Golden Mushroom Soup Pot Roast is a wonderful family favorite recipe. This stick-to-the-ribs dinner is such hearty and satisfying comfort food. It's also a one dish meal that can be prepared either on top of the stove or in the crock pot. Terrific for family or company dinners and it's relatively easy since it makes its own gravy.
8oz. canmushroomsundrained (or about 8-ounces fresh mushrooms, sliced)
1canGolden mushroom soupNOT Cream of Mushroom Soup
approximately 2 soup cans water
1/2tsp.Salt and pepperto taste
1/2cupflouras needed
1 to 2tbsp.avocado oilor vegetable oil
6large Russet potatoespeeled and halved lengthwise
10largecarrotspeeled and sliced lengthwise (or about 12 ounces baby carrots)
Instructions
Sprinkle roast with salt and pepper.
Dredge in flour.
Brown meat on both sides in oil on medium-high heat in Dutch oven on top of stove.
Add onions while browning.
Add mushrooms.
Mix soup and 2 cans water together in a small mixing bowl.
Add to Dutch oven.
Turn down heat to simmer.
Simmer covered, about 1 ½ to 2 hours depending on size of meat, until fork tender.
Add peeled potatoes, cut in half lengthwise and peeled carrots.
(As many as you need for your family).
Cover with lid and continue cooking about an hour or an hour and 15 minutes, until veggies are fork tender.
Notes
NOTE: To make in crock pot. Brown beef as directed above. Add to crock pot with mushrooms, onions, Golden Mushroom soup mixed with 2 cans water, and salt and pepper. Cover with lid and cook on high heat approximately 3 hours. Add potatoes and carrots and cook an additional 1 ½ to 2 hours on high heat, or until vegetables are fork tender. Serve as directed above.NOTE: This recipe requires Campbell's Golden Mushroom Soup, NOT cream of mushroom soup. That will not provide the robust flavor that Golden Mushroom Soup provides.