DinnerMain Course

Oven Pot Roast

Name: Oven Pot Roast
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 6 servings
Cuisine: american
Ingredients: 1 pcs beef chuck roast; 1 tsp salt; 0.5 tsp black pepper; 1 tbsp vegetable oil; 200 g yellow onion cut into large wedges; 300 g carrot peeled and cut into 2-inch pieces; 700 g potato peeled and cut into 2-inch chunks; 596 g condensed cream of mushroom soup; 30 g dry onion soup mix; 120 ml water

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

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 pieces
700 gpotato, peeled and cut into 2-inch 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

46%Score

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

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat portions gently in a saucepan over low heat or in the microwave.