Recipe by David R. Turner
"This recipe is what a recipe should be. Good, simple, and inexpensive."
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boneless chuck roast
1 (1 ounce) package
dry onion and mushroom soup mix
potatoes, peeled and chopped
This recipe definitely is easy! Plus it's just as the submitter describes - good, simple, and inexpensive which is just what a pot roast should be as it's classic comfort food. I chose to cook mine in a slow cooker vs. the oven. And, I also subbed a can of beef broth for the water as it brings out more of the beef flavor plus it makes for some really good gravy. I left out the potatoes, celery, and carrots and instead put the roast on a bed of portabella mushrooms. I cooked it low and slow for 8 hours and it was falling apart and above all delicious - perfect with mashed potatoes!
I didn't have great luck with this recipe. The meat was tough and wasn't nearly done in 1 1/2 hrs. I also felt there was too much water added, which watered down the seasonings. I'm not so sure though if it was the recipe that lacked or the COOK! It wasn't a total wash, my family ate it and didn't complain.
My husband and I loved this recipe. It was even better the second night. I added a can of cream of mushroom soup to the bag and it made a delicious gravy. I also increased the cooking time to almost 3 hours and did mashed potatoes instead of cooking them with the roast. I always made my roasts in a crock pot and they cooked so long that the meat was dry and had a weird texture. This is a new favorite! Thanks.
My 1st time making pot roast was a success because of this easy recipe! I let the meat marinate in the cream of mushroom soup & onion soup mixture for several hours & also let it bake in the oven for about 3 hrs... the result -- a very tender & tasty pot roast & vegetables. Definitely a recipe to keep & use again!
I tweaked the recipe a tad to accomidate me and my boyfriend. Instead of water, I subsistuted beef broth, threw in one whole yello onion cut up, and then seasoned the top of the roast with some ground garlic pepper. I also put about five pieces of bay leaves for some extra aroma. As for time, I lowered the temperature and cooked it in a regular pan for almost three hours as well. All in all, it came out pretty good for the little work put into such a large meal.
awesome recipe! meat was tender after about 3 hours at 325 degrees. did add 1 can mushroom soup, lots of garlic cloves, some seasoned salt and instead of water used beef broth. served the roast on bed of chives and garlic mashed potatoes. very good stuff dave!
I'm no cook and I could do this recipe. It's so yummy and easy to make - the oven bag is a big help with clean up.
After my husband "begged" for a pot roast, I used this recipe..which was really good! He said it was better than the slow cooker version I had been making for years. My older daughter enjoyed the vegies that cooked with the meat, and couldn't stop eating it! It made the house smell wonderful while it was cooking.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Pot Roast
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 550
** Calories from Fat: 288
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