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)

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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