Savoury Mushroom Pot Roast
- 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.
- 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.
Serve with a side salad and crusty bread to soak up all the sauce.
Recipe Made With
CAMPBELL'S® Condensed Golden Mushroom Soup
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