Pot Roast Mushroom Soup Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.
• Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
• Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
• To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
• In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.
• In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
• Cover and bake in preheated oven for 3 hours or until desired doneness.

Steps:

• Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
• Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

Steps:

• Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.

Steps:

• Sprinkle beef with garlic powder and pepper. In a Dutch oven over medium-high heat, brown meat in oil on all sides. Add the water, onion, celery, garlic, bouillon and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1 hour., Add mushrooms. Cover and simmer 30 minutes longer or until meat is tender. Discard bay leaves. Thicken cooking liquid if desired; serve with beef.

Steps:

• Preheat oven to 350 degrees F.
• Place heavy duty aluminum foil (Reynolds Wrap) in a shallow baking sheet with all 4 edges of foil long enough to bring up and cover the roast.
• Place roast onto the foil and salt and pepper both sides.
• Pour soup over top of roast.
• Bring up the sides of the foil and seal all of the edges very tightly.
• Place into oven at 350 degrees F. and cook for 1 hour.
• Reduce heat to 300 degrees F. and cook for the remaining 2 hours.
• Unwrap roast and remove to a cutting board to slice the meat.
• Pour the delicious gravy into a bowl.
• Serve with mashed potatoes using the gravy for the meat and potatoes.
• Enjoy this YUMMY meal.

Steps:

• 1. Melt the butter in a pan.
• 2. Add the onions and saute until tender, about 5-7 minute.
• 3. Add the garlic and saute until fragrant, about 1 minute.
• 4. Add the mushrooms and thyme and saute until browned, about 12-17 minutes.
• 5. Add the wine and deglaze the pan.
• 6. Add the broth and beef and simmer for 15 minutes.
• 7. Meanwhile melt the butter in another pan.
• 8. Mix in the flour and cook until golden brown.
• 9. Mix some of the flour mixture into the soup to thicken to the desired consistency.