Pot Roast (made with Mushroom Soup)

This pot roast is super flavorful, hearty, and perfect for a cozy winter evening!

This pot roast is made with Zoup! Portabella Mushroom Bisque. It adds a rich depth of flavor to this pot roast that makes it extra delicious, and it's such an easy addition to this recipe!

This post is sponsored by Zoup! All opinions are our own. This post also includes affiliate links. Read our affiliate disclosure here.

Is there any dish as comforting as pot roast? It's so easy to make, but so rewarding. It's rich, filling, and absolutely delicious, with minimal hands-on time. We made ours in a Dutch oven, but you can also use a crock pot to make it even easier.

This is the perfect recipe to make after a busy day, and it's perfect to feed your whole family. They'll love how filling and delicious it is!

This pot roast is a meal unto itself, but it's also great served with a simple salad to lighten things up. If you're looking for something vegetarian, try our super popular Vegan Mushroom Stew over Mashed Potatoes.

Jump to:

• Pot Roast (made with Mushroom Soup) Ingredients
• Ingredient Spotlight
• How to Make this Pot Roast Recipe
• Substitutions and Variations
• What to Serve with Pot Roast
• Equipment
• Storage
• Tips and FAQ
• Sear your meat
• More comfort food dinner recipes
• 📖 Recipe
• 💬 Reviews

Pot Roast (made with Mushroom Soup) Ingredients

• Boneless beef chuck roast: You want to use a cut of beef that has a lot of connective tissue, like a chuck roast, round roast, or brisket. As it cooks, the collagen in the beef breaks down, making it super tender.
• Kosher salt: You'll need to liberally salt the top and bottom of your roast to get it to brown nicely. Make sure to use a coarse-grain kosher salt.
• High heat oil: You want your pot to be about 450˚F to sear your beef, but low heat oils will start smoking at that temperature. You'll want to use a high heat oil like peanut or avocado oil.
• Beef broth: You'll need a little more liquid to make sure the broth isn't too thick, and we used beef broth instead of water to make sure there's some extra flavor. We also use a small amount to deglaze the pot.
• Onions and garlic: Provides a base of flavor for the pot roast.
• Carrots and baby potatoes: These are added in towards the end of the cooking process. They're what make the pot roast an entire meal!
• Thyme, brown sugar, apple cider vinegar, pepper, Italian seasoning: herbs and seasonings that round out the flavor profile of this pot roast.

Ingredient Spotlight

Zoup! Portabella Mushroom Bisque! This bisque is absolutely delicious on its own, but it's also a super easy way to add richness and umami flavor to the pot roast.

Their mushroom bisque also makes a fantastic addition to holiday recipes like green bean casserole, a pot pie, or anywhere else you would use cream of mushroom soup. It's SO much better than the usual canned stuff, with real vegetables, lots of mushrooms, and tons of flavor.

We absolutely love Zoup! products (their veggie and chicken broths are my favorite, and they use them as the base for their packaged soups!). They were created by the team behind Zoup! Eatery (now Z!Eats), which has been serving soup to customers for over two decades.

The brand uses high quality ingredients and has so many great options for busy weeknights. If mushroom soup isn't your thing, try their Chicken Potpie Soup, Tomato Bisque or Black Bean Chili instead! In addition to soup and broths, Zoup! also offers Culinary Concentrates™, super-premium broth bases available in chicken, beef and savory vegan.

Zoup! products are available for purchase at retailers across the country, through Instacart, and online at ZoupBroth.com, Walmart, and Amazon. You can get 20% off your first Zoup! purchase on Amazon with our code 20CKZOUP at checkout!

How to Make this Pot Roast Recipe

STEP 1: Preheat oven 350˚F. Pat the chuck roast dry with paper towel and season liberally with kosher salt on both sides.

Add a high heat oil, like peanut or avocado oil, to a Dutch oven or large pot over medium high heat. Sear top and bottom for 5-7 minutes, until a deep brown crust forms. If you can, be sure to also sear the sides of the roast. Using tongs will make this fairly easy. Remove roast from the pot and set aside.

STEP 2: Add in ¼ cup of water or beef broth to the pot and use a spatula to scrape off all of the browned beef bits on the bottom of the pan. This process is called deglazing and will help flavor the broth.

STEP 3: Turn heat down to medium/medium low and add in the onions and sauté until translucent, about 5-7 minutes, and then add in garlic and cook for another 2-3 minutes.

STEP 4: Add the mushroom soup, brown sugar, apple cider vinegar, pepper, Italian seasoning, thyme, and beef broth to the pot and then add the meat back in. Cover with a lid and then place in the oven and cook for 90 minutes.

STEP 5: Remove the pot from the oven, then add in the carrots and baby potatoes. Return to the oven and cook for one more hour. Let cool for about 30 minutes, then shred your beef with 2 forks. Serve with mashed potatoes, egg noodles, or polenta or enjoy your pot roast by itself!

Substitutions and Variations

How to make this recipe in a Crock Pot

If you want to make this recipe in a crock pot instead of a Dutch oven, you can sear the meat in separate pan and then add to the slow cooker, or skip that process entirely. Then just add your meat and all of the other ingredients to the crock pot and cook on low for 8 to 10 hours.

• Vegetables: if you don't like potatoes or carrots for some reason, feel free to add in whatever vegetables you prefer. Most veggies will be cooked through after 1 hour in the roast.
• No mushroom soup? If you don't have any mushroom soup on hand, replace with an equal amount of beef broth, or a beef broth and a powdered soup mix or bouillon cube.

What to Serve with Pot Roast

This pot roast has carrots and potatoes in it, but it also works really well served over mashed potatoes, or with another vegetable on the side, like these Roasted Green Beans and Carrots. We also love it with creamy polenta or egg noodles for another option!

You also can't go wrong serving pot roast with a refreshing salad to lighten things up. Try our Shaved Brussels Sprout Salad or this Fall Kale Salad with Apple Cider Vinaigrette.

Equipment

If you're making this recipe without a slow cooker (which is actually a lot faster in terms of overall cooking time), you'll need a Dutch oven or another heavy-sided oven safe pot.

Storage

Stored in an airtight container in the fridge, this pot roast will keep for 3-5 days.

You can also freeze in an airtight container and enjoy within 3 to 6 months. To reheat, defrost the pot roast in the refrigerator overnight, then heat over medium-low in a pot until heated through.

When reheating, you may need to add a little bit of beef broth or water back into the dish to loosen it up a bit.

Tips and FAQ

More tips

• Pat the meat dry: Don't skip this step! It's essential to get a nice sear.
• Add the carrots and potatoes later: If you add them too early, they'll completely fall apart by the time your pot roast is ready. We add them about one hour before the pot roast is ready.
• Make it in a slow cooker: Start by searing the meat in a separate pot (or feel free to skip this step if you're short on time). Then, add everything to the slow cooker and cook for 6 hours on high or up to 10 hours on low.

More comfort food dinner recipes

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