Classic Pot Roast with Vegetables and Gravy (oven or slow cooker)
A classic comforting pot roast with vegetables and gravy plus there's an oven and slow cooker option.
Servings 6 servings
- 2 tablespoons olive oil
- 1 2-3 lb. boneless beef chuck roast
- 2 10.5 ounce cans condensed golden mushroom soup (NOT diluted)
- 1 1 ounce envelope dry onion soup and dip mix (just the dry seasoning)
- 2 cups water
- 2 russet potatoes peeled and quartered
- 6 carrots peeled and cut into 2-inch pieces
- 2 sweet onions peeled and halved
- 2-3 sprigs fresh rosemary
- 2-3 sprigs fresh thyme
Preheat oven to 350F (180C).
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!
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!
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