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| Growing up, every Sunday after church we would come home to the house smelling like pot roast. I don't make roast very often but it's one of my favorite comfort meals. Woke to a snowy morning and a day like today with the snow still coming down was a perfect time to make this pot roast. |
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| One of the best parts about making a roast is it makes the whole house smell so good! |
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| This recipe is the easiest and our favorite. Only five ingredients, chuck roast, onion soup mix, cream of mushroom soup, onions and carrots. |
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| I love my covered Le Creuset to make this roast but you can also use any roasting pan with a lid or cover with foil. |
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| Bakes for 4 hours, no peeking. About 30 minutes before roast is done I make mashed potatoes because this roast makes the best onion gravy. When the roast is done, it's covered with gravy, falling apart tender and the carrots are perfectly cooked. I place roast, carrots and onions on a platter and pour gravy into a gravy boat and serve with the mashed potatoes. Always brings me back to Sunday dinners as a kid, good and delicious memories. |
Ingredients:
- 3 to 4 lb. chuck roast
- salt and pepper
- 2 Tablespoons vegetable oil
- 6 carrots, peeled (keep whole)
- large onion, quartered
- 1 can cream of mushroom
- 1 envelope onion soup mix
- 1/2 cup water
Directions
- 1. Preheat oven to 300 degrees
- 2. Season roast on both sides with pepper and lightly with salt. Heat oil in a large skillet on high heat and sear each side of roast until nicely browned.
- 3. Place roast into a large roasting pan. Place carrots and onion around roast.
- 4. In a separate small bowl, combine the mushroom soup, water and onion soup mix. Mix well and pour over the roast.
- 5. Cover with lid or tightly with foil.
- 6. Bake at 300 degrees for 4 hours. No Peeking!
- 7. When done place roast, carrots and onions on platter and pour gravy in a gravy boat and serve with mashed potatoes.
Note: You can also add potatoes along with carrots and onions to roast before baking.
