Nonna's Tender Beef Pot Roast with Mushroom Gravy

🧂 Ingredients

• 4-5 lb boneless beef chuck shoulder roast
• 4 cans condensed cream of mushroom soup
• 2 medium white onions

  thinly sliced
• 1 cup chopped baby bella mushrooms
• 1 stick butter

  divided
• 1/2 tbsp gravy master

  optional
• salt & pepper

  to taste
• 1/2 tsp garlic powder
• 1/2 cup water

Instructions

• 1 To a large heavy bottomed skillet or pan, add 1/2 the butter. Once melted, sear
  the meat evenly on all sides. Set aside.
• 2 Add the rest of the butter. Once melted add the onions & garlic powder. Stir &
  cook until the onions are soft and beginning to caramelize.
• 3 Stir in the mushrooms, cream of mushroom soup, and water. Whisk together until
  evenly combined. Stir in the gravy master.
• 4 Transfer the meat back to the pot, bring the gravy to a boil, and then lower the
  heat all the way so it's just at a slow simmer. Cover the pot, and let the roast
  cook for 3-4 hours.
• 5 Slice the meat thinly, serve and enjoy with the gravy.

Nutrition Info