Why You’ll Love This Recipe
This Mushroom Soup Pot Roast is the epitome of comfort food. The slow-cooked beef becomes incredibly tender, while the mushroom soup and beef broth create a luscious, flavorful gravy. The combination of root vegetables like carrots and potatoes enhances the dish’s heartiness. This recipe is versatile enough to be made in either the oven or slow cooker, allowing you to choose your preferred method of cooking. The rich flavors and tender meat make this a meal that will please everyone at the table, and the leftovers are just as delicious!
Ingredients
- 3–4 lb beef chuck roast
- 1 can (10.5 oz) cream of mushroom soup
- 1 packet dry onion soup mix
- 1 cup beef broth
- 3–4 large carrots, peeled and cut into chunks
- 3–4 potatoes, peeled and cubed
- 1 small onion, quartered
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 325°F (165°C) or set your slow cooker to low.
- Season the beef roast generously with salt and pepper on all sides.
- In a large Dutch oven or slow cooker, combine the mushroom soup, dry onion soup mix, and beef broth. Stir to mix well.
- Add the beef roast to the soup mixture, followed by the carrots, potatoes, onion, and garlic. Season with additional salt and pepper as desired.
- Cover the pot and roast in the oven for 3–4 hours, or slow cook for 6–8 hours, until the meat is tender and falls apart easily.
- Once the roast is done, remove it from the pot and let it rest for a few minutes before slicing. Serve the roast with the vegetables and mushroom gravy from the pot.
- Garnish with fresh parsley if desired, and enjoy!
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 3–4 hours (oven) or 6–8 hours (slow cooker)
- Servings: 6
Variations
- Root Vegetables: Add parsnips, turnips, or sweet potatoes for extra flavor and variety.
- Thicker Gravy: If you prefer a thicker gravy, remove the roast and vegetables, and simmer the gravy until it reduces to your desired consistency.
- Vegetarian Version: Replace the beef roast with a large portobello mushroom or another meaty vegetarian substitute for a plant-based option.
Storage/Reheating
- Storage: Leftovers can be stored in the refrigerator for up to 3 days.
- Freezing: This dish freezes well for up to 3 months. Be sure to store it in an airtight container to maintain freshness.
- Reheating: Reheat the pot roast in a covered pot on the stove over low heat until warmed through. Alternatively, you can microwave individual portions in a microwave-safe dish.
FAQs
1. Can I make this recipe in a slow cooker?
Yes, this recipe is perfect for the slow cooker. Simply set it on low and cook for 6–8 hours until the meat is tender.
2. Can I use a different cut of beef for this recipe?
Yes, while beef chuck roast is ideal for slow cooking, you can use other cuts like brisket or round roast. Just keep in mind that cooking times may vary.
3. Can I make this recipe without the cream of mushroom soup?
Yes, if you prefer, you can use a homemade mushroom gravy or replace the soup with a different type of canned soup, like cream of onion or cream of celery.
4. How can I make the gravy thicker?
To thicken the gravy, simply remove the roast and vegetables from the pot, then simmer the gravy over medium heat until it reaches your desired thickness.
5. Can I add other vegetables to this recipe?
Yes, you can add vegetables like parsnips, turnips, or even celery for added flavor and texture.
6. How do I prevent the roast from drying out in the oven?
Make sure to cover the roast tightly while cooking, and keep an eye on the roast during the last hour of cooking to ensure it remains moist.
7. Can I cook this recipe on high in the slow cooker?
It’s best to cook on low for the most tender roast, but you can cook on high for about 4–5 hours if you’re short on time.
8. Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use a gluten-free dry onion soup mix and ensure the mushroom soup is gluten-free.
9. Can I use fresh mushrooms instead of canned mushroom soup?
You can sauté fresh mushrooms and add them to the pot, but you’ll need to add extra broth or cream to make up for the lack of the creamy soup base.
10. Can I double this recipe for a larger group?
Yes, you can double the recipe. Just be sure to use a larger pot or slow cooker and adjust the cooking time accordingly.
Conclusion
This Mushroom Soup Pot Roast is a hearty, flavorful meal that will satisfy everyone at your table. Whether you choose to make it in the oven or slow cooker, the tender beef roast and rich mushroom gravy are sure to be a hit. With simple ingredients and easy instructions, it’s a great option for family dinners, and leftovers are just as delicious. Try it today and enjoy a comforting, home-cooked meal!
Mushroom Soup Pot Roast
- Prep Time: 15 minutes
- Cook Time: 3–4 hours (oven) or 6–8 hours (slow cooker)
- Total Time: 3–4 hours (oven) or 6–8 hours (slow cooker)
- Yield: 6 servings
- Category: Dinner
- Method: Oven or Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
Mushroom Soup Pot Roast is a comforting, one-pot meal that combines a tender beef roast with savory mushroom soup, creating a rich and flavorful dish. Perfect for family dinners, this hearty meal can be made in the oven or slow cooker and is deliciously satisfying.
Ingredients
3–4 lb beef chuck roast
1 can (10.5 oz) cream of mushroom soup
1 packet dry onion soup mix
1 cup beef broth
3–4 large carrots, peeled and cut into chunks
3–4 potatoes, peeled and cubed
1 small onion, quartered
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 325°F (165°C) or set your slow cooker to low.
- Season the beef roast generously with salt and pepper on all sides.
- In a large Dutch oven or slow cooker, combine the mushroom soup, dry onion soup mix, and beef broth. Stir to mix well.
- Add the beef roast to the soup mixture, followed by the carrots, potatoes, onion, and garlic. Season with additional salt and pepper as desired.
- Cover the pot and roast in the oven for 3–4 hours, or slow cook for 6–8 hours, until the meat is tender and falls apart easily.
- Once the roast is done, remove it from the pot and let it rest for a few minutes before slicing. Serve the roast with the vegetables and mushroom gravy from the pot.
- Garnish with fresh parsley if desired, and enjoy!
Notes
Leftovers can be stored in the refrigerator for up to 3 days.
This dish freezes well for up to 3 months. Store it in an airtight container to maintain freshness.
If you prefer a thicker gravy, simmer the gravy after removing the roast and vegetables until it reaches the desired consistency.
For a vegetarian version, replace the beef roast with a large portobello mushroom or other meaty vegetarian substitute.
If using a different cut of beef, adjust cooking time accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg
