Description
This Mushroom Soup Pot Roast is a comforting, oven-braised beef dish featuring a tender chuck roast cooked slowly with cream of mushroom soup, savory herbs, and fresh vegetables. Perfectly seared and baked until fork-tender, it’s a hearty main course ideal for family dinners or special occasions.
Ingredients
Scale
Meat and Seasonings
- 3 to 4 pounds chuck roast
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 cups baby carrots
- 3 stalks celery, chopped
Soup and Broth
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 packet (1 oz) dry onion soup mix
- 1 cup beef broth
Additional Seasonings
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Preheat and Season: Preheat your oven to 325°F (165°C). Season the chuck roast evenly with salt and pepper on all sides to enhance the flavor.
- Sear the Roast: In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3 to 4 minutes per side, to lock in juices and add depth to the dish. Remove the roast and set aside.
- Sauté Vegetables: In the same pot, add the sliced onion and minced garlic. Sauté for 2 to 3 minutes until softened and fragrant. Then add the baby carrots and chopped celery, stirring for another 2 minutes to combine flavors.
- Add Liquids and Herbs: Stir in the cream of mushroom soup, dry onion soup mix, beef broth, Worcestershire sauce, dried thyme, and dried rosemary, mixing well to create a rich and savory sauce.
- Return Roast to Pot: Place the chuck roast back into the pot, nestling it into the sauce and vegetables to ensure it cooks evenly and absorbs all the flavors.
- Bake Slowly: Cover the pot with a lid and transfer it to the preheated oven. Bake for 3 to 3½ hours until the meat is fork-tender and easy to shred, creating a melt-in-your-mouth texture.
- Rest and Serve: Remove the pot from the oven and let the roast rest for 10 minutes before slicing or shredding. Serve the beef with the mushroom gravy spooned generously over the top for a deliciously rich meal.
Notes
- This pot roast can also be prepared in a slow cooker on low for 8 hours for convenience.
- Add fresh mushrooms or potatoes to the pot for extra heartiness and flavor variations.
- For a thicker gravy, remove the roast after cooking and simmer the sauce on the stovetop until it reduces to your preferred consistency.
