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Ultimate Slow-Cooked Pot Roast

Ultimate Slow-Cooked Pot Roast

5 5

Pot roast goes upscale in this fantastic recipe featuring seasoned beef chuck roast that is slow cooked in an exquisite combination of fresh vegetables, fresh herbs, red wine, garlic, cream of mushroom soup and dry onion soup mix. The result is a mouthwatering meal that’s guaranteed to impress!

serves 6 people


cost per recipe: $38.76

The price is determined by the national average.

  • 3 1/2

    pounds boneless beef chuck roast (about 1 roast)

  • 1/4

    teaspoon salt

  • 2 1/2

    tablespoons vegetable oil

  • 1/8

    teaspoon ground black pepper

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 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 1/4

    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

  • 1/4

    cup cold water

  • 8

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

view nutrition info

How to Make It

Step 1

Season the beef with the salt and black pepper.

Step 2

Heat the oil in a 12-inch skillet over medium-high heat.  Add the beef and cook until well browned on all sides.

Step 3

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.

Step 4

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.

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Made With
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

Buy Now

Ratings & Reviews

  • sheridazz

    January 21, 2016

    Family loved it.

    I made my first pot roast and last pot roast almost 50 years ago. I tried to copy what my mother did and had a complete failure. I tried this recipe in my crock pot and had a hit...love, love, love this recipe. I bought another roast to make next week. I took the advice of one of the reviewers and added in a jar of au jus for extra gravy. Everyone loved this recipe. Thank you Campbell's for another meal which is easy to prepare. Caution...the smell from the cooking will make you hungry ALL day.

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  • SanDiegoCook

    April 24, 2015

    So delicious!

    I was bummed when I couldn't find my old pot roast recipe, so I tried this one. I loved it! I didn't have 8 hours, so I cooked it on high for 2 hours and then 4 hours on low. I used Campbell's Golden Mushroom soup plus a can of Campbell's Beef Consomme. (I always like lots of sauce) Yummy combination! Otherwise I cooked it just as the recipe called for. It was delicious!

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  • Bapper23

    November 14, 2013

    Lottsa flavor - with some additions.

    Followed the recipe but added more carrots and potatos. Take the time to darken the meat as the recipe states. More visually appealing for a pot roast. I also threw in some Old Bay seasoning, dry mustard and a couple of tablespoons of worchestire sauce. OK, a little more wine. Definately wait to put in the mini bello mushrooms in the last ten minutes.... much tastier. Also added a bit of corn starch with the flour. Great foundation but experiment a little with your own additions. My sister-in-law had seconds.... and that NEVER happens!

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  • William M.

    February 6, 2019

    The BEST

    I have made countless pot roasts, and used many recipes. This is the only one I'll make from now on. The meat was amazing, and the flavor of the gravy was outstanding. I didn't have fresh herbs, so I used dry from jars. It worked fine. This is a keeper!

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  • Dani Q.

    January 20, 2019

    Best Roast I Have Ever Made

    What a great dinner! So tender and flavorful. For the wine, I used a Merlot. Highly recommend❤️

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