Community Pick
Easy Pot Roast
"Easiest pot roast ever!! If your a beginner in the kitchen (or not) this is the pot roast recipe for you ;-)"
photo by NewEnglandCook
- Ready In:
- 3hrs 15mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 4 -5 lbs chuck roast
- 1 (10 1/4 ounce) can cream of mushroom soup
- 1 (1 1/4 ounce) envelope onion soup mix (I use beefy onion flavor)
- 2 medium onions, peeled and sliced thin
- seasoning salt
- garlic powder
- pepper
- 1⁄2 cup water
directions
- Preheat oven to 350°F.
- Season the roast with the dry seasonings (don't overdo).
- Sprinkle the dry soup mix onto the meat.
- Spread mushroom soup over the top and add onions.
- Add water, cover tightly with foil.
- Bake for three hours.
- Add any desired vegetables (potatoes, carrots, etc.) during the last hour of cooking.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is wonderful! I think it will be my favorite pot roast to make from now on!!! I made it last weekend and my husband just loved it!!! -
I love Pot Roast and I must say, I this the easiest recipe for Pot Roast I've ever tried! Juicy, tender and flavorful! My husband and son loved it, too. I will definitely make this recipe again! -
This was delicious and oh so very tender!!
-
You know this is a good recipe when you can mess it up and it still tastes great! Right in the middle of making this, I realized I didn't have any cream of mushroom soup! I substituted 2 pkgs. of mushroom gravy, made with 1/2 the water and a half cup of sour cream. At the end, added another 1/2 cup of sour cream to make the gravy a stroganoff consistency and put gravy over noodles. It was delicious! I promise I'll use the soup next time, Adam, because I will be making this a lot! Thanks for posting!
-
I only used one can of mushroom soup and it still tasted delicious and had enough gravy to fill the gravy boat. Served with mashed potatoes to mop up all that gravy, mmmm mmmm. =)
see 68 more reviews
Tweaks
-
This was amazing! It required minimal effort and the roast was so flavorful. I also rubbed it with about 6 cloves of fresh minced garlic and used beef broth instead of water. Added some baby carrots and red potatoes toward the end. Perfect sunday night dinner. This is now my go to recipe for pot roast! -
This is the best pot roast I have ever had/made! If I could give this more stars I would! I had a 2 1/2 pound roast and just cut this recipe in half and I used beef stock instead of water. Also, I had the Mushroom soup with Garlic on hand. OMG I can't think of anything better! I also was in no big hurry for it to be done. I was going to be doing things around the house and I didn't want to have to stop what I was doing. I set the oven at 300 degrees and let this go for a little over 4 hours. -
I used Healthy Request Cream Of Mushroom Soup and followed the recipe otherwise. I added in about 1 T. diced jarred garlic instead of the powder, used sea salt and fresh ground pepper. I used a bottom of the round roast in place of the chuck roast to eliminate some of the fat. My family loved this and said it's a keeper, so I am adding it to our Comfort Food Favorites!
-
Five stars means I plan to make a recipe many times. I already make Pot Roast fairly often, but with red wine and beef broth for the cooking liquid and a brown roux to thicken it at the end. This recipe is very different and I'll be making this one from now on. I used beef broth instead of water, and made other additions for the last hour of cooking: 1/2 cup dry sherry, 1/4 - 1/2 tsp dried thyme, crushed with your fingers, potatoes cut into 1-1/2 inch pieces, some fresh green beans, ends trimmed, and a pinch of crushed red pepper flakes. Carrots and a clove or two of garlic would also be good, and I'll try those next time. Great recipe, adam k! -
Simply Fantastic! I can not belive how easy this was. Honestly, I have never made a pot roast before and I was looking for a braising recipe and came across this one. I used a 3 lb roast and used 1 can of CoM soup. Instead of water, I used red wine. In the last hour I added small new red potatoes, carrots, and small pearl onions. I served it with fresh bread and it was so good. I may add peas too next time for a bit of green. The sauce was heavenly. Thanks for submitting.
see 1 more tweaks
RECIPE SUBMITTED BY
Adam K.
warrensville hts., ohio
WHAT UP PEEPS!! I LIVE IN COLUMBUS, OHIO. I'M HAPPY THAT I CAN SHARE SOME OF MY RECIPES AND LOOKING FORWARD TO TRYING SOME OF YOURS. OH DID I MENTION I WAS A STEELERS FAN??
