Heat olive oil in a large pot or Dutch oven over medium-high heat. Place meat in the pot and sear it for about 1 minute on each side, until browned all over.
Meanwhile, in a separate bowl, whisk together condensed soup, dry onion soup mix, and water. Pour sauce over the meat.
Add potatoes, carrots, onions, and herbs to the pot. Cover and bake in the oven for about 2 hours (for a 3-lb. roast). The roast is done when it’s fall-apart tender!
Notes
Note: This pot roast can be prepared in the slow cooker, too! After searing the roast in a pot, transfer the roast to a large slow cooker. Pour sauce over meat, add vegetables and herbs, and cover. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.Cooking for a Smaller Family? Cook a small roast, and then freeze the leftover meat! It works well when it's reheated on Steak and Cheese Subs or French Dip Sandwiches!
Nutrition
Serving: 1/8 of the recipe + all of the sauce + all of the vegetables | Calories: 561kcal | Carbohydrates: 20g | Protein: 43g | Fat: 33g | Saturated Fat: 3g | Cholesterol: 88mg | Sodium: 773mg | Fiber: 2.9g | Sugar: 4g