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Golden Mushroom Soup Pot Roast | Can't Stay Out of the Kitchen | this #PotRoast #recipe has always been a family favorite. It uses a can of #CampbellsGoldenMushroomSoup which exponentially amps up the flavors & makes this a comfort food entree everyone loves. #beef #BeefPotRoast #potatoes #carrots #GoldenMushroomSoup #GoldenMushroomSoupPotRoast

Golden Mushroom Soup Pot Roast

Teresa Ambra
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.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Beef, Main Dish
Cuisine American
Servings 10
Calories 515 kcal

Equipment

  • 1 large Dutch oven with lid
  • 1 sharp knife to cut vegetables
  • 1 vegetable peeler
  • 1 small mixing bowl
  • 1 wooden spoon
  • measuring cups
  • measuring spoons

Ingredients
  

  • 3 lb. chuck roast (without bone)
  • 1 large onion sliced in rings
  • 8 oz. can mushrooms undrained (or about 8-ounces fresh mushrooms, sliced)
  • 1 can Golden mushroom soup NOT Cream of Mushroom Soup
  • approximately 2 soup cans water
  • 1/2 tsp. Salt and pepper to taste
  • 1/2 cup flour as needed
  • 1 to 2 tbsp. avocado oil or vegetable oil
  • 6 large Russet potatoes peeled and halved lengthwise
  • 10 large carrots peeled 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.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]
 

Nutrition

Calories: 515kcalCarbohydrates: 55gProtein: 35gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 95mgSodium: 485mgPotassium: 1744mgFiber: 6gSugar: 6gVitamin A: 12049IUVitamin C: 18mgCalcium: 82mgIron: 5mg
Keyword beef, carrots, main dish, mushrooms, pot roast, potatoes
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