Mushroom Pot Roast
This is the tastiest roast I have ever made, and it is super easy. I use my cast iron dutch oven and it works perfectly for this. You can’t beat a one pan meal that tastes this good!
- 3-4 pound chuck roast
- 1 tablespoon olive oil
- 1 8-ounce package of small mushrooms
- 1 large yellow onion, chopped
- 1 package dry onion soup mix
- 2 10.75 ounce cans of cream of mushroom soup
- 1 3/4 cups water
Pre-heat your oven to 400° F.
Heat a skillet or the Dutch oven over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the Dutch oven or lidded roaster.
Place the mushrooms and onion around the chuck roast.
Whisk together the two soups and the water until as smooth as possible ( it usually is chunky a bit, that’s ok!) Pour over the roast.
Place the lid on top of the roaster/Dutch oven and place in the preheated oven. Cook for 20 minutes then turn down the oven to 325° F.
Cook for another 4-5 hours until the roast pulls apart easily when touched with a fork.
Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.