Prep time
10 MIN
Total time
3 H 10 MIN



  1. In a large Dutch oven or other heavy pot with a tight fitting lid, combine soup, potatoes, mushrooms, carrots, water, celery, onion, garlic, Worcestershire sauce, thyme and bay leaf.  Bring to simmer over medium heat.
  2. Season roast all over with salt and pepper to taste.  Press into simmering sauce and vegetables.  Reduce heat, cover and simmer gently for 2 ½ - 3 ½ hours or until beef is fork tender.

Recipe Tips

Serve with a side salad and crusty bread to soak up all the sauce.

Recipe Made With

CAMPBELL'S® Condensed Golden Mushroom Soup

Did you make this?
Tell us what you think.


Your Rating:



  • Do not include any personal information, such as full names, e-mail addresses, telephone number, etc. If you do provide this info publicly, you grant Campbell permission to use it as such
  • Be mindful of the community; avoid posting offensive comments
  • If you have a question or feedback on Campbell’s products, please contact our customer care team here instead.


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

Follow Us


Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox