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Ready In25 m
Original recipe yields 4 servings
I really liked this recipe and it was perfect for using up leftover pot roast. I actually sauteed the mushrooms and onions, added the soup and dijon mustard and heated it all up then stirred in the bite sized pieces of already cooked chuck roast to serve. Next time, I would use a little less dijon than the recipe called for since the taste is very powerful, but I thought this was great for a potluck at church when served over rice. Thanks so much for an inexpensive and easy recipe!
Great dish! Easy to make and very tasty! I added a couple of cloves of garlic (chopped) and a can of green peas when cooking the veggies. Also, I didn't have a can of cream of mushroom soup so I used cream of mushroom soup mix that comes in an envelope, but instead of adding water to the soup mix I added whole milk, which made for a thicker consistency. Also, instead of the water as recommended in the recipe, I added whole milk again. For those wondering if they should add any salt to the beef when browning it, I recommend not adding any salt to it since the soup mix (whether it be by the can or the envelope) has plenty of salt to begin with.
Not bad. The beef pieces came out a bit tough as I heated the soup through. Next time I'll cook the beef medium rare and throw it in towards the end. Or leave the meat on the side and use the soup mix as a sauce over. Maybe serve it with a side of mashed potatoes.