POT ROAST MUSHROOM SOUP
Not sure what to do with your leftover pot roast? Use the remaining meat to make our hearty and comforting soup with mushrooms in a rich broth.
Provided by Nikki Cervone
Categories Beef
Time 45m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion and saute for about 5 minutes, or until soft and translucent.
- Add the garlic and thyme and saute for an additional 30 seconds, stirring constantly.
- Add the mushrooms and continue to cook, stirring occasionally, until they are dark brown and have released their moisture, about 5 to 8 minutes.
- Stir in the balsamic vinegar and 3 1/2 cups beef stock. Bring to a boil on a high heat, then reduce the heat to medium and simmer for 5 minutes.
- In a separate small bowl, whisk together the remaining 1/2 cup beef stock and cornstarch until there are no lumps. Slowly pour the cornstarch slurry into the soup, whisking constantly until completely incorporated. Simmer for another 5 minutes.
- Add the beef to the pot. Continue to cook for 10 to 20 minutes, stirring occasionally, until the soup has reduced and thickened slightly, or to your liking.
- Season the soup with salt and pepper to taste. Transfer to serving bowls and garnish with chopped thyme.
Nutrition Facts : ServingSize 1 small bowl, Calories 321 calories, Sugar 4.4 g, Sodium 833.3 mg, Fat 14.3 g, SaturatedFat 3.3 g, TransFat 0.3 g, Carbohydrate 12 g, Fiber 1 g, Protein 37.7 g, Cholesterol 96.4 mg
POT ROAST MUSHROOM SOUP
Make and share this Pot Roast Mushroom Soup recipe from Food.com.
Provided by aronsinvest
Categories Stocks
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Melt the butter in a pan.
- 2. Add the onions and saute until tender, about 5-7 minute.
- 3. Add the garlic and saute until fragrant, about 1 minute.
- 4. Add the mushrooms and thyme and saute until browned, about 12-17 minutes.
- 5. Add the wine and deglaze the pan.
- 6. Add the broth and beef and simmer for 15 minutes.
- 7. Meanwhile melt the butter in another pan.
- 8. Mix in the flour and cook until golden brown.
- 9. Mix some of the flour mixture into the soup to thicken to the desired consistency.
POT ROAST CREAM OF MUSHROOM:
This is an easy pot roast to make with just salt and pepper as seasonings. This is a great recipe for a beginner cook. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Roast Beef
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Place heavy duty aluminum foil (Reynolds Wrap) in a shallow baking sheet with all 4 edges of foil long enough to bring up and cover the roast.
- Place roast onto the foil and salt and pepper both sides.
- Pour soup over top of roast.
- Bring up the sides of the foil and seal all of the edges very tightly.
- Place into oven at 350 degrees F. and cook for 1 hour.
- Reduce heat to 300 degrees F. and cook for the remaining 2 hours.
- Unwrap roast and remove to a cutting board to slice the meat.
- Pour the delicious gravy into a bowl.
- Serve with mashed potatoes using the gravy for the meat and potatoes.
- Enjoy this YUMMY meal.
Nutrition Facts : Calories 937.2, Fat 71.4, SaturatedFat 28.1, Cholesterol 234.7, Sodium 729.4, Carbohydrate 5.5, Sugar 1.2, Protein 63.9
CAMPBELL'S® SLOW COOKER SAVORY POT ROAST
This tender pot roast is braised to perfection in a mixture of Campbell's® Condensed Cream of Mushroom Soup, onion soup and recipe mix, carrots, and potatoes.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 8h10m
Yield 6
Number Of Ingredients 5
Steps:
- Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
- Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
Nutrition Facts : Calories 683.4 calories, Carbohydrate 42 g, Cholesterol 147.1 mg, Fat 33.3 g, Fiber 6.8 g, Protein 50 g, SaturatedFat 12.5 g, Sodium 1356.9 mg, Sugar 6.4 g
SLOW-COOKER EASY POT ROAST
You already make getting big flavor on the table look easy, and this slow-cooker pot roast is no exception. Whip up a hearty beef roast slow-cooker recipe that comes together with Progresso™ beef broth, boneless beef chuck and veggies. You'll only need 25 minutes to prep-then you can go about your day as it cooks. Once dinnertime rolls around, you'll be greeted by a perfectly seasoned, pull-apart slow-cooker pot roast that will hit the spot every time.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h40m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
- Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
- In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.
Nutrition Facts : Calories 550, Carbohydrate 46 g, Cholesterol 105 mg, Fat 2, Fiber 7 g, Protein 39 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 8 g, TransFat 1 g
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