soup mixture, then add the peeled and chopped carrots, cubed potatoes, quartered onion, and minced garlic around the roast. Adjust seasoning with additional salt and pepper if desired.
- Cook the Roast: Cover the pot with a lid and cook in the preheated oven for 3 to 4 hours, or slow cook on low for 6 to 8 hours, until the beef is tender and easily falls apart.
- Rest and Serve: Remove the roast from the cooking pot and let it rest for a few minutes before slicing. Serve alongside the cooked vegetables and spoon the flavorful mushroom gravy over the top.
- Garnish: Sprinkle fresh parsley on top for a touch of brightness and garnish if desired. Enjoy your warm, comforting meal!
Notes
- You can use either the oven or slow cooker method depending on your time and preference.
- For a thicker gravy, remove the roast and vegetables and simmer the cooking liquid on the stovetop until it reduces to your desired consistency.
- Feel free to add other root vegetables like parsnips or turnips for variation.
- Leftovers refrigerate well for up to 3 days and freeze up to 3 months.
