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Golden Mushroom Pot Roast

This Golden Mushroom Pot Roast is rich, comforting, and unbelievably flavorful — with fork-tender beef, slow-roasted carrots, and a naturally thick, savory gravy that needs no thickening at all. A true classic and the perfect cozy dinner for winter nights, holidays, or special occasions.
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Golden Mushroom Pot Roast
Prep Time:15 minutes
Cook Time:3 hours
Total Time:3 hours 15 minutes

Ingredients

  • 3 lbs boneless chuck roast
  • Salt and freshly ground black pepper to taste
  • 1 can 10.5 oz Campbell’s Golden Mushroom Soup
  • 1 can water use the empty golden mushroom soup can
  • 1–2 tablespoons Worcestershire sauce
  • 1 yellow onion quartered
  • 1 cup beef stock
  • 8–10 carrots peeled and cut into long chunks
  • 1 tablespoon black pepper
  • Salt to taste
  • Mashed potatoes for serving
  • Corn for serving

Instructions

  • Preheat the oven to 325°F.
  • Season the roast generously on all sides with salt and freshly ground black pepper.
  • Heat a large Dutch oven over medium-high heat. Once hot, add the chuck roast and sear on all sides until deeply browned. This should take about 3–4 minutes per side. Remove the roast and set aside.
  • Build the braising liquid in the same pot. While hot, deglaze the pot with the beef stock. Use a flat wooden spoot to get all the beef bits stuck to the bottom and simmer. Add the golden mushroom soup, the can of water, Worcestershire sauce, and black pepper. Stir well, scraping up any browned bits from the bottom of the pot.
  • Add the roast, then add quartered onion and carrots to the pot.
  • Cover the Dutch oven with a lid and transfer to the oven. Cook low and slow for 3 to 3½ hours, or until the beef is fork-tender and easily pulls apart.
  • Carefully remove the roast and vegetables from the pot. Strain the gravy through a fine-mesh strainer into a bowl or saucepan, discarding the onion pieces if desired.
  • Taste the gravy and adjust salt if needed. The gravy should be rich, glossy, and perfectly thick without any added thickener. (but if needed, make a simple cornstarch slurry and thicken).
  • Slice or shred the beef and serve over mashed potatoes, spooning the gravy generously over everything. Serve with carrots and corn on the side.
Servings: 5