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When I’m craving something warm, comforting, and just plain easy to make, I always find myself reaching for pot roast. This Mushroom Soup Pot Roast is braised in a can of Cream of Mushroom Soup, potatoes, carrots, and onions, for the most tender, juicy pot roast that melts in your mouth and is topped with a gravy so delicious, you’ll want to lick the pan!
This is my favorite dish to prepare when I have a big group of friends coming over for dinner because it is crazy easy to make, and while it does take a while to cook, it involves almost no active work after you’ve seared your meat, and optionally, your vegetables.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
Pot Roast with Mushroom Soup Gravy
The best part of this dinner is that it makes its own rich, velvety gravy as it cooks – no work needed! Simply shred with forks (you can also use the paddle attachment on a stand mixer on low – it works on all kinds of meats!) when it’s time to serve, and spoon over pasta, in a salt-baked potato, or over rice.
How to Make Mushroom Soup Pot Roast
To make this recipe, we will need the following ingredients:
- Olive oil (2 tablespoons) – Used for searing the pot roast and sautéing the aromatics. Searing locks in juices and adds a rich, caramelized flavor to the meat and the dish overall.
- Pot roast – The star of the dish, providing a hearty, protein-rich centerpiece. The long cooking process tenderizes the meat, making it flavorful and juicy.
- Mushroom soup (2 cans) – Acts as the base for the sauce, adding creaminess and a savory, earthy flavor. It also helps thicken the dish and complements the richness of the meat.
- White onion (1) – Adds sweetness and depth of flavor to the dish. The onion also helps to balance the richness of the mushroom soup and beef.
- Cloves garlic (6) – Enhances the savory flavors with a hint of sharpness and aromatic depth. Garlic infuses the sauce and meat with a well-rounded umami note.
- Carrots (3) – Adds natural sweetness, color, and a slightly earthy flavor to the dish. The carrots balance the richness of the sauce and pair well with the potatoes.
- Potatoes (3-4) – Serve as a starchy element, absorbing the flavorful juices of the dish and making it hearty and satisfying.
- Italian herbs – A blend of oregano, basil, thyme, and/or rosemary enhances the dish with aromatic, herbaceous notes, tying all the flavors together with a Mediterranean touch.
- Stock, water, or beer (1 cup) – Provides moisture for cooking and helps thin the mushroom soup to a perfect consistency.
- Stock: Adds a rich, savory depth.
- Water: Neutral and lets the other ingredients shine.
- Beer: Adds a malty, complex flavor, particularly great for pot roasts.
Steps to Make Mushroom Soup Pot Roast
Once you’ve gathered your ingredients, we will use the following method:
Prepare
Pat the pot roast dry with paper towels. Season generously with salt and black pepper on all sides.
Cook Roast and Sauté
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the roast and sear for 3-4 minutes on each side until browned. Remove the roast from the pot and set it aside. In the same pot, add the sliced onion and garlic. Sauté for 2-3 minutes until fragrant and slightly softened. If you’d like, you can skip browning vegetables and place directly into pot.
Assemble Veggies and Meat
Return the pot roast to the pot, nestling it into the mushroom sauce. Add the carrots and potatoes around the roast.
Add Mushroom Soup
Stir in the mushroom soup and Italian herbs. Mix well to combine. Add the stock (or water/beer) to thin the sauce slightly. Bring to a simmer.
Cook
Cover the pot with a lid. Reduce the heat to low and simmer gently for 3-4 hours on the stovetop. Alternatively, in the oven – transfer the pot to a 325°F (160°C) oven and bake for the same time as stovetop.
Finish
Remove the roast from the pot and let it rest for a few minutes. Slice or shred as desired. Serve the roast with the carrots, potatoes, and the mushroom sauce spooned over the top.
Tips and Tricks for Perfect Mushroom Soup Pot Roast
Pick the Right Cut of Meat. Use a chuck roast, brisket, or bottom round roast for the best results. These cuts are well-marbled and become tender when slow-cooked.
Fresh Veggies Matter. Use fresh carrots, potatoes, and onions for optimal texture and flavor. Avoid frozen or canned vegetables as they may become too mushy.
Sear the Meat First. Browning the pot roast in olive oil before cooking seals in juices and adds a rich, caramelized flavor.
Season Generously. Salt, pepper, and Italian herbs should be generously rubbed onto the roast and stirred into the soup for maximum flavor infusion.
My Pro Tip
Recipe Tip
The roast is ready when it’s tender and easily pulls apart with a fork.
Low and Slow is Key. Cook on low heat for a long time (3-4 hours stovetop or oven, 8-10 hours in a slow cooker) to break down the meat’s connective tissues, making it fork-tender.
Don’t Overcrowd the Pot. Ensure there’s enough liquid to cover the bottom of the pot but avoid overfilling to allow flavors to concentrate.
Deglaze the Pot. After searing the meat, use a splash of stock, beer, or even red wine to deglaze the pot, scraping up browned bits for added flavor.
Add Umami Boosters. Include a splash of Worcestershire sauce, soy sauce, or balsamic vinegar in the mushroom soup to deepen the flavor.
Fresh Herbs for Finishing. Add fresh parsley, thyme, or rosemary during the last 30 minutes of cooking for a burst of freshness.
Avoid Overcooking Vegetables. Add delicate vegetables like celery or mushrooms during the last hour of cooking to prevent them from becoming mushy.
Thicken the Sauce if Needed. For a thicker gravy-like sauce, whisk a tablespoon of cornstarch with cold water and stir it into the pot during the last 10-15 minutes of cooking.
Serve with Bread or Rice. Pair the dish with crusty bread, mashed potatoes, or rice to soak up the delicious mushroom gravy.
Make it Ahead. The flavors improve if the pot roast is made a day in advance and reheated gently on the stovetop or in the oven.
Store Properly. Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
What to Serve With Pot Roast
I also like making a big batch of Homemade French Fries in the Air Fryer and spooning pot roast and sauce over them for a great, meaty loaded french fry dinner!
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Mushroom Soup Pot Roast
Ingredients
- 2 tablespoons olive oil
- 3-4 lb pot roast, chuck or brisket works well
- 2 cans of condensed mushroom soup
- 1 large white onion, sliced
- 6 cloves garlic, minced or smashed
- 3 carrots, peeled and cut into chunks
- 3-4 potatoes, peeled and quartered
- 1 tablespoon Italian herbs, or a mix of dried oregano, basil, and thyme
- 1 cup beef stock, water, or beer (for added depth of flavor)
- Salt and black pepper, to taste
Instructions
- Pat the pot roast dry with paper towels. Season generously with salt and black pepper on all sides.
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the roast and sear for 3-4 minutes on each side until browned. Remove the roast from the pot and set it aside.
- In the same pot, add the sliced onion and garlic. Sauté for 2-3 minutes until fragrant and slightly softened.
- Stir in the mushroom soup and Italian herbs. Mix well to combine.
- Add the stock (or water/beer) to thin the sauce slightly. Bring to a simmer.
- Return the pot roast to the pot, nestling it into the mushroom sauce.
- Add the carrots and potatoes around the roast.
- Cover the pot with a lid. Reduce the heat to low and simmer gently for 3-4 hours on the stovetop. Alternatively, transfer the pot to a 325°F (160°C) oven and bake for the same time.
- Remove the roast from the pot and let it rest for a few minutes. Slice or shred as desired.
- Serve the roast with the carrots, potatoes, and the mushroom sauce spooned over the top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mushroom Pot Roast FAQs
Yes! Chuck roast is ideal, but you can also use brisket, bottom round roast, or even pork shoulder. The key is to choose a cut suitable for slow cooking.
Absolutely! If substituting, sauté 2-3 cups of sliced fresh mushrooms with the onions and garlic, then add 1-2 cups of cream or milk mixed with flour or cornstarch for thickness.
Beef stock is the top choice for a rich, hearty flavor. Vegetable stock, chicken stock, or even beer can also be used. Water is fine but less flavorful.
Use a gluten-free mushroom soup or make your own by thickening cream with cornstarch. Ensure any stock or beer used is also gluten-free.
Definitely! Celery, parsnips, or turnips work well. Add mushrooms, zucchini, or green beans during the last hour of cooking to prevent overcooking.
If the sauce is too thin, mix 1 tablespoon of cornstarch or flour with cold water, then stir it into the pot during the last 10-15 minutes of cooking. Let it simmer until thickened.
Cut vegetables into large, even pieces. If using delicate vegetables like green beans or zucchini, add them in the last hour of cooking.
Yes! The flavors deepen when made a day ahead. Cool the dish, store in an airtight container, and reheat gently on the stovetop or in the oven.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop or in the oven with a splash of stock to loosen the sauce.
Hi! This is a recipe I grew up with except my Mom used coffee as the stock/liquid whenever cooking any sort of beef. You don’t taste the coffee, but it really brings out the flavor of the meat as well as helps tenderize it. Using coffee is an old Heloise trick, probably from the 1950’s. Decaf works fine, too, just not flavored coffees.
Thanks for the tip!