Golden Mushroom Soup Pot Roast
Golden Mushroom Pot Roast: A Comfort Food Classic
Is there anything more comforting than a hearty pot roast on a chilly evening? This Golden Mushroom Pot Roast is a family favorite, guaranteed to warm you from the inside out. It’s a relatively simple recipe, perfect for a weekend dinner, and the rich, savory sauce is absolutely irresistible. We’ve taken the classic pot roast and elevated it with the addition of golden, sautéed mushrooms, creating a depth of flavor that will have everyone asking for seconds.
This recipe isn’t about quick cooking; it’s about slow simmering and letting the flavors meld together. The result is incredibly tender beef and perfectly cooked vegetables, all bathed in a luscious mushroom gravy. Don’t be intimidated by the cook time – most of it is hands-off simmering!
What makes this pot roast special?
- Mushroom Magic: The addition of sliced mushrooms adds an earthy, umami flavor that complements the beef beautifully.
- Tender Beef: Slow cooking ensures the roast becomes incredibly tender and falls apart easily.
- Hearty Vegetables: Potatoes and carrots provide a satisfying and nutritious side, all cooked right in the same pot!
- Simple & Flavorful: While it takes time, the ingredient list is straightforward and the steps are easy to follow.
Tips for the Best Golden Mushroom Pot Roast:
- Sear the Roast: Don’t skip the searing step! It creates a flavorful crust and helps lock in the juices.
- Deglaze the Pot: After searing, add a splash of water or broth to the hot pot and scrape up any browned bits from the bottom. This adds extra flavor to the sauce.
- Low and Slow: The key to a tender pot roast is to cook it at a low temperature for a long time.
- Adjust Seasoning: Taste the sauce throughout the cooking process and adjust the salt and pepper as needed.
Frequently Asked Questions:
Q: What cut of beef is best for pot roast?
A: Chuck roast is the most popular choice for pot roast. It’s a relatively inexpensive cut that becomes incredibly tender when slow-cooked. Brisket or round roast also work well.
Q: Can I use different vegetables?
A: Absolutely! Feel free to add other root vegetables like parsnips or turnips. You can also add celery or onions to the pot for extra flavor.
Q: Can I make this in a slow cooker?
A: Yes! Sear the roast as directed, then transfer it to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
Q: Can I thicken the gravy?
A: If you prefer a thicker gravy, you can whisk together a tablespoon of cornstarch with a few tablespoons of cold water and stir it into the pot during the last 30 minutes of cooking.
Get ready to enjoy a truly comforting and delicious meal! This Golden Mushroom Pot Roast is sure to become a family favorite.
Golden Mushroom Pot Roast
Ingredients
- 3-4 lbs Beef Roast
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Flour
- 2 tbsp Oil
- 1 medium Onion, chopped
- 8 oz Mushrooms, sliced
- 10.75 oz Condensed Cream of Mushroom Soup
- 2 cans Water
- 1.5-2 lbs Potatoes, peeled and quartered
- 12 oz Carrots, peeled and sliced
Instructions
- Sprinkle roast with salt and pepper.
- Dredge roast in flour.
- Brown meat on both sides in oil in a Dutch oven over medium-high heat.
- Add onions while browning.
- Add mushrooms.
- Mix soup and water together.
- Add to Dutch oven.
- Turn down heat to simmer.
- Simmer covered, about 1.5 to 2 hours, until fork tender.
- Add potatoes and carrots.
- Cover and continue cooking about 1 hour or 1 hour 15 minutes, until vegetables are fork tender.
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