Easy Pot Roast Recipe

This easy pot roast turns just four ingredients into tender chuck roast with rich, savory gravy. No browning required—choose the oven or slow cooker, then serve over mashed potatoes for a comforting family dinner.

Course Main Course

Cuisine American

Keyword Easy Pot Roast

Prep Time 10

Cook Time 8

Total Time 8 10

Servings Servings

Calories 775kcal

Author Kathleen

Ingredients

1 (10.75) Ounce Can Can Condensed Cream of Mushroom Soup
1 (10.75) Ounce Can Condensed Cream of Tomato Soup
1 Package Package Dry Onion Soup
1 ( 4-5) Pound Chuck Roast

Instructions

CROCKPOT INSTRUCTIONS:

Mix the soups: In a medium bowl, stir together the condensed cream of mushroom soup, condensed tomato soup, and dry onion soup mix. Do not add water or milk.
Assemble: Spread ½ cup of the soup mixture in the bottom of a large slow cooker. Place the chuck roast on top, then spoon the remaining soup mixture over the beef.
Slow Cook: Cover and cook on HIGH for approximately 8–10 hours, beginning checks at 8 hours. Cooking time varies with the roast’s thickness and your slow cooker. The beef is ready when a fork slides easily into the thickest part and the meat pulls apart with little resistance. If it is still firm, cover and continue cooking.
Finish the gravy: Carefully transfer the roast to a serving platter and cover to keep warm. Let the cooking liquid settle briefly, then skim off the excess fat and stir the gravy.
Serve: Gently pull the beef into large chunks, removing any large pockets of fat. Spoon the gravy over the beef and serve.

OVEN INSTRUCTIONS::

Preheat: Preheat the oven to 350°F.
Mix the soups: In a medium bowl, stir together the condensed cream of mushroom soup, condensed tomato soup, and dry onion soup mix. Do not add water or milk.
Assemble: Spread ½ cup of the soup mixture in the bottom of a Dutch oven or deep roasting pan that comfortably holds the roast. Place the chuck roast on top, then spoon the remaining soup mixture over the beef.
Cover and bake: Cover with a tight-fitting oven-safe lid or seal the pan tightly with heavy-duty foil. Bake for approximately 4–5 hours, until fork-tender. A fork should slide easily into the thickest part, and the meat should pull apart with little resistance. If it is still firm, cover and continue baking.
Finish the gravy: Carefully transfer the roast to a serving platter and cover to keep warm. Let the cooking liquid settle briefly, then skim off the excess fat and stir the gravy.
Serve: Gently pull the beef into large chunks, removing any large pockets of fat. Spoon the gravy over the beef and serve.

Nutrition