Pot Roast Mushroom Soup Recipes

AWESOME SLOW COOKER POT ROAST

Steps:

• In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
• Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

POT ROAST, WITH GOLDEN MUSHROOM SOUP

Steps:

• 1. place the meat in a crock pot, add the mushroom soup and water and dry onion soup mix, simmer on low for two hrs, and enjoy, serves 4.

CONTEST-WINNING MUSHROOM POT ROAST

Steps:

• Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.

POT ROAST MUSHROOM SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and saute for about 5 minutes, or until soft and translucent.
• Add the garlic and thyme and saute for an additional 30 seconds, stirring constantly.
• Add the mushrooms and continue to cook, stirring occasionally, until they are dark brown and have released their moisture, about 5 to 8 minutes.
• Stir in the balsamic vinegar and 3 1/2 cups beef stock. Bring to a boil on a high heat, then reduce the heat to medium and simmer for 5 minutes.
• In a separate small bowl, whisk together the remaining 1/2 cup beef stock and cornstarch until there are no lumps. Slowly pour the cornstarch slurry into the soup, whisking constantly until completely incorporated. Simmer for another 5 minutes.
• Add the beef to the pot. Continue to cook for 10 to 20 minutes, stirring occasionally, until the soup has reduced and thickened slightly, or to your liking.
• Season the soup with salt and pepper to taste. Transfer to serving bowls and garnish with chopped thyme.

MUSHROOM POT ROAST

Steps:

• Sprinkle beef with garlic powder and pepper. In a Dutch oven over medium-high heat, brown meat in oil on all sides. Add the water, onion, celery, garlic, bouillon and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1 hour., Add mushrooms. Cover and simmer 30 minutes longer or until meat is tender. Discard bay leaves. Thicken cooking liquid if desired; serve with beef.

SLOW COOKER CREAMY POT ROAST

Steps:

• Season roast all over with salt and black pepper and place roast in a slow cooker. Whisk golden mushroom soup, sliced mushrooms, cream of mushroom soup, onion soup mix, and garlic together in a bowl; pour over beef roast.
• Cook on Low for 8 to 10 hours.

POT ROAST CREAM OF MUSHROOM:

Steps:

• Preheat oven to 350 degrees F.
• Place heavy duty aluminum foil (Reynolds Wrap) in a shallow baking sheet with all 4 edges of foil long enough to bring up and cover the roast.
• Place roast onto the foil and salt and pepper both sides.
• Pour soup over top of roast.
• Bring up the sides of the foil and seal all of the edges very tightly.
• Place into oven at 350 degrees F. and cook for 1 hour.
• Reduce heat to 300 degrees F. and cook for the remaining 2 hours.
• Unwrap roast and remove to a cutting board to slice the meat.
• Pour the delicious gravy into a bowl.
• Serve with mashed potatoes using the gravy for the meat and potatoes.
• Enjoy this YUMMY meal.

CAMPBELL'S® SLOW COOKER SAVORY POT ROAST

Steps:

• Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
• Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

POT ROAST MUSHROOM SOUP

Steps:

• 1. Melt the butter in a pan.
• 2. Add the onions and saute until tender, about 5-7 minute.
• 3. Add the garlic and saute until fragrant, about 1 minute.
• 4. Add the mushrooms and thyme and saute until browned, about 12-17 minutes.
• 5. Add the wine and deglaze the pan.
• 6. Add the broth and beef and simmer for 15 minutes.
• 7. Meanwhile melt the butter in another pan.
• 8. Mix in the flour and cook until golden brown.
• 9. Mix some of the flour mixture into the soup to thicken to the desired consistency.