This hearty pot roast is the ultimate comfort food, featuring a 5-pound chuck roast that becomes incredibly tender after hours of slow simmering. The meat is braised in a luscious sauce made from condensed cheddar cheese soup, tomato sauce, and sliced mushrooms, all seasoned with earthy oregano and basil. The result is a savory, umami-rich dish with a velvety texture that pairs perfectly with mashed potatoes or egg noodles. It’s a classic family-style meal that feels luxurious yet relies on simple pantry staples. Perfect for weekend dinners, holiday gatherings, or any evening when you want to bring a warm, home-cooked feeling to the table.
Pot Roast In Savory Cheese Sauce
Description
This hearty pot roast is the ultimate comfort food, featuring a 5-pound chuck roast that becomes incredibly tender after hours of slow simmering. The meat is braised in a luscious sauce made from condensed cheddar cheese soup, tomato sauce, and sliced mushrooms, all seasoned with earthy oregano and basil. The result is a savory, umami-rich dish with a velvety texture that pairs perfectly with mashed potatoes or egg noodles. It&# 226;ÂÂs a classic family-style meal that feels luxurious yet relies on simple pantry staples. Perfect for weekend dinners, holiday gatherings, or any evening when you want to bring a warm, home-cooked feeling to the table.Ingredients
Directions
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Preheat oven to 325ðF (163ðC) (if using oven method). Season the beef roast generously with salt and pepper.
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In a large Dutch oven or heavy-bottomed pot with a tight-fitting lid, heat the cooking fat over medium-high heat.
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Brown the roast on all sides until a deep golden crust forms. This takes about 8-10 minutes total. Remove meat and set aside.
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Reduce heat to medium. Add sliced onion to the pot and cook in the remaining drippings until soft and translucent, about 5-7 minutes.
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Stir in the condensed cheddar cheese soup, tomato sauce, sliced mushrooms, oregano, and basil. Mix well to combine.
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Return the browned roast to the pot, nestling it into the sauce.
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Cover the pot tightly. Simmer on the stovetop over low heat for 3 to 3ý hours, or place in the preheated oven for the same duration. Turn the meat once halfway through cooking.
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Check for doneness; the meat should be fork-tender. Remove the roast to a cutting board and tent with foil to keep warm.
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Skim any excess fat from the surface of the sauce.
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If the sauce is too thin, mix 2 tablespoons of flour with 1/3 cup cold water to make a slurry.
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Slowly stir the slurry into the simmering sauce in the pot.
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Bring the sauce to a gentle boil, stirring constantly, until it thickens to your desired consistency, about 3 minutes.
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Taste the sauce and adjust seasoning with additional salt and pepper if needed.
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Slice or shred the beef against the grain.
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Serve the beef topped with the savory cheese and mushroom sauce.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1419.1kcal
- % Daily Value *
- Total Fat 85.2g132%
- Saturated Fat 34.1g171%
- Cholesterol 442.6mg148%
- Sodium 408.6mg18%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 147.5g295%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Ingredient Note:** The original recipe lists specific sauce ingredients (cheddar soup, tomato sauce, mushrooms, oregano, basil) in the directions but omits them from the ingredient list. Ensure you have 1 can (10.75 oz) condensed cheddar cheese soup, 1/2 cup tomato sauce, 1 can sliced mushrooms, 1 tsp dried oregano, and 1/2 tsp dried basil on hand.
**Cooking Method:** You can choose to braise this entirely on the stovetop over very low heat or in the oven. The oven method often yields more even cooking and prevents scorching.
**Sauce Consistency:** If the sauce becomes too thick during the long braise, add a splash of beef broth or water. If it remains too thin after removing the roast, the flour slurry method described in the steps is an effective thickener.
**Serving Suggestions:** This dish pairs exceptionally well with creamy mashed potatoes, egg noodles, or buttered bread to soak up the rich cheese sauce.
