Description
Indulge in the rich and savory flavors of this Mushroom Soup Pot Roast, a hearty and comforting dish perfect for family dinners or special gatherings.
Ingredients
Beef Chuck Roast:
3 to 4 pounds
Olive Oil:
1 tablespoon
Onion Soup Mix:
1 packet
Condensed Cream of Mushroom Soup:
1 can (10.5 ounces)
Beef Broth:
1 cup
Garlic Powder:
1 teaspoon
Black Pepper:
1 teaspoon
Worcestershire Sauce:
1 tablespoon
Carrots:
4 large, peeled and cut into chunks
Potatoes:
4 to 5 medium, peeled and quartered
Onion:
1 large, sliced
Fresh Mushrooms:
8 ounces, sliced (optional)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C).
- Sear Roast: Heat olive oil in a large Dutch oven or oven-safe pot. Sear the beef chuck roast on all sides until browned.
- Cook Onions: Add sliced onions and cook until slightly softened.
- Add Ingredients: Stir in cream of mushroom soup, beef broth, onion soup mix, garlic powder, black pepper, and Worcestershire sauce.
- Cook: Return the roast to the pot, arrange vegetables around it. Cover and bake for 3 to 3.5 hours.
- Rest and Serve: Remove from oven, let rest for 10 minutes. Spoon sauce over meat and vegetables before serving.
Notes
- You can substitute baby carrots for chopped carrots.
- Use golden potatoes for a creamier texture.
- This dish can be made in a slow cooker on low for 8 hours.
Nutrition
- Serving Size: 1 portion
- Calories: 490
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 115mg
