Mushroom pot roast has the easiest, most delicious gravy you've ever tasted!

Mushroom Pot Roast Recipe – Mom’s Comfort Food


Classic pot roast is a comfort food for many. The method turns a cheap, tough cut of meat into a tender, succulent roast. This mushroom pot roast version makes a fabulously rich gravy, so be sure to make some mashed potatoes, rice, or noodles to fully enjoy it.

Mushroom Pot Roast Recipe

1 pound white mushrooms
1 can condensed cream of mushroom soup, undiluted
1 soupcan of water
1/2 cup sour cream (may substitute milk)
1/4 cup red wine (may substitute balsamic vinegar)
1 package dry au jus gravy mix (may substitute dry onion soup mix or mushroom gravy mix)
2 to 3 pounds boneless beef chuck roast (see Notes)
1 to 2 Tablespoons Worcestershire sauce
1 teaspoon (about) garlic powder, optional
Salt and freshly-ground black pepper
Olive oil for searing meat
1/2 cup diced sweet onions

Brush mushrooms clean. Trim stem ends and cut mushrooms in half (large ones in quarters). Set aside.

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In a large bowl, whisk together cream of mushroom soup, water, sour cream, red wine, and au jus mix until combined.

Rub both sides of the beef chuck roast with Worcestershire sauce, then sprinkle both sides with garlic powder, salt, and pepper.

Preheat oven to 375 F.

Place a deep, heavy skillet or Dutch oven (see Notes) over medium-high heat. When hot, coat the bottom of the pan with a thin layer of olive oil. Sear the seasoned pot roast on both sides, turning only once, to get a nice browned crust.

Remove from heat and top the roast with the onions and mushrooms.

Spoon the soup mixture over the vegetables on top of the roast. Cover tightly with a lid and bake for 1-1/2 to 2 hours until tender. If the gravy is too thick, whisk in water to desired consistency.

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Serve with rice, mashed potatoes, or noodles to enjoy the rich gravy.

Yield: 6 to 8 servings

• This method works well with any type of pot roast, including chuck boneless, 7-bone, blade, cross-rib or shoulder clod, or brisket. Feel free to use a larger cut to suit your family with no need to adjust the rest of the ingredient amounts. The recipe adapts well. Larger cuts will increase the roasting time accordingly.

• I like to use a deep hard-anodized skillet with a domed lid, but a large Dutch oven with a lid also works well. If you do not have either, use a 9- x 13-inch baking pan lined with non-stick foil and cover to bake with heavy-duty foil.

• Variations: Feel free to sprinkle on a teaspoon of dried herbs such as oregano, basil, or tarragon. Whole, peeled garlic cloves added in with the mushrooms and onions is also a good option. The whole roasted cloves come out with a nutty flavor and not a strong garlic flavor as you might think.

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Mushroom Pot Roast Recipe Photo ©2017 Peggy Filippone
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