Pot roast and mushroom soup – two comfort food classics that blend together so seamlessly, it’s almost as if they were destined to meet. The richness of pot roast, tender and juicy, is balanced by the earthy, umami-filled flavor of mushrooms in a hearty, velvety soup. This dish is perfect for chilly evenings, a cozy dinner after a busy day, or a family meal that’s guaranteed to warm everyone up.
In this recipe, we’re combining the best of both worlds: slow-cooked pot roast and a luscious mushroom soup. It’s a little more involved than your typical canned soup, but trust me, the results are worth every minute spent in the kitchen. Let’s dive in, because if you’re a fan of comfort food, this one is going to steal your heart (and your stomach).
Pot Roast Mushroom Soup Recipe
This recipe is the perfect blend of tender beef, earthy mushrooms, and a savory, creamy broth. The slow-cooked pot roast brings so much flavor to the soup, and the mushrooms give it a depth that will make you wish you had doubled the recipe. The secret lies in the slow-simmering broth that allows all the flavors to meld together into one delicious, satisfying meal.
Ingredients Needed
- 2 lbs pot roast (chuck roast is ideal)
- 1 tablespoon olive oil (or any vegetable oil)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth (for that deep, meaty flavor)
- 1 cup mushrooms, sliced (cremini, button, or portobello – go wild with your favorite)
- 2 medium carrots, sliced (adds a touch of sweetness and color)
- 2 celery stalks, chopped (for an added crunch and fresh flavor)
- 1 teaspoon dried thyme (herbs are essential for that savory depth)
- 1 teaspoon rosemary (pairs perfectly with the pot roast)
- 1 teaspoon salt (to taste)
- ½ teaspoon black pepper (adds a little heat)
- 1 bay leaf (for extra fragrance and aroma)
- 2 tablespoons flour (to thicken the soup and create a rich texture)
- 1 cup heavy cream (for creaminess and richness)
- 1 tablespoon soy sauce (optional, but it gives a subtle umami boost)
- Fresh parsley (for garnish, optional)
Cooking Instructions
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Prepare The Pot Roast
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Season the pot roast generously with salt and pepper on both sides. When the oil is hot, brown the roast on all sides – this step adds tons of flavor, so take your time (about 5-7 minutes per side).
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Add Aromatics
- Remove the roast from the pot and set it aside. In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are soft and fragrant. This step brings out the sweetness in the veggies.
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Deglaze The Pot
- Pour in a splash of beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is where all the rich flavor lies.
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Add Broth And Simmer
- Return the roast to the pot and pour in the remaining beef broth. Add the bay leaf, thyme, rosemary, and soy sauce (if using). Bring everything to a boil, then reduce the heat and let it simmer for 2-3 hours, or until the roast is fork-tender. The longer you cook it, the better the flavor.
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Shred The Meat
- Once the roast is done, carefully remove it from the pot and shred it using two forks. Discard any fatty bits and return the shredded beef to the pot.
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Cook The Mushrooms
- In a separate skillet, sauté the sliced mushrooms over medium heat with a bit of oil until they’re browned and tender (about 5-7 minutes). This step intensifies their flavor and brings out their natural richness.
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Thicken The Soup
- In a small bowl, whisk together the flour and a bit of the soup broth to form a slurry. Slowly pour this mixture back into the soup while stirring to avoid lumps. Let it simmer for another 10-15 minutes, thickening up into a creamy, luscious texture.
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Finish The Soup
- Once the soup is thickened to your liking, stir in the heavy cream. Taste and adjust the seasoning with more salt, pepper, or soy sauce as needed.
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Serve And Garnish
- Ladle the soup into bowls, sprinkle with fresh parsley, and serve with crusty bread for dipping. Enjoy every spoonful of this rich, hearty, and comforting dish.
Ingredient Insights
- Pot Roast (Chuck Roast): The star of the show, chuck roast is perfect for slow cooking because it’s full of connective tissue that breaks down into collagen, making the meat incredibly tender and flavorful. The slow braise in the soup adds a depth that just can’t be replicated with any other cut of beef.
- Mushrooms: Whether you use button, cremini, or portobello mushrooms, they add that earthy umami flavor that makes this soup irresistible. Mushrooms are high in antioxidants and B vitamins, and their flavor profile complements the beef perfectly.
- Beef Broth: Using beef broth instead of water intensifies the meatiness of the soup, and since this recipe is all about deep, savory flavors, beef broth is a must.
- Heavy Cream: This is what turns the soup into a velvety, luxurious bowl of goodness. The richness of the cream balances the savory flavors of the beef and mushrooms, creating a creamy texture that’s hard to beat.
Expert Tips
- Browning the Meat: Don’t skip the step of browning the pot roast. It’s a crucial step that locks in flavor and gives the soup a depth that a simple simmer wouldn’t achieve.
- Use a Dutch Oven: If you have one, a Dutch oven is ideal for this recipe. It holds heat well, cooks evenly, and is perfect for slow-braising meats.
- Seasoning as You Go: Taste your soup throughout the cooking process. Add salt, pepper, and herbs gradually to ensure you get the perfect flavor balance.
- Slow and Low Cooking: Pot roast needs time to get tender. Resist the urge to rush this process – the longer you simmer, the more flavorful the broth becomes.
Recipe Variations
- Add Potatoes: If you want a heartier meal, add some diced potatoes to the soup. They’ll soak up all the flavorful broth and make the soup even more filling.
- Spicy Twist: For a little heat, add a diced jalapeño or some red pepper flakes. This will add a spicy kick that contrasts nicely with the richness of the soup.
- Vegetarian Version: Substitute the pot roast with hearty root vegetables like parsnips, turnips, and sweet potatoes. Use vegetable broth and mushrooms for a satisfying, meat-free version.
- Add Wine: For an extra layer of flavor, add a splash of red wine when deglazing the pot. This will add acidity and complexity to the broth.
Final Words
This pot roast mushroom soup is not just a recipe – it’s an experience. It’s about savoring the layers of flavor, the melt-in-your-mouth beef, and the rich, creamy broth. It’s the kind of dish that fills your kitchen with aromas that make you hungry before it’s even done cooking.
It’s the ultimate comfort food, and it’s perfect for sharing with loved ones. So the next time you want something hearty and soul-satisfying, give this recipe a try. The results will speak for themselves.
FAQs
What Is A Pot Roast Mushroom Soup Recipe?
A pot roast mushroom soup recipe is a hearty, comforting dish made by combining tender pot roast beef, a variety of mushrooms, vegetables, and broth, all cooked together to create a rich and flavorful soup. It often incorporates ingredients like carrots, onions, garlic, and herbs to enhance the overall taste.
What Type Of Beef Is Best For Pot Roast Mushroom Soup?
The best beef for a pot roast mushroom soup is typically a chuck roast. This cut is well-marbled with fat, making it tender and flavorful after slow cooking. Other cuts like brisket or round roast can also be used, though chuck roast is considered the most ideal for pot roast dishes.
Can I Make Pot Roast Mushroom Soup In A Slow Cooker?
Yes, you can make pot roast mushroom soup in a slow cooker. Simply brown the beef before adding it to the slow cooker along with mushrooms, vegetables, broth, and seasonings. Set the slow cooker on low for 6-8 hours or until the beef is tender and easily shreds.
How Do I Make The Broth For Pot Roast Mushroom Soup?
The broth for pot roast mushroom soup is typically made by deglazing the pan used to brown the beef with some liquid, such as beef broth, red wine, or water. This helps to release the flavorful bits stuck to the bottom of the pan. Adding additional broth, herbs, and seasonings to the mixture further enhances the flavor.
Can I Add Cream To The Pot Roast Mushroom Soup?
Yes, adding cream to pot roast mushroom soup can make it richer and creamier. After the soup is finished cooking, you can stir in heavy cream or half-and-half for a smooth, velvety texture. This is especially recommended if you want to create a more luxurious version of the soup.
Can I Use Different Types Of Mushrooms In This Soup?
Yes, you can use a variety of mushrooms in pot roast mushroom soup. Common options include cremini, button, shiitake, and portobello mushrooms. Using a mix of mushrooms adds depth of flavor and texture to the soup.
How Long Does It Take To Cook Pot Roast Mushroom Soup?
The cooking time for pot roast mushroom soup depends on your method. If using a stovetop or oven, it will take about 2.5 to 3 hours to cook the pot roast until tender. In a slow cooker, it may take 6-8 hours on low heat or 4-5 hours on high.
Can I Freeze Pot Roast Mushroom Soup?
Yes, pot roast mushroom soup can be frozen. Let the soup cool completely before transferring it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months. When ready to eat, thaw the soup overnight in the refrigerator and reheat on the stovetop.
What Vegetables Can I Add To Pot Roast Mushroom Soup?
In addition to mushrooms, you can add a variety of vegetables to pot roast mushroom soup. Common additions include carrots, celery, onions, potatoes, and garlic. These vegetables help to build the soup’s flavor and texture.
How Can I Thicken Pot Roast Mushroom Soup?
To thicken pot roast mushroom soup, you can either let it simmer uncovered to reduce the liquid, or you can add a thickening agent like cornstarch or flour. Alternatively, you can blend a portion of the soup to create a thicker consistency while keeping the texture of the vegetables and meat.