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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Ultimate Slow-cooked Pot Roast

6.0

3 ½ pounds boneless beef chuck roast (about 1 roast)

¼ teaspoon salt

2 ½ tablespoons vegetable oil

⅛ teaspoon ground black pepper

1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup

1 packet (about 1 ounce) dry onion recipe soup & dip mix

1 cup dry red wine

3 cloves garlic, sliced

1 package (16 ounces) baby-cut carrots

1 ¼ pounds red potato, cut in half

2 stalks celery, cut into 2-inch pieces

4 small sprigs fresh thyme leaves

2 bay leaf

1 (6-inch) sprig fresh rosemary leaves

2 tablespoons all purpose flour

¼ cup cold water

8 ounces cremini or baby portobello mushrooms, cut in half (about 2 cups)

Season the beef with the salt and black pepper
Heat the oil in a 12-inch skillet over medium-high heat
Add the beef and cook until well browned on all sides
Stir the soup, soup mix, wine and garlic in a 6-quart slow cooker
Stir in the carrots, potatoes and celery
Top with the thyme, bay leaves and rosemary
Top with the beef
Cover and cook on LOW 7 to 8 hours or until the beef and vegetables are fork-tender
Remove the beef from the cooker, cover and keep warm
Remove and discard the bay leaves, rosemary and thyme
Stir the flour and water in a small bowl until the mixture is smooth
Stir the flour mixture and mushrooms in the cooker
Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens and the mushrooms are tender
Serve with the beef

Course🍽️Main Course

Diets🥩Carnivore...

Category🍖Pot Roast

Cuisine🇺🇸American

Occasions👨‍👩‍👧‍👦Family Dinner🎉Holiday

Season🔁Year-round

DifficultyMedium ⏰ 8h

Created 77 weeks ago

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