Ingredients
- 4 tablespoons vegetable oil
- 1 pound sliced button mushrooms
- 2 10.75 ounce cans condensed cream of mushroom soup
- 1 1 ounce package dry onion soup mix
- 1 1/4 cups chicken stock
- 5 1/2 pounds chuck roast
- fresh chopped parsley for garnish
Instructions
- In a cast iron skillet over high heat, add 2 tablespoons of oil. Sauté mushrooms until browned, then transfer to the Crockpot.
- Meanwhile, season the chuck roast with salt and pepper to taste. After transferring the mushrooms, add the remaining oil to the skillet and sear the roast on both sides until browned. Then transfer to the Crockpot.
- In a bowl, whisk together the cream of mushroom soup, dry onion soup mix, and chicken stock. Pour over the roast in the slow cooker.
- Cover and cook on low for 8-9 hours or on high for 3-4 hours. Once cooked, remove the roast from the Crockpot and stir the remaining sauce.
- Serve the roast sliced topped with sauce from the Crockpot and garnish with fresh parsley.
Nutrition
Notes
Pro Tips for the Best Mushroom Pot Roast
- Pat the roast completely dry before searing: Surface moisture is the enemy of a good crust. Paper towels, every surface, until it feels almost tacky. A dry roast in a hot pan equals a deep, flavorful sear. A wet roast in a hot pan equals steam and a grey exterior with no flavor development.
- Get the pan genuinely hot before the meat goes in: Not warm. Hot. You should see the oil shimmer and just begin to smoke. The temperature drop when the cold meat hits the pan is significant — if you start with a merely warm pan, it will never recover to searing temperature.
- Don't move the roast during the sear: Set it down and don't touch it for 2 to 3 minutes. A properly seared piece of meat releases cleanly from the pan when the crust has formed. If it sticks when you try to flip, it's not ready.
- Deglaze the pan after the sear: Those dark bits stuck to the bottom of your cast iron are concentrated flavor. A splash of stock, a wooden spoon, and 30 seconds of scraping adds a whole layer of depth to your sauce.
- Cook on Low if you have the time: High heat cooks the roast faster, but Low heat gives the collagen more time to break down into gelatin — the signature fall-apart texture and glossy, rich sauce. Eight to nine hours on Low is significantly better than 3 to 4 on High.
- Let it rest before cutting: Five minutes of resting allows the juices to redistribute through the meat. Cut into it immediately and the juices run out onto your cutting board instead of staying in the beef.