This or Turkey for Thanksgiving?! This pot roast recipe has been on rotation in my home for almost a decade! It’s a family favorite 🥰 The gravy is simply amazing, and I’m pretty sure it’ll become a favorite in your house too! And if turkey is also not your thing or maybe you need something that’s a little bit easier to make this Thanksgiving. This will not disappoint! Easy Slow Cooker Creamy Mushroom Pot Roast Ingredients ✨3.5 lb boneless chuck roast ✨salt and pepper ✨2 tablespoons avocado oil ✨16 ounces baby bella mushrooms -sliced (two 8-oz packs) ✨2 tablespoons Worcestershire sauce ✨4 garlic cloves, minced ✨1 large sweet onion, quartered ✨1 jar (4 ounces) sun-dried tomatoes in oil ✨1/2 cup red wine plus splash to deglaze ✨1/2 cup beef broth ✨1 can (10.5 ounces) Campbell’s cream of mushroom soup ✨1 packet ranch salad dressing seasoning ✨1 bay leaf ✨ 4 large carrots, chopped into big chunks 🍷For wine substitution: combine 1/2 cup beef broth, 1T balsamic vinegar & 1T unsweetened grape juice Instructions 1. Season both sides of the roast generously with salt and pepper. 2. Heat oil in a pan over medium-high. Sear the roast for about 5 minutes per side, until a deep golden crust forms. 3. Transfer the roast to slow cooker and deglaze the hot pan with a splash of wine, scraping up all the flavorful bits. 4. To the slow cooker, Pour in the wine from the pan along with, mushrooms, Worcestershire sauce, garlic, sun-dried tomatoes, beef broth, ranch seasoning, bay leaf, and the cream of mushroom soup and remainder of wine. 5. Place the onions on top. 6 Cook on high for 4 hours or low for 8 hours. 7. Add the carrots 1 hour before the roast is done so they stay tender but not mushy. 8. Remove bay leaf and serve warm with mashed potatoes or rice. @Campbell’s Soup @Hidden Valley Ranch @Chosen Foods #slowcooker #potroast #onepotmeal #thanksgivingroast #easydinnerideas