Golden Mushroom Pot Roast
This is a simple recipe using Campbell's Golden Mushroom Soup and Knorr's Vegetable Soup Mix. It was a nice change from the usual Cream of mushroom soup and Lipton's onion soup mix. I hope you like it!
This is a simple recipe using Campbell's Golden Mushroom Soup and Knorr's Vegetable Soup Mix. It was a nice change from the usual Cream of mushroom soup and Lipton's onion soup mix. I hope you like it!
- Carbohydrate 17.2172080515523 g
- Cholesterol 161.02529135 mg
- Fat 44.0217795084996 g
- Fiber 0.00766666679156588 g
- Protein 38.9224975682173 g
- Saturated Fat 17.7356872225554 g
- Serving Size 1 1 Serving (244g)
- Sodium 154.242405799982 mg
- Sugar 17.2095413847607 g
- Trans Fat 5.3524832993332 g
- Calories 629 calories
Step-by-step
- Mix 1st 3 ingredients and dust chuck roast completely.
- Brown the meat in a small amount of oil
- Mix the Knorr dry soup mix, Campbells soup, and water and pour in large pot.
- Place the browned meat in pot.
- Cover and Simmer on very low for 3 to 3 1/2 hours till it falls apart.
- After about 2 hours, if you like onions, quarter a couple of them and throw in the pot. They will be tender and not dissolved if you wait till the last hour.
- After its done cooking, whisk a little cold water with 3 tbl flour in a small bowl till no lumps and pour in the pot. Stir until thick.
- Chow down
Deeply browned beef yields a mahogany surface and a savory aroma that fills the kitchen long before carving. Achieving this requires mastering the sear. Dredging a three-pound chuck roast in a seasoned flour mixture builds the initial exterior crust. Brown that surface completely in a hot pan with a small amount of oil before moisture is introduced.
Simmering demands patience and precise heat control. Cover the pot and maintain a very low simmer for three to three and one-half hours. The collagen within the chuck roast needs this sustained, gentle thermal energy to break down into gelatin. Boiling the meat will seize the muscle fibers and result in dryness rather than the desired tender texture.
Timing dictates the structural integrity of added vegetables. Quartered onions added during the final hour of simmering retain distinct layers without dissolving entirely into the braising liquid. Finishing the sauce requires whisking three tablespoons of flour with cold water until lump-free, then stirring this slurry into the simmering liquid until thickened.
Alternative canned soups or dry vegetable soup bases alter the sodium levels and flavor profiles of the final gravy. Adjust seasoning carefully if swapping commercial bases.
