Beef Roast with Homemade Cream of Mushroom Soup Infused with Sage
Picture above shows our Slow Cooked Beef Roast with Homemade Cream of Mushroom Soup infused with Sage.
Although canned cream mushroom soup can be used, I highly encourage you to try making this soup from scratch! Not only is homemade soup healthier, but also add another dimension of flavor to the meat. The sauce goes great as a gravy which can be thicken with cornstarch or flour.
This recipe is dedicated to my parents who often make this meal in their crockpot 
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Beef Roast with Homemade Cream of Mushroom Soup Recipe
Ingredients (Serving – 4)
- 1 & 1/2 lbs of Chuck Roast
- 2 cups of Cream of Mushroom Soup (Click here for our recipe)
- 1 tablespoon of Worcestershire Sauce
- 1-2 Bay Leaves
- 1/4 cup of freshly Chopped Chives
- Salt and Pepper (to taste)
Preparation
- Start by preparing the homemade cream of mushroom soup.
- Add the beef to the crockpot and season with salt and pepper. Next, stir in the worcestershire sauce, bay leaves, and cream of mushroom soup.
- Lid and cook on high for 3 hours or on low for 8 hours. Serve with roasted potatoes, and garnish with freshly chopped chives.
Cooking Preparation
Step 1: Start by preparing the homemade cream of mushroom soup. (Click here or on the picture for our recipe).
Step 2: Add the beef to the crockpot and season with salt and pepper.
Step 3: Next, stir in the worcestershire sauce, bay leaves, and cream of mushroom soup.
Step 4: Lid and cook on high for 3 hours or on low for 8 hours. Serve with roasted potatoes, and garnish with freshly chopped chives.
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Looks delicious and hearty!
Thank you!
I made your cream of mushroom soup. It was fantastic. I’ll bet it compliments the beef perfectly. Have to try that too!