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.
- 1 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.
Serves 6 to 8.