Easy Stove Top Pot Roast With Vegetables

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 01/09/20
Pot roast with vegetables
William Mahar / Getty Images
  • Total: 3 hrs
  • Prep: 15 mins
  • Cook: 2 hrs 45 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
787 Calories
43g Fat
26g Carbs
72g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 787
% Daily Value*
Total Fat 43g 55%
Saturated Fat 19g 94%
Cholesterol 249mg 83%
Sodium 489mg 21%
Total Carbohydrate 26g 9%
Dietary Fiber 4g 16%
Protein 72g
Calcium 120mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy pot roast is made with convenient pantry ingredients and vegetables. It is simmered to perfection on the stovetop. A beef chuck roast is perfect for this meal, but any beef roast labeled "pot roast" will work well, or use short ribs instead of a full roast.

Some condensed soup adds body and flavor to the broth, and the potatoes and carrots make it a complete meal. Add biscuits or crusty rolls if you like.

Ingredients

  • 3 to 4 pounds pot roast (lean beef chuck, rump, etc., about 3 to 4 pounds)
  • 2 tablespoons vegetable oil
  • 1 can (10 3/4 ounces) condensed cream of mushroom soup (undiluted)
  • 1 envelope dry onion soup mix
  • 1 to 2 cups water (or low sodium beef stock)
  • 6 medium potatoes (peeled and quartered)
  • 6 carrots (sliced into 2-inch pieces)
  • 2 tablespoons flour (blended with 1/4 cup cold water)

Steps to Make It

  1. Gather the ingredients.

  2. In a large Dutch oven or stockpot, brown roast in the vegetable oil; remove roast and set aside. Pour off excess oil. 

  3. In the same pan, combine mushroom soup, onion soup mix, and 1 cup water. Heat to boiling. Return roast to pan. Reduce heat to low. Cover and simmer for 2 hours, turning roast occasionally.

  4. Add potatoes and carrots. Cover and cook for another 40 minutes, or until vegetables are tender. Add more water or stock, if necessary.

  5. Remove meat and vegetables to a serving platter and keep warm. 

  6. Gradually stir the flour and water mixture into the liquids left in the pan, stirring until sauce boils and thickens.

  7. Spoon the thickened sauce over the pot roast and potatoes.

  8. Serve and enjoy!

Recipe Variations

  • Add some diced rutabaga along with the potatoes.