Monday, June 3, 2024

4 Ingredient Beefy Mushroom Roast - EASY Slow Cooker Meal

By the time I have worked an entire day outside of the home, cooking dinner is the last thing on my mind. I am always looking for easy, tasty, and economical meal ideas. This beefy mushroom roast couldn't be easier or more delicious. 

photo of soup, vegetables, beef and an onion


I am a household of one. So it is easy to make large and inexpensive meals. Rice and Pasta dishes are economical and fairly easy to make. If I make a large pot of either of those two meals, I also have an expensive lunch for the next day at work. I like avoiding the expensive (and often calorie-laden) fast food meals that I would resort to if I didn't make these meals for dinner and left-over lunches.

But sometimes I crave a different flavors from the pasta and rice routine. Unfortunately, I require easy meals and that often limits the variety flavors. This is why I was thrilled when I stumbled onto this four (or three if you don't like onions) ingredient recipe that is perfect for a slow cooker.

Beefy Mushroom Roast

One day at the grocery, I just happened to notice the cans of Campbell's Beefy Mushroom soup (condensed). I had been craving a beefy mushroom and rice menu item from a favorite Chinese restaurant in a neighborhood where I previously lived but I don't have access to that now that I'm living in a very rural area. I decided to try this soup with a beef roast to try to take care of the beef and mushroom craving. And I'm so glad I did!

Ingredients:

1 can of Beefy Mushroom soup (10.5 oz)

1 small onion (sliced or chopped)

1 small bag of frozen "soup" vegetables (16 oz)

1 beef roast  (2 - 3 lbs)

Preparation:

  • slice (or chop) the onions and place them in the bottom of the slow-cooker
  • place the beef roast on top of the onions.
  • pour the can of beefy mushroom soup on top of the roast
  • set the slow-cooker on "low" (I use this setting because I'll be at work during the day. You could use a high setting and have the meal in half the time)
  • approximately 30-60 minutes prior to serving, add the bag of frozen vegetables in the slow-cooker. Turn the setting to high and cook until they are heated. Stir.
  • serve
  • Freeze or refrigerate leftovers for additional meals

Leftover Beefy Mushroom Roast

I have discovered that I usually end up with a large amount of leftovers with this meal. I often separate it into single serving (freezer) containers, pop them into the freezer, and I can use them for furture meals whenever the mood hits. 

I have made mashed potatoes the next day and spooned some of the Beefy Mushroom Roast leftover mix onto the mashed potatoes. 

I recently discovered the Bisquick "Impossible" Pie recipes. I most often make a chicken-pot-pie meal using the Bisquick recipe. It just requires some filling, pouring a Biquick/milk mix over the top, and baking until heated through and brown on top. It didn't take long for me to realize that the Beefy Mushoom Roast is a perfect filling for the Bisquick Impossible Pie recipes. And so quick and easy to make when using the leftover roast for the filling.

Additional Seasonings?

I am not good in the kitchen. And when I try to venture from exact recipes or be creative with additional herbs, I often end up with flavors that clash. So I haven't added any additional seasonings to my Beefy Mushroom Roast meal.  I occasionally wonder about adding Herbes de Provence, since I am fairly new to that herb mix and have discovered how much I like it in venison stews. But frankly, the onion and condensed beef mushroom soup seem to add sufficient salt and flavors to this easy slow cooker meal. 

There are a variety of frozen mixed vegetables to try. Mixes that include okra, spinach, or potatoes.  All of those have been good but I have preferred the mix with green beans. 

There is a creamy beef mushroom soup option that I have thought about trying but this roast is so good as it is that I haven't attempted to make that particular substitution yet.

Related Links: 

This Beefy Mushroom Roast is a delicious filling for the Bisquick Impossible Pies. I usually use a chicken-pot-pie type of filling but the beef roast is an amazing way to use leftovers with an additional flavor. 

My blog post after learning about Herbes de Provence for stews and  how wonderful those herbs are in a venison stew. 

Do you have a craving for less beef and more veggies? The 4 Ingredient Baby Lima Bean Soup recipe is another of my favorites




Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”


7 comments:

  1. I will definitely be trying this recipe! If I can get a roast today, I will prepare this meal tomorrow. I have recently been looking for new dinner recipes. We need something new to add to our line-up of dinners. Is the total cook time on low about 8 hours for a roast? I have actually never tried the beefy mushroom soup either, but I am game to try it since my husband loves mushrooms (and I can shove them over to him). Thanks for the recipe!

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  2. It sounds as though you have found a new favorite meal that is hearty, tasty, easy, and quick to prepare (not counting the unattended slow cooker time). It’s great that you have also found delicious uses for the leftovers! Thank you for sharing your recipe with us.

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  3. Being a fellow household of one, I too love recipes where you end up with lots of good leftovers. I often cook a large meal and freeze/refrigerate the leftovers for other meals. Cook once, eat twice or three times. Works for me. Thanks so much for sharing this recipe, Dawn Rae. I will definitely try it. Mushrooms, onion and beef; what's not to like. :)

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  4. This really sounds like a tasty and easy meal. Right up my alley. Thanks for the recipe.

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  5. That made me hungry -- a perfect, simple dinner for the family - I have to pull out the slow cooker and give this a try

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  6. I haven't had breakfast yet and now I want dinner instead. This is a great recipe for the two of us and now I'm really hungry. Thanks for sharing your recipe with us Dawn Rae.

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  7. I wanted to stop back by and let you know that I made this roast 2 nights ago and it was delicious! I opted to make my veggies separate, but the roast cooked in the beefy mushroom soup was fabulous! Thank you!!!

    ReplyDelete

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