Pot Roast Cream of Mushroom
Transform your dinner table with this hearty and comforting Pot Roast Cream of Mushroom, a slow-cooked masterpiece that delivers tender, melt-in-your-mouth chuck roast infused with rich, savory flavors. Seasoned to perfection and seared for a glorious crust, the beef is nestled in a luscious sauce made from creamy mushroom soup, beef broth, and a dash of Worcestershire for a hint of tangy depth. Slow-cooked with vibrant chunks of carrots, buttery red potatoes, and aromatic garlic, this one-pot classic becomes a complete meal that's as satisfying as it is simple to prepare. Perfect for cozy family dinners or special gatherings, this recipe is both timeless and fuss-free, requiring just 20 minutes of prep before your slow cooker works its magic. Serve with the thickened sauce drizzled over each plate for a comforting dish that’s sure to become a beloved favorite.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 Yellow onion, diced
- 3 cloves Garlic, minced
- 2 cans (10.5 oz each) Cream of mushroom soup
- 1 cup Beef broth
- 2 tablespoons Worcestershire sauce
- 4 Carrots, peeled and cut into chunks
- 6 Red potatoes, halved
- 3 sprigs Fresh thyme (optional)
Instructions
Season the chuck roast generously with salt and black pepper on all sides.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, sear the chuck roast for 4-5 minutes per side until browned. Remove and set aside.
In the same skillet, sauté the diced onion for 2-3 minutes until translucent, then add the minced garlic and cook for an additional 30 seconds until fragrant.
In a slow cooker, mix together the cream of mushroom soup, beef broth, and Worcestershire sauce until well combined.
Add the seared chuck roast to the slow cooker and nestle it into the sauce. Add the carrots, red potatoes, and optional fresh thyme around the roast.
Cover the slow cooker with the lid and cook on low for 8-10 hours, or on high for 4-5 hours, until the meat is fork-tender.
Remove the roast and vegetables from the slow cooker and transfer to a serving platter. Discard thyme sprigs, if used.
Pour the remaining sauce from the slow cooker into a saucepan and simmer over medium heat for 5-7 minutes to thicken, if desired. Serve the sauce alongside the pot roast and vegetables.
Nutrition Facts
Calories |
4586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.6 g | 299% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 36.5 g | ||
| Cholesterol | 1276 mg | 425% | |
| Sodium | 11432 mg | 497% | |
| Total Carbohydrate | 240.5 g | 87% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 53.3 g | ||
| Protein | 393.4 g | 787% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 920 mg | 71% | |
| Iron | 55.5 mg | 308% | |
| Potassium | 10837 mg | 231% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
