Golden Mushroom Pot Roast Recipes

GOLDEN MUSHROOM POT ROAST

Steps:

• Mix 1st 3 ingredients and dust chuck roast completely. Brown the meat in a small amount of oil Mix the Knorr dry soup mix, Campbells soup, and water and pour in large pot. Place the browned meat in pot. Cover and Simmer on very low for 3 to 3 1/2 hours till it falls apart. After about 2 hours, if you like onions, quarter a couple of them and throw in the pot. They will be tender and not dissolved if you wait till the last hour. After its done cooking, whisk a little cold water with 3 tbl flour in a small bowl till no lumps and pour in the pot. Stir until thick. Chow down

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.

BEEF ROAST WITH GOLDEN MUSHROOM GRAVY

Steps:

• Rub roast with oil.
• Mash garlic with salt and pepper and rub over roast and insert garlic in roast by making slits.
• Heat 2 tbsp olive oil in a Dutch oven, place roast in and brown on all sides.
• After browning, place roast in the middle of a large piece of heavy duty aluminum foil.
• Pour soup over roast, sprinkle the onion soup mix over this.
• Seal the foil securely and place entire package into a 9x13-inch baking pan.
• Bake at 350°F for three hours.
• When you open the foil, the gravy is done and the meat is very tender.

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.

CROCK POT GOLDEN MUSHROOM ROAST

Steps:

• Place mushrooms, potatoes, and beef in crock pot.
• Mix Golden Cream of Mushroom Soup and dry onion soup.
• Add beef roast.
• Cover and cook on low 8 to 10 hours.

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.