Description

This hearty Mushroom Soup Pot Roast is a comforting and flavorful dish perfect for a cozy family dinner. Tender beef chuck roast is slow-cooked with a savory blend of cream of mushroom soup, dry onion soup mix, beef broth, and fresh vegetables including carrots, potatoes, onions, and garlic. The low and slow cooking method ensures melt-in-your-mouth meat and rich gravy, garnished with fresh parsley for a touch of color and freshness.

Ingredients

Scale

Meat

3-4 lb beef chuck roast

Soup and Broth

1 can (10.5 oz) cream of mushroom soup
1 packet dry onion soup mix
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

Salt and pepper to taste

Optional Garnish

Fresh parsley for garnish

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Instructions

Preheat and Prepare: Preheat your oven to 325°F (165°C) or set your slow cooker to the low setting, depending on your preferred cooking method.
Season the Beef: Generously season the beef chuck roast on all sides with salt and pepper to enhance its flavor.
Mix Soup Base: 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 a flavorful sauce base.
Assemble Ingredients: Place the seasoned beef roast into the soup mixture, then add the carrots, potatoes, quartered onion, and minced garlic. Adjust seasoning with additional salt and pepper as needed.
Cook the Roast: Cover the Dutch oven with a lid, or the slow cooker with its cover. Roast in the oven for 3 to 4 hours or slow cook for 6 to 8 hours, until the meat is tender and easily falls apart.
Rest and Serve: Once cooked, remove the beef roast from the pot and allow it to rest for a few minutes before slicing. Serve the roast alongside the vegetables and spoon the mushroom gravy from the pot over the meat.
Garnish: Sprinkle freshly chopped parsley over the dish if desired, adding a fresh burst of color and flavor before serving.

Notes

Using a Dutch oven or slow cooker are both effective; choose based on your available equipment and time.
For a thicker gravy, remove the roast at the end and simmer the sauce to reduce it.
You can substitute other root vegetables such as parsnips or turnips for variety.
Be sure to cut the vegetables uniformly for even cooking.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.