← Back to all recipes
Golden Mushroom Pot Roast
45 mins
This tender and flavorful pot roast is an excellent source of protein, making it a perfect meal for those on a GLP-1 journey. By utilizing a chuck tender roast and a rich blend of mushroom soup, beef broth, and savory seasonings, you create a deeply comforting dish that falls right off the bone after being pressure-cooked. Serving it over cottage cheese mashed potatoes provides an extra protein boost to help you hit your daily goals.
Ingredients
- 1 chuck tender roast
- Kettle & Fire beef bone broth
- 3 white onions, sliced
- 6-7 cloves of garlic, minced
- 5 whole carrots, chopped
- 3 bay leaves
- 1 can Campbell’s Golden Mushroom soup
- 1 packet Hidden Valley Ranch dip mix
- 1 packet au jus gravy seasoning
- Grace Browning sauce
- Side: Cottage cheese mashed potatoes
- **Seasonings & Sauce:**
- White pepper
- Beef bouillon
- Smoked paprika
- Garlic powder
- Onion powder
- Accent seasoning
- Goya Sazonador Total seasoning
- Badia Everything Mushroom seasoning
Instructions
-
1
Season the roast on all sides with white pepper, beef bouillon, smoked paprika, garlic powder, onion powder, Accent, Sazonador Total, and Everything Mushroom seasoning.
-
2
Place the roast in the Instant Pot on the sauté setting to brown it on both sides.
-
3
Remove the roast and sauté the 3 sliced onions and 6-7 minced garlic cloves until fragrant.
-
4
Pour in the beef bone broth and stir in the can of Golden Mushroom soup, the ranch packet, and the au jus gravy packet.
-
5
Add a few drops of browning sauce and stir to combine.
-
6
Add the 3 bay leaves, the 5 chopped carrots, and return the roast to the pot, ensuring everything is well-covered.
-
7
Secure the lid and set the Instant Pot to the pressure cook setting for 2 hours.
-
8
Once the timer is up, allow the pressure to slow release naturally.
-
9
Serve the tender roast and gravy over a bed of cottage cheese mashed potatoes.