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Coffee & Mushroom Pot Roast

An image of prepared Coffee & Mushroom Pot Roast made with beef chuck roast, mushrooms, onion, garlic, coffee, Swanson® Beef Stock and Campbell's® Condensed Cream of Mushroom Soup.
  • prep time: 10 min
  • total time: 4 hr 35 min
  • serves: 6 people
  • calories: 503 1 serving

Coffee and pot roast may sound like an unlikely pairing, but a good cup of joe adds surprising depth and tenderness to the classic dish- especially when it’s also teamed with the richness of Campbell’s® Cream of Mushroom Soup. The result? A fork-tender pot roast and gravy you’ll want to soak up to the last drop- don’t forget to serve it with crusty bread! 


  • 2 tablespoons neutral oil (like vegetable, canola or grapeseed oil)
  • 3 1/2 to 4 pound boneless beef chuck roast, room temperature
  • 8 ounces sliced mushrooms
  • 1 medium yellow onion, thinly sliced (about 1 to 1 1/2 cups)
  • 3 to 4 cloves garlic, chopped
  • 1 1/2 cups coffee (brewed strong)
  • 2 tablespoons all purpose flour
  • 4 cups Swanson® Beef Stock or water
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf


  • 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.

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Calories 503
Total Fat 26 g
Sat. Fat 8 g
Trans Fat 1 g
Cholesterol 187 mg
Sodium 826 mg
Total Carb 8 g
Dietary Fiber 1 g
Sugar 2 g
Protein 59 g
Vitamin D 1 %DV
Calcium 3 %DV
Iron 35 %DV
Potassium 18 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.