Oven Pot Roast
A classic, comforting pot roast made incredibly simple using condensed soup and an onion soup mix for a savory, rich gravy. This one-pot meal is perfect for a chilly day, yielding tender meat and vegetables with minimal effort.
An original recipe by Forkin
- Total time
- 3 hr 25 min
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 863 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1 pcsbeef chuck roast
- 1 tspsalt
- 0.5 tspblack pepper
- 1 tbspvegetable oil
- 200 gyellow onion, cut into large wedges
- 300 gcarrot, peeled and cut into 2-inch (5.1 cm) pieces
- 700 gpotato, peeled and cut into 2-inch (5.1 cm) chunks
- 596 gcondensed cream of mushroom soup
- 30 gdry onion soup mix
- 120 mlwater
Equipment
paper towels · bowl · dutch oven · cutting board · knife · whisk
The method
Step by step
- 1
Preheat your oven to 160°C (325°F).
About 5 min
Cook’s note: Position an oven rack in the lower-middle position to ensure even cooking.
- 2
Pat the beef chuck roast dry with paper towels and season it generously on all sides with salt and black pepper.
About 2 min
Cook’s note: Drying the meat helps create a better crust when searing.
- 3
Heat the vegetable oil in a large Dutch oven or heavy-bottomed, oven-safe pot over medium-high heat.
About 2 min
Cook’s note: The oil should shimmer slightly just before it's hot enough to add the meat.
- 4
Carefully place the roast in the hot pot and sear for 3-4 minutes per side, until a deep brown crust forms.
About 8 min
Cook’s note: Don't overcrowd the pot and resist the urge to move the meat while it's searing to develop a good crust.
- 5
Remove the seared roast from the pot and set it aside on a plate.
- 6
Add the onion wedges, carrot pieces, and potato chunks to the bottom of the same pot.
About 1 min
Cook’s note: The vegetables will form a rack for the roast and absorb flavor from the bottom of the pot.
- 7
In a medium bowl, whisk together the condensed mushroom soup, dry onion soup mix, and water until combined.
About 2 min
- 8
Place the seared roast back into the pot, nestling it on top of the vegetables.
- 9
Pour the prepared soup mixture evenly over the roast and vegetables.
About 1 min
- 10
Cover the pot with its lid and transfer it to the preheated oven.
About 1 min
Cook’s note: Ensure the lid is tight-fitting to trap steam and keep the roast moist.
- 11
Bake for 3 hours, or until the beef is fork-tender and shreds easily.
About 3 hr
Cook’s note: Check for doneness by inserting a fork; if it meets resistance, cook for another 30 minutes and check again.
- 12
Carefully remove the pot from the oven and let the roast rest in the pot, covered, for 10 minutes before serving.
About 10 min
Cook’s note: Resting allows the juices to redistribute throughout the meat, making it more tender and flavorful.
Per serving
Nutrition
- Calories
- 863kcal
- Protein
- 69.9g
- Carbs
- 38g
- Fat
- 45.4g
- Fibre
- 5.6g
- Sugar
- 5.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat portions gently in a saucepan over low heat or in the microwave.
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