Pot Roast Cream of Mushroom

Transform your dinner table with this hearty and comforting Pot Roast Cream of Mushroom, a slow-cooked masterpiece that delivers tender, melt-in-your-mouth chuck roast infused with rich, savory flavors. Seasoned to perfection and seared for a glorious crust, the beef is nestled in a luscious sauce made from creamy mushroom soup, beef broth, and a dash of Worcestershire for a hint of tangy depth. Slow-cooked with vibrant chunks of carrots, buttery red potatoes, and aromatic garlic, this one-pot classic becomes a complete meal that's as satisfying as it is simple to prepare. Perfect for cozy family dinners or special gatherings, this recipe is both timeless and fuss-free, requiring just 20 minutes of prep before your slow cooker works its magic. Serve with the thickened sauce drizzled over each plate for a comforting dish that’s sure to become a beloved favorite.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:300 mins

Total Time:320 mins

Servings: 6

Ingredients

• 3 pounds Chuck roast
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Vegetable oil
• 1 Yellow onion, diced
• 3 cloves Garlic, minced
• 2 cans (10.5 oz each) Cream of mushroom soup
• 1 cup Beef broth
• 2 tablespoons Worcestershire sauce
• 4 Carrots, peeled and cut into chunks
• 6 Red potatoes, halved
• 3 sprigs Fresh thyme (optional)

Directions

Step 1

Season the chuck roast generously with salt and black pepper on all sides.

Step 2

Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, sear the chuck roast for 4-5 minutes per side until browned. Remove and set aside.

Step 3

In the same skillet, sauté the diced onion for 2-3 minutes until translucent, then add the minced garlic and cook for an additional 30 seconds until fragrant.

Step 4

In a slow cooker, mix together the cream of mushroom soup, beef broth, and Worcestershire sauce until well combined.

Step 5

Add the seared chuck roast to the slow cooker and nestle it into the sauce. Add the carrots, red potatoes, and optional fresh thyme around the roast.

Step 6

Cover the slow cooker with the lid and cook on low for 8-10 hours, or on high for 4-5 hours, until the meat is fork-tender.

Step 7

Remove the roast and vegetables from the slow cooker and transfer to a serving platter. Discard thyme sprigs, if used.

Step 8

Pour the remaining sauce from the slow cooker into a saucepan and simmer over medium heat for 5-7 minutes to thicken, if desired. Serve the sauce alongside the pot roast and vegetables.

Nutrition Facts

Serving size	(3691.1g)

Amount per serving	% Daily Value*
Calories	4585.6

Total Fat 233.6g	0%
Saturated Fat 87.9g	0%
Polyunsaturated Fat 36.5g
Cholesterol 1276.3mg	0%
Sodium 11432.5mg	0%
Total Carbohydrate 240.5g	0%
Dietary Fiber 34.7g	0%
Total Sugars 53.3g
Protein 393.4g	0%

Vitamin D 225.2IU	0%
Calcium 920.5mg	0%
Iron 55.5mg	0%
Potassium 10836.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.3%

Protein: 33.9%

Carbs: 20.7%