Hey guys! I’ve been super psyched over my very retro Home-Made Onion Soup Mix. I want to use it in everything. It’s been like a little trip back to the past, only better than I remembered.
First the French Onion Dip, and now a super simple old-fashioned pot roast done in the slow cooker. Not quite my Mother’s recipe, though. Because Wine. Yep, Wine and Cream of Mushroom Soup. My Mom would probably roll in her grave if she knew…
Frankly, I’m having an awful week: a leg injury, some kind of weird allergy/sinus thing and I think Chance is going through puberty. Do fixed dogs have puberty? See, I had a proud Mommy moment last month when he first lifted his leg to “go” like a big boy. Ever since, he’s been a pill. He likes to open the closet door and raid the laundry basket. Then I chase him. It’s his favorite game.
So anyway, with all that going on, it seemed to be a good dump it all in the crockpot (if you have an Instant Pot, use that) and see what comes out kind of day. And with very minimal work, what came out was surprisingly good. Luscious meat, silky gravy, and – surprise – the potatoes were all browned and lovely. For best results, tho, be sure to brown the roast, first.
I’ll make this over and over. And I just won’t tell anyone about the canned Cream of Mushroom Soup. Well except you, lol! And you shouldn’t, either. Just let everyone think you’re some kind of mad alchemist chef with the crockpot.
If you like pot roast, look for great prices on Chuck, and stock up. Potatoes are dirt cheap, especially in large bags, and so are carrots. Try to avoid those “baby” carrots; they’re treated with ammonia and other nasties. “We hates them.”
And the wine I used? Leftover. This is a great recipe to use up a bottle languishing in the fridge. I used white coz that’s what we had, but red would have been even better.
Ultimate Pot Roast
- about 3 1/2 pound beef chuck roast
- salt and pepper
- 2 tablespoons vegetable oil
- 1 can Campbell’s Condensed Cream of Mushroom Soup; may use low-sodium
- 1 packet (about 1 ounce) dry onion recipe soup & dip mix, or 1/2 recipe home-made onion soup mix
- 1 cup dry red wine
- 3 cloves garlic, sliced
- 1 package (16 ounces) carrots, peeled and cut into 3 to 4 inch chunks
- 5 – 6 medium-sized russets, peeled
- 2 stalks celery, cut into 2-inch pieces
- 4 small sprigs fresh thyme leaves or about 1/2 teaspoon dried
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
- 8 ounces cremini or baby portobello mushrooms, sliced or cut in half (about 2 cups)
- salt & pepper to taste
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 and bay leaves. Top with the beef. Cover and cook on LOW 7 to 8 hours or high 5 to 6 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 and thyme.
Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture and mushrooms into 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.
adapted from Campbell’s
I’ll be bringing this dip over to Angie’s Fiesta Friday #157, cohosted this week by Andrea @ Cooking with a Wallflower and Su @ Su’s Healthy Living. Thanks, ladies, for making this link party possible!