Easy Pot Roast Recipe With Cream Of Mushroom Soup
Description
This easy pot roast recipe is one of the most delicious comfort meals you can make for your family. This simple dish is made with a chuck roast and a can of cream of mushroom soup. It is cooked in the oven and is a great one-pot meal that requires little effort. This pot roast recipe has the perfect balance of tenderness and flavor, and it is sure to be a hit with everyone in the family. Plus, it is a great way to use up any leftovers that you may have in the refrigerator.
Prep Time
This easy pot roast recipe takes about 15 minutes of prep time to get it ready for the oven. You will need to make sure that the chuck roast is properly trimmed and seasoned, as well as the vegetables that are going to be cooked with it. You will also need to make sure that the cream of mushroom soup is stirred together and ready to go.
Cook Time
The cook time for this easy pot roast recipe is about 3-4 hours. You will want to start by searing the chuck roast in a hot skillet for about 3 minutes per side. This will help to lock in the flavor and give the roast a nice crust. Once seared, you will want to transfer the roast to a large roasting pan and add the vegetables and cream of mushroom soup. Cover the pan with aluminum foil and cook in a 350 degree oven for 3-4 hours, or until the meat is tender and cooked through.
Ingredients
- 3-4 pound boneless chuck roast
- 1 can cream of mushroom soup
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 2 large carrots, peeled and diced
- 1 large potato, peeled and diced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
1. Preheat oven to 350 degrees. Trim any fat from the chuck roast and season liberally with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chuck roast and sear on each side for 3 minutes. Transfer the roast to a large roasting pan.
3. In the same skillet, add the onion, garlic, carrots, and potato. Cook until the vegetables are softened, about 5 minutes. Add the Worcestershire sauce and thyme and season with salt and pepper, to taste. Transfer the vegetables to the roasting pan.
4. Stir together the cream of mushroom soup and pour it over the roast and vegetables. Cover the pan with aluminum foil and bake for 3-4 hours, or until the meat is tender and cooked through.
Equipment
- Large skillet
- Large roasting pan
- Aluminum foil
Notes
This easy pot roast recipe is great served with mashed potatoes or egg noodles. It also makes great leftovers and can be easily reheated in the microwave or oven.
Nutrition: Per Serving
- Calories: 400
- Fat: 18g
- Carbohydrates: 17g
- Protein: 28g
Recipe Tips
For the best flavor, it is important to properly sear the chuck roast before transferring it to the roasting pan. This will help to lock in the flavors and give the roast a nice crust. You can also experiment with different vegetables and herbs for different flavors. For example, you could add celery and rosemary for a more savory flavor, or mushrooms and oregano for a more earthy flavor.
If you want to make this recipe ahead of time, you can prepare it up to the point of baking. Cover the roasting pan with aluminum foil and place it in the refrigerator overnight. The next day, all you need to do is bake the pot roast in the preheated oven.
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