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No, It Can’t Be That Easy Pot Roast
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Description
Fork-tender, one-pot, slow-cooked heaven in a pan.
Ingredients
- 4 pounds Chuck Roast
- 2 whole Small Onions, Quartered
- 4 whole Carrots, Cut Into 2-inch Pieces
- 5 whole Potatoes, Cut Into Chunks
- 4 stalks Celery, Roughly Chopped
- 1 envelope Lipton Onion Soup Mix
- 1 can Cream Of Mushroom Soup
Preparation
Preheat oven to 350 degrees F.
Place chuck roast in a large roasting pan. Lay the chopped vegetables around the roast. On top of the roast, sprinkle onion soup mix, then pour the cream of mushroom soup over that, straight from the can. Do not stir.
Cover entire pan with aluminum foil, making sure the seal is good and tight (cover again if needed). Place in the oven for 4 hours. Do not peek.
When finished, let cool while covered. Open foil and serve. This makes its own gravy and is a one pot meal that will please just about everyone. Makes great beef stew the next day, if there are any leftovers.
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4 Comments
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cyndes on 5.29.2010
ummm, it’s in the oven right now. a hour to go and my house smells soooo good!
karenp on 10.8.2009
This was great! When i made it, there wasn’t much liquid in it at the end for gravy, so next time I may add a bit of water while it cooks. Very tasty!
Cookie Momster on 9.28.2009
Great basic pot roast. The whole family enjoyed it. Thank you!
lamb623 on 9.20.2009
Hi, I do the same thing only put it in my crock pot early in the morning, by the time I get home from work it’s just amazing how good this smells and can’t wait to eat!! It’s perfect every time!!