Pot Roast Mushroom Soup Recipes

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CONTEST-WINNING MUSHROOM POT ROAST



Contest-Winning Mushroom Pot Roast image

Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed potatoes to enjoy every last drop of the rich, beefy gravy. -Angie Stewart, Topeka, Kansas

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 10 servings.

Number Of Ingredients 19

1 boneless beef chuck roast (3 to 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1-1/2 pounds sliced fresh shiitake mushrooms
2-1/2 cups thinly sliced onions
1-1/2 cups reduced-sodium beef broth
1-1/2 cups dry red wine or additional reduced-sodium beef broth
1 can (8 ounces) tomato sauce
3/4 cup chopped peeled parsnips
3/4 cup chopped celery
3/4 cup chopped carrots
8 garlic cloves, minced
2 bay leaves
1-1/2 teaspoons dried thyme
1 teaspoon chili powder
1/4 cup cornstarch
1/4 cup water
Mashed potatoes

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.

Nutrition Facts : Calories 310 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 363mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

SUNDAY POT ROAST WITH MUSHROOM GRAVY



Sunday Pot Roast with Mushroom Gravy image

Provided by Claire Robinson

Categories     main-dish

Time 3h5m

Yield 4 servings with leftovers!

Number Of Ingredients 6

1 (4 to 5-pound) boneless beef bottom round roast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound cremini mushrooms, cleaned and quartered
2 medium yellow onions, halved and sliced
4 cups low-sodium beef broth

Steps:

  • Preheat the oven to 325 degrees F.
  • Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.
  • Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
  • Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
  • To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.

POT ROAST MUSHROOM SOUP



Pot Roast Mushroom Soup image

Not sure what to do with your leftover pot roast? Use the remaining meat to make our hearty and comforting soup with mushrooms in a rich broth.

Provided by Nikki Cervone

Categories     Beef

Time 45m

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion, diced (about 1 cup)
2 cloves garlic, minced
1 teaspoon chopped fresh thyme, plus more for garnish
8 ounces button mushrooms, stems removed and sliced
2 tablespoons balsamic vinegar
4 cups beef stock or beef broth, divided
2 tablespoons cornstarch
2 cups chopped or shredded cooked pot roast
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste

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.

Nutrition Facts : ServingSize 1 small bowl, Calories 321 calories, Sugar 4.4 g, Sodium 833.3 mg, Fat 14.3 g, SaturatedFat 3.3 g, TransFat 0.3 g, Carbohydrate 12 g, Fiber 1 g, Protein 37.7 g, Cholesterol 96.4 mg

AWESOME SLOW COOKER POT ROAST PLUS EXTRAS



Awesome Slow Cooker Pot Roast Plus Extras image

This simple pot roast makes its own gravy in the slow cooker. As a single parent to girls, I am always trying to get the food groups into my abbreviated meals. I threw in potatoes, carrots, yellow squash, and zucchini to add to the original base recipe. They love stew, so this leads them in that direction, but is still a roast. It was a hit. I hope you enjoy it!

Provided by The Boss Of Sauce (TBOS)

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h15m

Yield 16

Number Of Ingredients 8

2 (10.75 ounce) cans condensed cream of mushroom soup
1 ¼ cups water
1 (1 ounce) package dry onion soup mix
5 ½ pounds pot roast
2 potatoes, cut into cubes
2 carrots, sliced and halved
1 yellow squash, sliced
1 zucchini, halved lengthwise and sliced

Steps:

  • Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.
  • Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.

Nutrition Facts : Calories 401.5 calories, Carbohydrate 9.9 g, Cholesterol 140.3 mg, Fat 13.4 g, Fiber 1.3 g, Protein 57.1 g, SaturatedFat 4.5 g, Sodium 480 mg, Sugar 1.4 g

POT ROAST IN FOIL



Pot Roast in Foil image

The best, no fail way to cook a roast. I give this recipe to all new brides, and they and their new husbands love it!! You can add cubed potatoes and sliced carrots to the roast before sealing it in foil, but I like to serve it over mashed potatoes and gravy. Also, you could substitute using a four pound bone-in roast.

Provided by LBEECH

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 4h10m

Yield 8

Number Of Ingredients 4

3 pounds bottom round
1 (10.75 ounce) can condensed cream of mushroom soup
1 packet dry onion soup mix
2 tablespoons water

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Place a piece of foil, about 30 inches long, into the bottom of a 9x13 inch roasting pan. Place the roast on the foil in the pan.
  • In a separate small bowl, combine the mushroom soup with the onion soup mix. Mix well and pour over the roast. Sprinkle with the water. Fold foil over and seal all edges.
  • Bake at 300 degrees F (150 degrees C) for 4 hours.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 3.1 g, Cholesterol 108.9 mg, Fat 25.1 g, Fiber 0.1 g, Protein 35.1 g, SaturatedFat 9.4 g, Sodium 410.8 mg, Sugar 0.6 g

OVEN POT ROAST



Oven Pot Roast image

This is so easy and tastes great. It makes wonderful gravy while it's cooking.

Provided by BECKYSMITH

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h15m

Yield 12

Number Of Ingredients 7

½ cup all-purpose flour
ground black pepper to taste
3 ½ pounds rump roast
¼ cup butter
½ (1 ounce) envelope dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup dry vermouth

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
  • In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.
  • In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
  • Cover and bake in preheated oven for 3 hours or until desired doneness.

Nutrition Facts : Calories 375.4 calories, Carbohydrate 7.8 g, Cholesterol 90.9 mg, Fat 24.3 g, Fiber 0.2 g, Protein 27.2 g, SaturatedFat 10.3 g, Sodium 360.1 mg, Sugar 1.2 g

POT ROAST CREAM OF MUSHROOM:



Pot Roast Cream of Mushroom: image

This is an easy pot roast to make with just salt and pepper as seasonings. This is a great recipe for a beginner cook. If you have any questions e-mail me: [email protected]

Provided by Alan Leonetti

Categories     Roast Beef

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 4

1 (3 -4 lb) chuck roast
1 (10 ounce) can Campbell's Cream of Mushroom Soup
salt
pepper

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.

Nutrition Facts : Calories 937.2, Fat 71.4, SaturatedFat 28.1, Cholesterol 234.7, Sodium 729.4, Carbohydrate 5.5, Sugar 1.2, Protein 63.9

MUSHROOM POT ROAST



Mushroom Pot Roast image

Mushroom lovers will tingle with excitement when they see this tender, slow-cooked roast. My recipe calls for a 1/2-pound of fresh sliced mushrooms along with onion, garlic and other seasonings and ingredients.

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 8-10 servings.

Number Of Ingredients 11

1 boneless beef chuck roast (3 to 4 pounds)
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons olive oil
4 cups water
1 large onion, chopped
1 celery rib, sliced
4 garlic cloves, peeled and sliced
4 teaspoons beef bouillon granules
2 bay leaves
1/2 pound sliced fresh mushrooms

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.

Nutrition Facts : Calories 272 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 376mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.

CAMPBELL'S® SLOW COOKER SAVORY POT ROAST



Campbell's® Slow Cooker Savory Pot Roast image

This tender pot roast is braised to perfection in a mixture of Campbell's® Condensed Cream of Mushroom Soup, onion soup and recipe mix, carrots, and potatoes.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 8h10m

Yield 6

Number Of Ingredients 5

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)
1 (2 ounce) pouch Campbell's® Dry Onion Soup and Recipe Mix
6 small red potatoes, halved
6 medium carrots, cut into 2-inch pieces
1 (3 pound) boneless beef bottom round roast or chuck 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.

Nutrition Facts : Calories 683.4 calories, Carbohydrate 42 g, Cholesterol 147.1 mg, Fat 33.3 g, Fiber 6.8 g, Protein 50 g, SaturatedFat 12.5 g, Sodium 1356.9 mg, Sugar 6.4 g

PRESSURE-COOKER MUSHROOM POT ROAST



Pressure-Cooker Mushroom Pot Roast image

Packed with wholesome veggies and tender beef, this is one company-special entree that will delight all ages. Serve mashed potatoes alongside to soak up every last drop of the beefy gravy. -Angie Stewart, Topeka, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 10 servings.

Number Of Ingredients 20

1 boneless beef chuck roast (3 to 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1-1/2 cups dry red wine or reduced-sodium beef broth
1-1/2 pounds sliced fresh shiitake mushrooms
2-1/2 cups thinly sliced onions
1-1/2 cups reduced-sodium beef broth
1 can (8 ounces) tomato sauce
3/4 cup chopped peeled parsnips
3/4 cup chopped celery
3/4 cup chopped carrots
8 garlic cloves, minced
2 bay leaves
1-1/2 teaspoons dried thyme
1 teaspoon chili powder
1/4 cup cornstarch
1/4 cup water
Mashed potatoes
Chopped fresh parsley, optional

Steps:

  • Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 8-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil. Add wine to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return beef to pressure cooker., Add mushrooms, onions, broth, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer back to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with mashed potatoes, meat and vegetables. If desired, top with chopped parsley. , Freeze option: Place roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

Nutrition Facts : Calories 316 calories, Fat 15g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 373mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

ROASTED MUSHROOM SOUP



Roasted Mushroom Soup image

This is a mushroom lover's dream! As the cold weather rolls in, we'll all be craving simple warm soups. This one is easy and delicious! If making this for a family, I suggest doubling the recipe, as it disappears fast!

Provided by Coffeecrazed

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 13

1 (8 ounce) package fresh mushrooms, halved
1 clove garlic, minced
1 teaspoon rosemary
¼ teaspoon salt
3 tablespoons olive oil
2 tablespoons butter
2 onions, sliced
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
½ cup heavy cream, divided
1 (14.5 ounce) can chicken broth
½ cup milk
¼ teaspoon ground black pepper

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Mix the mushrooms, 1 minced clove garlic, rosemary, and salt together in a bowl. Drizzle the olive oil over the mushroom mixture, and toss to coat evenly; transfer to a baking sheet.
  • Roast the mushrooms in the preheated oven until golden brown, about 15 minutes.
  • Melt the butter in a large saucepan over medium heat. Stir the onions, 2 minced cloves garlic, and the thyme into the melted butter; cook and stir until the onions are completely soft, 7 to 10 minutes.
  • Combine the mushroom mixture and the onion mixture in the bowl of a blender or food processor with about half of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir the remaining heavy cream, the chicken broth, milk, and black pepper through the blended mixture; bring the resulting soup to a simmer, and cook until the flavors are thoroughly combined, at least 15 minutes.

Nutrition Facts : Calories 303.5 calories, Carbohydrate 10.6 g, Cholesterol 60.7 mg, Fat 28 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 12.3 g, Sodium 650.7 mg, Sugar 5.2 g

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1. In a frying pan, melt the butter, add the mushrooms, onions, thyme, salt and pepper. Saute until the mushrooms are soft and the onions are translucent. 2. Transfer the mushrooms to the slow cooker bowl. Add the chicken broth. 3. Cook on low for 7 -8 hours or high for 5 - 6.
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LEFTOVER POT ROAST SOUP – GOOD DINNER MOM
2014-09-12 Add the wine and cook until it is absorbed. Add the cornstarch mixture and remaining 3 cups of beef broth and the beef. Bring to a boil, reduce the heat and simmer for 15 minutes. Mix in the parsley and remove from heat. Let sit 5 minutes and soup will continue to thicken. Give a final stir and serve.
From gooddinnermom.com


INSTANT POT ROAST MUSHROOM SOUP - ALL INFORMATION ABOUT HEALTHY …
On a 6-quart Instant Pot®, select the Saute setting. Heat the oil. Add the beef (in batches, if needed) and cook for 15 minutes or until well browned on all sides. Remove the beef from the pot. Heat the oil.
From therecipes.info


COCA-COLA POT ROAST RECIPE (FOR A SLOW COOKER)
2022-04-06 This pot roast recipe serves 6-8. Ingredients. 4 pounds chuck roast; 1 tablespoon vegetable oil; 1 medium onion; 4 carrots; 4 ribs celery; 1 bulb garlic, sliced in half crosswise; 1-1/2 pounds small potatoes; 1 package Lipton’s onion soup mix; 1 can cream of mushroom soup; 2 cups beef broth; 1 355ml bottle Mexican Coca-Cola; 1 bay leaf; Salt ...
From tasteofhome.com


RANCH SLOW COOKER POT ROAST RECIPE - RECIPETIPS.COM
Directions. Place roast in slow cooker. Blend mixes with water or beef broth and pour over roast. Cook roast on low 6-8 hours. NOTE: Carrots, potatoes, onions and mushrooms can be added. You will need to check directions for your slow cooker to see if they can be added in the beginning or at a later time. If gravy is too thin when you removed ...
From recipetips.com


POT ROAST MUSHROOM SOUP - CLOSET COOKING
2009-01-29 directions. Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their moisture and it has evaporated, about 15-20 minutes. Add the garlic and thyme and cook until fragrant, about 1 minute. Mix in the flour and cook for 2-3 minutes.
From closetcooking.com


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