I have made this recipe and it’s delicious. So easy and the meat just melts in your mouth. Perfect comfort food.
I have made this a few times and it comes out wonderful every time. Somewhere along the way, I started adding 1 tablespoon balsamic vinegar to the soups. I thought it was in the recipe but I see now that it’s just in my notes. The flavor it adds is delicious! Maybe a little like stroganoff.
Savory pot roast in a creamy gravy that’s just perfect for serving over mashed potatoes or noodles.”
Ingredients
1 (5 pounds) boneless beef chuck roast
salt and ground black pepper to taste
2 (10.75 ounces) cans condensed golden mushroom soup
2 (8 ounces) cans sliced mushrooms, drained
1 (10.75 ounces) can condense cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 ½ teaspoons minced garlic
Directions
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.
Nutrition Info:
Per Serving: 336 calories; 16.9 g fat; 11.1 g carbohydrates; 33.4 g protein; 108 mg cholesterol; 1153 mg sodium.
Reviews:
I made this with a bottom roast because it was on sale. Cut off a lot of the fat and cooked it as the recipe says less the two cans of mushrooms (I don’t like mushrooms). It was SO good. Shredded the meat and served it over egg noodles like in the picture. So easy and definitely comfort food. Next time I’m going to try seasoning the meat more.
This was great comfort food and easy to assemble. I used a can of cream of mushroom with roasted garlic instead of adding minced garlic and cut the recipe in half. Served it over egg noodles. I will be making this again!
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