Savoury Mushroom Pot Roast

Products you'll need:

CAMPBELL'S® Condensed Golden Mushroom Soup

CAMPBELL'S® Condensed Golden Mushroom Soup

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  • 1 can CAMPBELL'S® Condensed Golden Mushroom Soup
  • 3 cups (750 mL) small  red potatoes, halved
  • 2 cups (500 mL) cremini  mushrooms, halved
  • 1 cup (250 mL) baby carrots
  • 1 cup (250 mL) water
  • 2 stalks celery, cut into 1” (2.5 cm) pieces
  • 1 onion
  • 4 cloves garlic
  • 1 tbsp (15 mL) Worcestershire sauce
  • 1 tbsp (15 mL) fresh thyme leaves
  • 1 bay leaf
  • 3.312 lb (1.5 kg) boneless  beef pot roast
  • Salt and pepper


  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.

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Amount Per Serving
Calories 450
Fat 22 g
Sodium 420 mg
Carbohydrate 20 g
Dietary Fibre 3 g
Protein 42 g
Vitamin A 46 %DV
Calcium 2 %DV
  • One serving of vegetables
  • Source of fibre
  • Source of protein

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