|Nutritional Guidelines (per serving)|
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. Feel free to add some diced rutabaga to the slow cooker along with the potatoes.
- 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)
In a large Dutch oven or stockpot, brown roast in the vegetable oil; remove roast and set aside. Pour off excess oil.
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.
Add potatoes and carrots. Cover and cook for another 40 minutes, or until vegetables are tender. Add more water or stock, if necessary.
Remove meat and vegetables to serving platter and keep warm.
Gradually stir the flour and water mixture into the liquids left in the pan, stirring until sauce boils and thickens.
Spoon the thickened sauce over the pot roast and potatoes.