Ingredients: |
Ingredients: 2-3 lbs of Chuck Roast, I use two 1.5 lb
4 Large Carrots, 4 Celery Ribs
2 Medium yellow onions
2-3 Tbsp of Beef Better Than Bouillon
2 cups of slice mushrooms (any variety)
2 Tbsp of Worcestershire Sauce
3 Tbsp of butter
2 10.5 oz cans of Cream of Mushroom or Cream of Mushroom with Garlic
2 14.5 oz cans of Whole New Potatoes
Salt, Pepper, Garlic Powder
Onion Powder, Dried Parsley
*Opt 2 Tbsp of Tomato Paste
Cut chuck roasts into pieces. They can be larger pieces. cut each into 4-5 pieces. Season all sides with salt & pepper. Add butter to large skillet. Add beef; sear for 10 min each side. After meat is seared, add to stock pot. In same pan you seared meat, add mushrooms, onions skillet. Sauté 15 min until mushrooms & onions are golden brown. Peel carrots; slice/dice them. Then celery. Add to pot with meat. Add sprinkle of pepper, garlic & onion powders across whole pot. I do a few shakes. Add Worcestershire, tomato paste, bouillon; mushrooms & onions from pan. Add enough water to cover & then have about an inch of water extra. This was about 12 cups. Bring to boil, reduce to low; cover. Let simmer 90 min, stirring occasionally. At 90 min, taste broth to see if you need more seasoning or bouillon. Drain cans of potatoes; add to soup. Empty two cans of cream of mushroom soup to bowl; add ladle of broth from soup; whisk until smooth, add to pot of soup. Simmer; stir occasionally for thirty min with cover on. Turn off heat; let rest for 20 min before serving.
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