Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Beefy Mushroom Soup Pot Roast




Source of Recipe


Adapted from a recipe on campbellskitchen.com


Recipe Introduction


Called “Wonderful Pot Roast” at the Campbell’s site, I’ve heard people rave about this recipe for years. People who I trust as cooks. When I recently found a good deal on a small chuck roast, and wanted to do it in a slow cooker for a busy day, I decided to give it a try. The recipe calls for placing the vegetables in the bottom of a slow cooker, topping with the browned roast, mixing the soups and water and pouring that over everything and cooking on low for 10 hours. Easy, no real prep. I decided to caramelize my onions. Then went ahead and caramelized the celery and carrots. And added some minced garlic. I omitted one can of water, thinking it would make it way too watery. And a little red wine couldn’t hurt, right? I switched out the tarragon (NOT with beef, thanks) for Penzey’s salt-free Mural of Flavor. When it was finished cooking I decided to thicken the gravy with a roux. Halfway through all of this I realized that I still hadn’t really TRIED the recipe. I had only used it as a base for the resulting combination of ideas. Sigh.


Recipe Link: http://www.campbellskitchen.com/Recipes/RecipeDetails?recipeId=25961

List of Ingredients




2 tablespoons vegetable oil, or more as needed
1 boneless beef chuck roast (2 1/2 to 3 pounds)
6 small red potatoes, cut in half
3 medium carrots, quartered and cut into 4-inch pieces
2 medium onions, cut into slices (pole to pole slices)
2 stalks celery, cut into small dice
2-3 cloves garlic, minced
1/2 c. red wine
1 can (10 3/4 ounces) Campbell's® Condensed Beefy Mushroom Soup
1 can (10 1/2 ounces) Campbell's® Condensed Beef Consommé
1 soup can water
Ground black pepper
1 t. Penzeys Mural of Flavor
Roux for gravy – use the 2:2:1 ratio – 2 T. butter and flour to 1 cup of liquid


Recipe



Place the potatoes in the slow cooker. Heat the oil in a skillet. Brown the beef on all sides. Set aside. Caramelize the onions and celery over medium heat, adding more oil if needed. In the last couple of minutes add the garlic and cook until fragrant. Place on top of the potatoes. Increase the heat under the skillet to medium-high (added more oil if needed) and cook the carrots until slightly browned. Place in slow cooker. Place the meat over the vegetables.

Deglaze the pan with the wine, pour in the soups and the can of water. Add pepper and Mural of Flavor. Stir together and pour over the meat. Cover and cook on low for 10-11 hours, or until very tender.

Make your roux in a saucepan according to the proper ratio.

Place the meat and the vegetables in a serving dish, cover and keep warm. Skim the fat from the liquid, if needed and add to the roux. Taste and adjust seasonings.

Serves 6.