Hey guys! I’ve been super psyched over my very retro Home-Made Onion Soup Mix. While you can’t say this about everything, it’s been like a little trip to the past that’s actually turned out better than I remembered! One thing I’ve been using it for is this Campbell’s Ultimate Slow Cooker or Instant Pot Roast.
Campbell’s Ultimate Slow Cooker or Instant Pot Roast
First, of course, I used the Onion Soup Mix for the Famous retro French Onion Dip. Then I branched out until I was kind of surprised to find I had enough recipes using the soup mix to make my own little Lipton’s Onion Soup Collection. And this Campbell’s Ultimate Slow Cooker or Instant Pot Roast is the perfect addition to that collection.
About Campbell’s Ultimate Slow Cooker or Instant Pot Roast:
I grew up with a pot roast my Mom made using Lipton’s Onion Soup Mix. I made it recently for my site when I realized I’d never posted it. I call it That Old Lipton Onion Soup Pot Roast Recipe. Campbell’s Ultimate Slow Cooker or Instant Pot Roast isn’t that recipe; this one’s a little fancy dancy and makes its own gravy. Yep, you heard me! And strangely, Campbell’s Ultimate Slow Cooker or Instant Pot Roast has the onion soup, wine and wait for it: Cream of Mushroom Soup. What a combo of ingredients, right? But it really is tasty and my fave octogenarians, the folks, loved it. And so did I.
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 (he’s so smart) and raid the laundry basket. Then I chase him. It’s his favorite game, but my leg is killing me and I don’t think I have a pair of socks left without holes from his sharp little teeth!
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 – I was so excited to develop this for my Instant Pot, too) 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.
Homemade Onion Soup Mix
Making Campbell’s Ultimate Slow Cooker or Instant Pot Roast:
I’ll make Campbell’s Ultimate Slow Cooker or Instant Pot Roast over and over and that’s saying a lot since I’m kind of a food snob at times. Or maybe I should say more of a scratch cook and I can’t help but be just a bit guilty about the can of mushroom soup. I know, it’s crazy – most of America uses it, right? It’s really good in this 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 or Instant Pot!
There is one convenience item that I have to be pretty desperate to ever buy. Like there’s a zombie apocalypse and there’s only one bag of carrots left in the world desperate. It’s the precut “baby” carrots that are treated with ammonia and other nasties. “We hatessss them.” So in a pinch use them for this recipe, but for best results, and to have carrots large enough to hold up to the braise in the slow cooker or the instant pot, you’re better off with whole carrots, peeled.
Saving Money on Campbell’s Ultimate Slow Cooker or Instant Pot Roast:
If you like pot roast, look for great prices on Chuck, and stock up when the roasts are at a low. Great prices are to be found especially in the fall and around holidays where the more specialty roasts are on used, like around Christmas and New Year and even Valentine’s Day. Something has to be done with the rest of the beef, and the lesser cuts like the chuck are often on deep sale.
Potatoes are dirt cheap, especially in large bags, and so are carrots. Those “baby” carrots? They usually cost more than the real carrots in the bag, especially the ones in the larger packages.
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.
Campbell’s Ultimate Slow Cooker or Instant Pot Roast
Campbell's Ultimate Slow Cooker 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 for 5 to 6 or until the beef and vegetables are fork-tender.
Remove the beef and vegetables 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 juices in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens and the mushrooms are tender. Taste and adjust seasonings. Serve with the beef and vegetables.
adapted from Campbell’s
Campbell's Ultimate Instant 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 Instant Pot until using the Saute function; when the Instant Pot indicates Hot, add the oil and wait until it begins to shimmer. Add the seasoned beef (cut in half, if necessary) and cook until well browned on all sides. Beef may need to be moved around a bit after the initial sear to brown all over due to the doming of the Instant Pot bottom. Remove beef and set aside. (If working in two batches, add a little more oil before browning the second half, if needed.)
Add the soup, soup mix, wine, and garlic to the Instant Pot, gently scraping the bottom to incorporate any fond, making sure to get all of the fond off the bottom. Stir in the carrots, potatoes, and celery. Top with the thyme and bay leaves. Top with the beef and any juices. Cover, seal and set pressure cooker to Manual, adjust to high and adjust time to 45 minutes. When finished, allow the pressure cooker to go to Keep Warm for 20 minutes then release any remaining pressure manually.
Remove the beef & vegetables from the cooker, cover and keep warm. Remove and discard the bay leaves and thyme. Set Instant Pot back to Saute.
Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture and mushrooms into the juices in the cooker. Saute, stirring often, until the mixture boils and thickens and the mushrooms are tender. Taste and adjust seasonings. Serve with the beef and vegetables.
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I’ll be bringing Campbell’s Ultimate Slow Cooker or Instant Pot Roast 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!
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