Super Simple Pot Roast
I love this on busy days. The smell fills the whole house and makes you wanna slap yourself! We usually eat this over Jasmine rice; something about the nutty flavor of the rice enhances the roast.
I love this on busy days. The smell fills the whole house and makes you wanna slap yourself! We usually eat this over Jasmine rice; something about the nutty flavor of the rice enhances the roast.
- Carbohydrate 3.81188 g
- Cholesterol 0.078 mg
- Fat 3.21729 g
- Fiber 0.00120000001788139 g
- Protein 1.73975 g
- Saturated Fat 0.797248 g
- Serving Size 1 1 Serving (124g)
- Sodium 568.477 mg
- Sugar 3.81067999998212 g
- Trans Fat 1.003722 g
- Calories 51 calories
Step-by-step
- Place soups in crock pot and whisk together.
- Add remaining ingredients to crock pot.
- Cover and turn on high for 6-8 hours.
- Serve with rice or potatoes.
Most cooks fail with a chuck roast by pulling it out of the slow cooker the moment the interior hits 160 degrees Fahrenheit, which results in dry and stringy meat rather than tender strands. Collagen, the primary connective tissue in tougher cuts like the shoulder, requires prolonged exposure to sustained heat above 160 degrees Fahrenheit to melt into gelatin. While the liquid components—beef broth, cream of mushroom soup, and dry onion mushroom mix—maintain a moist cooking environment inside the six-quart slow cooker, thermal energy alone dictates whether the tough muscle fibers finally yield.
Whisking the condensed soup and broth thoroughly before submerging the three-to-five-pound roast ensures an even distribution of sodium and starches, which prevents scorching against the ceramic insert during the six to eight hours on high. As the internal temperature climbs past 205 degrees Fahrenheit, the connective tissues completely dissolve, coating the sliced fresh mushrooms and enriching the surrounding broth. When testing for doneness, insert a fork and twist; if the muscle fibers offer any resistance, the roast needs another thirty minutes of covered simmering to finish the transformation.
Serving this beef over steamed Jasmine rice adds a distinct nutty aroma that contrasts sharply with the savory umami of the bouillon-boosted sauce.
