Pot Roast Cream Of Mushroom Food

CONTEST-WINNING MUSHROOM POT ROAST

Steps:

• Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.

EASY POT ROAST

Steps:

• Preheat oven to 350°F.
• Season the roast with the dry seasonings (don't overdo).
• Sprinkle the dry soup mix onto the meat.
• Spread mushroom soup over the top and add onions.
• Add water, cover tightly with foil.
• Bake for three hours.
• Add any desired vegetables (potatoes, carrots, etc.) during the last hour of cooking.

AWESOME SLOW COOKER POT ROAST

Steps:

• In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
• Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

POT ROAST IN FOIL

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place a piece of foil, about 30 inches long, into the bottom of a 9x13 inch roasting pan. Place the roast on the foil in the pan.
• In a separate small bowl, combine the mushroom soup with the onion soup mix. Mix well and pour over the roast. Sprinkle with the water. Fold foil over and seal all edges.
• Bake at 300 degrees F (150 degrees C) for 4 hours.

AWESOME SLOW COOKER POT ROAST

Steps:

• In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.
• Place pot roast in slow cooker and coat with soup mixture.
• Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

SLOW COOKER CREAMY POT ROAST

Steps:

• Season roast all over with salt and black pepper and place roast in a slow cooker. Whisk golden mushroom soup, sliced mushrooms, cream of mushroom soup, onion soup mix, and garlic together in a bowl; pour over beef roast.
• Cook on Low for 8 to 10 hours.

POT ROAST CREAM OF MUSHROOM:

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.