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Grandma Ruth’s Sunday Pot Roast

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“My Grandmother used to make this many Sundays for dinner and it was always a huge hit.”
4hrs 15mins

Ingredients Nutrition

  • 3 -4 lbs chuck roast
  • 2 (10 3/4 ounce) cans condensed cream of mushroom soup
  • 1 (1 ounce) package dry onion soup mix
  • 1 14 cups water
  • 4 carrots, sliced into one inch pieces
  • 5 potatoes, cut into quarters


  1. Preheat oven to 300 degrees.
  2. Wipe and pat chuck roast with a paper towel.
  3. Put roast into heavy baking pan.
  4. Cover meat with dry onion soup mix and top with mushroom soup.
  5. Place carrots and potatoes around meat.
  6. Pour water over vegetables.
  7. Bake for 3 1/2 to 4 hours or until meat is tender and falls off the bone.
  8. Serve with bread and salad.

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