Golden Mushroom Pot Roast

Let's be honest, folks. The 4th of July fireworks barely settled, and I'm already dreaming of cozy sweaters and pumpkin spice lattes. Is it just me, or is fall gonna hit different this year? I plan on going HAM for fall this year 😂

This recipe is my absolute favorite for a few reasons. First, it's ridiculously easy. Seriously, all you have to do is toss a roast in the oven with some aromatics (think onions, garlic, carrots), golden mushroom soup, and water. Then, let it work its magic all day long (4-5 hours, low and slow).

Second, the smell! This pot roast fills your entire house with the most incredible fall aromas. It's like walking into a cozy cabin on a crisp autumn day.

Third, the end result is pure comfort food heaven. The meat falls apart perfectly, tender and juicy. Trust me, this is THE BEST gravy... it is rich and flavorful. It's seriously the best pot roast dinner you will ever make!

Now, I'm a purist when it comes to pot roast. I love it served with mashed potatoes and roasted vegetables. But my husband? He likes to take things a little different. He shreds the roast and piles it high on bread for a delicious "hot beef" sandwich. No matter how you enjoy it, this recipe is a winner!

So, if you're like me and already feeling those fall vibes, give this slow cooker pot roast a try. The full recipe is linked in my bio, so you can get started on your fall feast any day of the week!

Golden Mushroom Pot Roast:

Ingredients:

• 2-3 lbs Boneless Chuck Roast

• Salt and freshly ground black pepper, to taste

• 1 can (10.5 oz) Campbell's Golden Mushroom Soup

• 2 cans (of empty gold. mush.) Water

• 1-2 tablespoons Worcestershire sauce

• 1 yellow onion, chopped

• 1-2 teapsoons Better than bouillon, beef

• 8-10 carrots, peeled and cut into long chunks

• 3-5 tablespoons cornstarch

• 3-5 tablespoons water (for cornstarch slurry)

• Mashed Potatoes, for serving

• Corn, for serving

Instructions:

1. Prep the Roast: Pat the chuck roast dry with paper towels and season generously with salt and pepper.

2. Preheat your oven to 350°F (175°C). Sear your roast in a cast iron skillet. Sear it on all sides over medium-high heat for a few minutes until browned.

3. Add the can of golden mushroom soup, both cans of water, and Worcestershire sauce to large roasting pot, beef bouillon. Stir to combine.

4. Add the seared pot roast to the pot, then the quartered yellow onion to the pot. Nestle the carrot pieces around the roast.

5. Cover the pot tightly and place it in the preheated oven for 20-30 minutes. Reduce heat to 325°F (165°C) and cook for 3-4 hours, or until the roast is very tender and easily shreds with a fork.

6. Remove pot from oven, allow meat to rest 20-30 minutes on a plate. In a small bowl, whisk together the cornstarch and water to create a slurry. Remove carrots from pot and place in a bowl and keep warm until ready to eat. Strain remaining liquid into a small pot. Add water if needed. If not enough flavor add some beef bouillon and salt. now simmer for a few minutes and test flavor again. if ready, add the cornstarch slurry and simmer until the gravy thickens to your desired consistency.

7. Serve & Enjoy: Once cooked, shred the roast with two forks directly in the pot. Serve the pot roast over mashed potatoes, with carrots and gravy spooned on top. Garnish with fresh herbs, if desired.

Tips:

• Searing the roast adds depth of flavor to the final dish. If your Dutch oven isn't large enough to comfortably sear the roast, you can brown it in a separate skillet before transferring it to the pot with the remaining ingredients.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.