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!
cost per recipe: $38.59
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.
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.
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!
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!
AMAZING RECIPE FROM 1970s
I have been making this chuck roast recipe for many, many years. Its is the BEST recipe I have ever made for chuck roast and never fails. It is company worthy. I add onions and carrots (sometimes celery) and serve it with mashed potatoes bc the gravy is to die for!!! This is a wonderful Campbell's creation !!
So moist, savory and delicious!!!
Just made this for the first time yesterday and can't stop eating it, it's that good!!! Had to take a few ingredients out that I didn't like or couldn't have and it still came out great! The only thing I found is that after 7hours of cooking on low I had to add some more water to make gravy and to cover the roast so the meat could get tender enough to shred apart. 8hour cool time but SO WORTH IT!!! P.S. If you can get Angus beef. It came out way better than the stores!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.