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READY IN ABOUT 1¾ hrs

Easy Pot Roast

Read Reviews (53)

"This recipe is what a recipe should be. Good, simple, and inexpensive." — David R. Turner

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

4 pounds boneless chuck roast
2 cups water
1 (1 ounce) package dry onion and mushroom soup mix
1 tablespoon Worcestershire sauce

3 potatoes, peeled and chopped
2 stalks celery, chopped
2 carrots, chopped

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Score roast on top and sides, and place in a medium sized oven bag. Combine water, soup mix, and Worcestershire sauce; pour over roast. Arrange vegetables around meat. Place oven bag on a roasting pan.
Place roast in oven, and immediately reduce heat to 300 degrees F (150 degrees C). Bake for 1 1/2 hours for medium well done, or adjust time for desired doneness.

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PREP 10 mins
COOK 1 hr 30 mins
READY IN 1 hr 40 mins

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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!

—Jillian

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Most Helpful Critical Review

Oct 10, 2005

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.

—TEXASTRACE

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71 Ratings

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Jun 18, 2003

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.

—GINALSCOTT

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Jul 16, 2005

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!

—NQV

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Jul 07, 2006

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.

—lostlittlefairy

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Nov 14, 2006

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!

—crazyt

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Sep 17, 2005

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.

—SCYMITAR72

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Mar 31, 2003

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.

—THEINGRAMS4

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Nutrition

Calories
550 kcal
28%

Carbohydrates
24.5 g
8%

Cholesterol
131 mg
44%

Fat
32 g
49%

Fiber
3.3 g
13%

Protein
39.1 g
78%

Sodium
433 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Pot Roast

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 550
** Calories from Fat: 288

% Daily Value *
** Total Fat 32g 49 %
** Saturated Fat 12.5g 62 %
** Cholesterol 131mg 44 %
** Sodium 433mg 17 %
** Potassium 908mg 25 %
** Total Carbohydrates 24.5g 8 %
** Dietary Fiber 3.3g 13 %
** Protein 39.1g 78 %
** Sugars 2.5g
** Vitamin A 81 %
** Vitamin C 39 %
** Calcium 6 %
** Iron 52 %
** Thiamin 31 %
** Niacin 101 %
** Vitamin B6 45 %
** Magnesium 19 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.