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Easy Pot Roast

User Rating 5 Star Rating (3 Reviews)


Easy Pot Roast
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  • 1 pot roast, lean chuck, rump, etc., about 3 to 4 pounds
  • 2 tablespoons oil
  • 1 can (10 3/4 ounces) cream of mushroom soup, undiluted
  • 1 envelope dry onion soup mix
  • 1 cup water, divided
  • 6 medium potatoes, peeled and quartered
  • 6 carrots, sliced in 2" pieces
  • 2 tablespoons flour mixed with 1/4 cup cold water


In a large pan, brown roast in 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. Remove meat and vegetables to serving platter. Gradually stir the flour and water mixture into the sauce in pan, stirring until sauce boils and thickens. Serve thickened sauce over roast and potatoes.
Serves 6 to 8.

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User Reviews

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 5 out of 5
Easy Pot Roast, Member snowflakey

This is the only pot roast recipe I'll use from now on. I did need to add 1/2 cup of water 3 times and finish the veggies in the microwave for 10 minutes because they weren't quite tender after an hour. The gravy was a rich, dark brown. I also added a quartered onion for 15 minutes at the end. Thank you for sharing this one!

5 out of 5 people found this helpful.

See all 3 reviews

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