This Mushroom Soup Pot Roast is the kind of comfort food that warms you from the inside out. Picture a tender, melt-in-your-mouth roast slowly simmered with mushrooms and a rich, savory mushroom soup. The flavors meld together beautifully, creating a meal that’s both hearty and comforting. It’s the perfect dish for a cozy dinner or when you want to impress with minimal effort.
Why You’ll Love This Mushroom Soup Pot Roast
- Unbeatable flavor – The mushroom soup adds incredible depth to the roast, creating a sauce that’s perfect for spooning over mashed potatoes or crusty bread.
- Set it and forget it – This dish is practically foolproof. Toss everything in a pot and let the slow cooking do its magic.
- Tender, juicy roast – The slow cooking method ensures the roast is unbelievably tender and full of flavor.
- One-pot wonder – Fewer dishes, more delicious food. Everything cooks together in one pot, making cleanup a breeze.
- Perfect for any occasion – Whether it’s a casual Sunday dinner or a special family meal, this pot roast is guaranteed to satisfy.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Ingredients
Beef Chuck Roast
The star of the show! A chuck roast is perfect for slow cooking—so tender and juicy, it practically falls apart.
Mushroom Soup
Creamy and rich, this brings all the flavor to the dish and helps keep the roast moist.
Mushrooms
Fresh mushrooms add extra texture and earthy flavors that complement the beef perfectly.
Onion
A classic flavor base that adds sweetness and depth to the sauce.
Garlic
Because no savory dish is complete without a little garlic. It’s a flavor booster.
Beef Broth
To help create that savory sauce that’ll soak into the roast.
Carrots
These add a little natural sweetness and color to the dish.
Potatoes
Hearty and satisfying, they absorb all the delicious juices from the roast as it cooks.
Fresh Thyme
A fragrant herb that adds a touch of freshness to balance the richness of the roast.
Salt & Pepper
For seasoning, of course! It’s essential to bring out all the flavors.
Instructions
1. Preheat and Prep
Preheat your oven to 325°F (163°C). Season your chuck roast generously with salt and pepper on all sides.
2. Brown the Roast
In a large pot, heat some oil over medium-high heat. Brown the roast on all sides until it’s beautifully seared. This step adds great flavor to the final dish, so don’t skip it!
3. Add the Aromatics
Add the chopped onion and garlic to the pot, sautéing for about 2-3 minutes until softened and fragrant.
4. Pour in the Soup
Stir in the mushroom soup and beef broth. Bring to a simmer, scraping up any flavorful brown bits stuck to the pot. This will make the sauce extra tasty!
5. Add the Veggies
Place the carrots and potatoes around the roast in the pot. Sprinkle the fresh thyme over the top. The vegetables will cook in the flavorful broth and become tender and delicious.
6. Slow Cook to Perfection
Cover the pot with a lid and transfer it to the oven. Roast for about 3-4 hours, or until the roast is tender and easily shreds with a fork.
7. Serve and Enjoy
Once done, remove the roast from the pot and let it rest for a few minutes. Shred the meat with a fork and serve it with the potatoes, carrots, and the rich mushroom sauce. You can spoon the extra sauce over mashed potatoes or even crusty bread for that extra comfort.
Nutrition Facts (per serving, based on 6 servings)
- Calories: 460
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 22g
- Sugar: 4g
- Fiber: 3g
- Protein: 45g
- Sodium: 850mg
- Cholesterol: 130mg
How to Serve It
- Mashed Potatoes: The classic side to soak up all that flavorful sauce.
- Crusty Bread: Perfect for dipping into the savory mushroom sauce.
- Green Beans: A side of sautéed green beans adds a nice fresh crunch to balance out the rich pot roast.
Variations
- Vegetarian: Replace the beef roast with a hearty root vegetable mix and use vegetable broth instead of beef broth for a delicious veggie version.
- Add mushrooms: Feel free to add more mushrooms or use a mix of wild mushrooms for extra earthy flavor.
- Slow Cooker Option: If you want to use a slow cooker, just brown the roast and add everything to the slow cooker. Cook on low for 7-8 hours or until the roast is fork-tender.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: This dish freezes well! Store leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat Tip: Reheat in the microwave or on the stovetop over low heat until warmed through. Add a splash of broth to help keep the sauce nice and creamy.
FAQs
Q1: Can I use a different cut of beef?
A1: Yes! You can use brisket or round roast, but chuck roast is ideal for slow cooking because it becomes super tender.
Q2: Can I make this dish ahead of time?
A2: Definitely! This dish actually gets better with time as the flavors meld. Just store it in the fridge and reheat when ready to serve.
Q3: How can I thicken the sauce?
A3: If the sauce is too thin, you can make a slurry by mixing a tablespoon of flour with a little cold water, then stirring it into the sauce and simmering for a few minutes.
Q4: Can I cook this in a slow cooker?
A4: Yes! Brown the roast first, then transfer everything to the slow cooker. Cook on low for 7-8 hours or until the roast is tender.
Q5: Can I freeze the leftovers?
A5: Yes, this pot roast freezes beautifully. Store it in a freezer-safe container and enjoy it within 3 months.
Q6: Can I use other vegetables besides carrots and potatoes?
A6: Absolutely! You can add parsnips, turnips, or even sweet potatoes for a twist.
Q7: How do I know when the roast is done?
A7: The roast is done when it’s fork-tender and can be easily shredded. If it’s not tender enough, let it cook for a little longer.
Q8: What if I don’t like mushrooms?
A8: If you’re not a mushroom fan, try using a cream of chicken or cream of celery soup instead of mushroom soup.
Q9: What should I do with the extra sauce?
A9: You can drizzle it over mashed potatoes, rice, or even serve it with some crusty bread to soak it up.
Q10: Can I add wine to the sauce?
A10: Yes! A splash of red wine would add a nice depth of flavor. Just be sure to let it cook off a bit before adding the broth and soup.
Conclusion
This Mushroom Soup Pot Roast is the ultimate comfort food that’s easy to make, full of flavor, and sure to please everyone at the table. With tender beef, creamy mushroom soup, and savory vegetables, it’s a dish that brings all the cozy vibes. Trust me, it’ll become a family favorite in no time.
Print
Mushroom Soup Pot Roast
- Total Time: 3-4 hours (oven) or 6-8 hours (slow cooker)
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Mushroom Soup Pot Roast is a comforting, one-pot meal where a tender roast is slow-cooked with savory mushroom soup, creating a rich and flavorful dish that’s perfect for family dinners. Serve it with mashed potatoes or crusty bread for a complete meal! #potroast #comfortfood #slowcookerrecipe #mushroomsoup #familydinner
Ingredients
- 3–4 lb beef chuck roast
- 1 can (10.5 oz) cream of mushroom soup
- 1 packet dry onion soup mix
- 1 cup beef broth
- 3–4 large carrots, peeled and cut into chunks
- 3–4 potatoes, peeled and cubed
- 1 small onion, quartered
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 325°F (165°C) or set your slow cooker to low.
- Season the beef roast generously with salt and pepper on all sides.
- In a large Dutch oven or slow cooker, combine the mushroom soup, dry onion soup mix, and beef broth. Stir to mix well.
- Add the beef roast to the soup mixture, followed by the carrots, potatoes, onion, and garlic. Season with additional salt and pepper as desired.
- Cover the pot and roast in the oven for 3–4 hours, or slow cook for 6–8 hours, until the meat is tender and falls apart easily.
- Once the roast is done, remove from the pot and let it rest for a few minutes before slicing. Serve the roast with the vegetables and the mushroom gravy from the pot.
- Garnish with fresh parsley if desired, and enjoy!
Notes
- This recipe can be made in a slow cooker or in the oven, depending on your preference.
- If you prefer a thicker gravy, remove the roast and vegetables and simmer the gravy until it reduces to your desired consistency.
- Feel free to add other root vegetables like parsnips or turnips for extra flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and also freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours (oven) or 6-8 hours (slow cooker)
- Category: Main Course
- Method: Baking/Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 105 mg