Savory Pot Roast

This classic Savory Pot Roast is the ultimate comfort food, perfect for cozy family dinners. A tender chuck roast is browned to perfection and then slow-cooked in a creamy, savory sauce made from cream of mushroom soup and onion soup mix. The result is meat that falls apart at the touch, bathed in a rich, golden gravy. Accompanied by quartered potatoes and carrots that absorb all the delicious flavors, this one-pot meal is incredibly satisfying. It requires minimal prep time but delivers maximum flavor, making it an ideal choice for busy weeknights or when you want a hearty, home-style dish that everyone will love. Serve with crusty bread to soak up the extra gravy.

Cooking Method: Boiling, Roasting

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 1371.3

Description

This classic Savory Pot Roast is the ultimate comfort food, perfect for cozy family dinners. A tender chuck roast is browned to perfection and then slow-cooked in a creamy, savory sauce made from cream of mushroom soup and onion soup mix. The result is meat that falls apart at the touch, bathed in a rich, golden gravy. Accompanied by quartered potatoes and carrots that absorb all the delicious flavors, this one-pot meal is incredibly satisfying. It requires minimal prep time but delivers maximum flavor, making it an ideal choice for busy weeknights or when you want a hearty, home-style dish that everyone will love. Serve with crusty bread to soak up the extra gravy.

Ingredients

2 tablespoon Oil
4 pound Chuck roast
1 can Cream of mushroom soup
1 Onion Soup mix envelope
1 1/4 cup Water
6 md Potatoes; quartered
6 Carrots; cut into 2" pieces
2 tablespoon Flour

Directions

1
Heat oil in a large 6-quart saucepan or Dutch oven over medium-high heat.
2
Brown the chuck roast on all sides until golden, about 5-7 minutes total.
3
Spoon off excess fat from the pan, leaving about 1 tablespoon.
4
Stir in the cream of mushroom soup, onion soup mix, and 1 cup of water until smooth.
5
Reduce heat to low, cover the pot, and simmer for 2 hours.
6
Add the quartered potatoes and carrot pieces to the pot.
7
Cover and continue cooking for 45 minutes, or until vegetables are tender and beef is fork-tender.
8
Remove the roast and vegetables from the pot and keep warm.
9
In a small bowl, whisk together the flour and remaining 1/4 cup water until smooth.
10
Gradually stir the flour mixture into the hot soup liquid in the pot.
11
Cook over medium heat, stirring constantly, until the gravy boils and thickens, about 2-3 minutes.
12
Slice or shred the roast and serve with the vegetables and thickened gravy.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1371.3kcal

% Daily Value *
Total Fat 44.2g68%
Saturated Fat 13.8g69%
Cholesterol 340.5mg114%
Sodium 742.8mg31%
Total Carbohydrate 62.4g21%
Dietary Fiber 9.5g38%
Sugars 15.8g
Protein 158.8g318%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For easier cleanup, you can brown the meat in a skillet and transfer everything to a slow cooker for the simmering steps. Cook on Low for 6-8 hours or High for 4-5 hours.

If you prefer a richer gravy, you can substitute beef broth for part of the water.

Leftovers store well in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day. Reheat gently on the stovetop, adding a splash of water if the gravy is too thick.

Ensure the pot is large enough to hold all ingredients without overflowing, as the liquid will bubble during cooking.

Keywords: beef roast, chuck roast, pot roast, mushroom gravy, comfort food, slow cooker, stovetop, root vegetables, family dinner, easy recipe, meat and potatoes, hearty meal, savory, one-pot meal, carrots, potatoes, onion soup mix, cream of mushroom, weeknight dinner, classic roast, tender beef

Read it online: https://www.chefs-mate.com/recipe/savory-pot-roast/