Coffee & Mushroom Pot Roast

Step 1

Preheat the oven to 375 degrees. Coat the bottom of a large Dutch oven with oil over medium high heat. Thoroughly season the roast with salt and pepper. Once the oil in the Dutch oven is hot, add the roast. Let the roast brown for 3 to 5 minutes, or until the roast easily gives away from the bottom of the pan when pulled. Flip, and cook for an additional 5 minutes, until the roast is fully browned. Feel free to sear the sides of the roast as well. Remove the roast and set aside. 

Step 2

Turn the heat to medium and add the mushrooms and onions. Sauté for 3 to 5 minutes until vegetables have browned and softened. Next add the chopped garlic and sauté until fragrant, 2 to 3 minutes.

Step 3

Add the coffee and deglaze the pot, scraping up all of the brown bits at the bottom. In a separate cup, mix the flour and stock until there are no lumps. Add this mixture, the Campbell’s® Cream of Mushroom Soup, and the Worcestershire sauce to the pot and mix thoroughly. Let sauce come to a simmer, and season to taste, then remove from the heat.

Step 4

Add the roast back to the pot and add the bay leaf. Cover with the lid and let cook in the oven for 4 hours or until the roast is tender, flipping it halfway through. Every hour, check the pot and stir from the bottom to ensure the sauce doesn't stick or burn. Once the roast is fork-tender, remove the pot from the oven and remove and discard the bay leaf.  Season with salt and pepper to taste.  Let cool slightly before serving with mashed potatoes, or over rice or pasta.