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Golden Mushroom Pot Roast:

Golden Mushroom Pot Roast is a rich, tender roast slow-cooked in a savory golden mushroom sauce with carrots and roasted potatoes. It’s the ultimate cozy, no-fuss comfort meal that’s packed with flavor!
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Golden Mushroom Pot Roast:
Prep Time:10 minutes
Cook Time:3 hours 30 minutes
Total Time:3 hours 40 minutes

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

  • Prep the Roast: Pat the chuck roast dry with paper towels and season generously with salt and pepper.
  • 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.
  • Add the can of golden mushroom soup, both cans of water, and Worcestershire sauce to large roasting pot, beef bouillon. Stir to combine.
  • Add the seared pot roast to the pot, then the quartered yellow onion to the pot. Nestle the carrot pieces around the roast.
  • 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.
  • 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.
  • 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.

Notes

  • 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.
Servings: 5