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!

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I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!

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!

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.

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.

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!

How to Make Mushroom Soup Pot Roast

To make this recipe, we will need the following ingredients:

• 2 tablespoons olive oil: 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.
• 2 cans of mushroom soup: 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.
• 1 white onion: Adds sweetness and depth of flavor to the dish. The onion also helps to balance the richness of the mushroom soup and beef.
• 6 cloves garlic: Enhances the savory flavors with a hint of sharpness and aromatic depth. Garlic infuses the sauce and meat with a well-rounded umami note.
• 3 carrots: 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.
• 3-4 potatoes: 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.
• 1 cup stock, water, or beer: 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.

Once you’ve gathered your ingredients, we will use the following method:

1. Prepare the Roast: Pat the pot roast dry with paper towels. Season generously with salt and black pepper on all sides.
2. Sear the Roast: 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.
3. Sauté Vegetables (optional): 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.
4. Build the Base: 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.
5. Add the Roast: Return the pot roast to the pot, nestling it into the mushroom sauce. Add the carrots and potatoes around the roast.
6. Cook Low and Slow: Cover the pot with a lid. Reduce the heat to low and simmer gently for 3-4 hours on the stovetop.
7. In the oven: transfer the pot to a 325°F (160°C) oven and bake for the same time as stovetop.
8. Serve: 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.

Stock vs. Water: Use beef or vegetable stock for deeper flavor. Beer adds a malty richness, but water works in a pinch if seasoned well.

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.

Don’t Skip the Onion and Garlic: Sauté the onion and garlic to release their sweetness and enhance the depth of the dish.

Season Generously: Salt, pepper, and Italian herbs should be generously rubbed onto the roast and stirred into the soup for maximum flavor infusion.

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.

Layer the Ingredients Thoughtfully: Place the seared roast in the center of the pot, surrounded by potatoes and carrots, so they cook evenly and soak up the flavorful juices.

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.

Cut Vegetables Evenly: Chop carrots and potatoes into similar-sized chunks so they cook evenly and don’t disintegrate.

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.

Rest the Roast: Let the roast rest for 10 minutes after cooking to retain its juices before slicing or shredding.

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.

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