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Slow Cooker Pot Roast with Cream of Mushroom Soup

Slow cooker pot roast with cream of mushroom soup - the image is a close-up of a bowl of beef stew. the stew is made with chunks of beef, mushrooms, carrots, potatoes, and onions. the beef is cooked medium-rare and appears to be seasoned with herbs and spices. the potatoes are yellow and the carrots are orange. the onions are red and are scattered throughout the stew, adding a pop of color to the dish. the bowl is made of ceramic and is sitting on a wooden table.
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A tender and flavorful slow cooker pot roast made with beef chuck roast and creamy mushroom soup, perfect for an easy and comforting meal.

Ingredients

Scale

3 pounds beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 medium onion, sliced
3 cloves garlic, minced
1 can (10.5 ounces) cream of mushroom soup
1 cup beef broth
4 medium carrots, peeled and cut into 2-inch pieces
3 medium potatoes, peeled and cut into chunks
2 stalks celery, cut into 2-inch pieces
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons cornstarch
2 tablespoons water

Instructions

Season the beef chuck roast evenly with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes on each side until browned. Remove from heat.
Place the sliced onion, carrots, potatoes, and celery in the bottom of the slow cooker.
Place the seared roast on top of the vegetables in the slow cooker.
In a medium bowl, whisk together the cream of mushroom soup and beef broth until smooth.
Pour the soup mixture over the roast and vegetables.
Sprinkle dried thyme and dried rosemary evenly over the contents of the slow cooker.
Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Remove the roast and vegetables from the slow cooker and transfer to a serving platter. Cover with foil to keep warm.
In a small bowl, mix cornstarch and water to create a slurry.
Pour the liquid remaining in the slow cooker into a saucepan and bring to a simmer over medium heat.
Whisk in the cornstarch slurry and cook for 2-3 minutes, stirring constantly, until the sauce thickens.
Serve the pot roast and vegetables with the thickened mushroom gravy poured over the top.

Find it online: https://cookinglove.cookinglovely.com/slow-cooker-pot-roast-with-cream-of-mushroom-soup-comfort-in-a-bowl/