Mushroom Soup Pot Roast

When we're craving something warm, comforting, and plain easy to make, we always find myself reaching for pot roast. This Mushroom Soup Pot Roast is braised in a can of Cream of Mushroom Souppotatoes, carrots, and onions, for the most tender, juicy pot roast that melts in your mouth and is topped with a gravy so good, you'll want to lick the pan!

This is our favorite dish to prepare when we 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.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

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! 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 potatoor 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 solid 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.

Kitchen notes

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.

Our 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 good 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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Mushroom Pot Roast FAQs

Can we use a different cut of meat for this recipe?

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.

Can we use fresh mushrooms instead of mushroom soup?

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.

What type of stock or liquid works best?

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.

Can we make this recipe in a slow cooker?

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.

Can we add other vegetables to the dish?

Definitely! Celery, parsnips, or turnips work well. Add mushrooms, zucchini, or green beans during the last hour of cooking to prevent overcooking.

What's the best way to thicken the sauce?

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.

How do we avoid mushy vegetables?

Cut vegetables into large, even pieces. If using delicate vegetables like green beans or zucchini, add them in the last hour of cooking.

Can we make this recipe ahead of time?

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.

How should we store leftovers?

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.

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

Method

1. Pat the pot roast dry with paper towels. Season generously with salt and black pepper on all sides.
2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
3. Add the roast and sear for 3-4 minutes on each side until browned. Remove the roast from the pot and set it aside.
4. In the same pot, add the sliced onion and garlic. Sauté for 2-3 minutes until fragrant and slightly softened.
5. Stir in the mushroom soup and Italian herbs. Mix well to combine.
6. Add the stock (or water/beer) to thin the sauce slightly. Bring to a simmer.
7. Return the pot roast to the pot, nestling it into the mushroom sauce.
8. Add the carrots and potatoes around the roast.
9. 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.
10. Remove the roast from the pot and let it rest for a few minutes. Slice or shred as desired.
11. Serve the roast with the carrots, potatoes, and the mushroom sauce spooned over the top.