Description
This pot roast is super flavorful, hearty, and perfect for a cozy winter evening!
Ingredients
- 3 lb. boneless beef chuck roast
- 1 tablespoon kosher salt
- 1 tablespoon high heat oil, like avocado or vegetable oil
- 1 large yellow onion, sliced into 1/2" wedges
- 6 cloves garlic, roughly chopped
- 16 oz Zoup! Portabella Mushroom Bisque
- 1 cup + 2 tablespoons beef broth, divided
- 1 tablespoon brown sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 4 sprigs fresh thyme
- 3 large carrots, cut into 2-inch pieces
- 1 lb baby potatoes, halved
Instructions
- Preheat oven 350˚F.
- Pat the chuck roast dry and season liberally with kosher salt on both sides. Add oil to a Dutch oven or large pot over medium high heat. Sear each side for 5-7 minutes, until a deep brown crust forms. Remove roast from the pot and set aside.
- Add 2 tablespoons of beef broth to the pot to deglaze the bottom of the pot (scrape off all the brown bits to add that flavor back to your roast!).
- Reduce heat to medium/medium low. Add in the onions and sauté until translucent, about 5-7 minutes, and then add in garlic and cook for another 2-3 minutes.
- Add the mushroom soup, beef broth, brown sugar, apple cider vinegar, pepper, Italian seasoning, and thyme 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.
- 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 slightly before shredding your beef with 2 forks. Remove the thyme sprigs before serving. Enjoy!
Notes
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.
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.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Category: Main Dishes
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 627
- Sugar: 15.9 g
- Sodium: 784.7 mg
- Fat: 26.5 g
- Carbohydrates: 53.6 g
- Fiber: 2.7 g
- Protein: 41.4 g