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Savory Pot Roast

Savory Pot Roast

4.13 32

Nothing says home cooking like this slow-simmered pot roast that turns out tender and tasty, time after time.

serves 8 people

Ingredients

cost per recipe: $33.04

The price is determined by the national average.

  • 2

    tablespoons vegetable oil

  • 3 1/2

     pounds boneless beef bottom round (rump) roast or chuck pot roast (about 1 roast)

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 1 1/4

    cups water

  • 1

    envelope (about 1 ounce) dry onion recipe soup & dip mix

  • 6

     medium white potato, cut in quarters

  • 6

     medium carrot, peeled and cut into 2-inch pieces (about 3 cups)

  • 2

    tablespoons all-purpose flour

view nutrition info

How to Make It

Heat the oil in a 6-quart saucepot over medium-high heat.  Add the beef and cook until well browned on all sides.  Pour off any fat. Stir the mushroom soup, 1 cup water and soup mix in a medium bowl.  Add the soup mixture to the saucepot and heat to a boil.  Reduce the heat to low.  Cover and cook for 1 hour 30 minutes. Add the potatoes and carrots to the saucepot.  Cover and cook for 1 hour or until the beef is fork-tender and the vegetables are tender.  Remove the beef and vegetables to a serving platter. Stir the flour and remaining water in a small bowl until the mixture is smooth.  Stir the flour mixture in the saucepot.  Cook and stir until the mixture boils and thickens.  Serve the gravy with the beef and vegetables.
Step 1

Heat the oil in a 6-quart saucepot over medium-high heat.  Add the beef and cook until well browned on all sides.  Pour off any fat.

Step 2

Stir the mushroom soup, 1 cup water and soup mix in a medium bowl.  Add the soup mixture to the saucepot and heat to a boil.  Reduce the heat to low.  Cover and cook for 1 hour 30 minutes.

Step 3

Add the potatoes and carrots to the saucepot.  Cover and cook for 1 hour or until the beef is fork-tender and the vegetables are tender.  Remove the beef and vegetables to a serving platter.

Step 4

Stir the flour and remaining water in a small bowl until the mixture is smooth.  Stir the flour mixture in the saucepot.  Cook and stir until the mixture boils and thickens.  Serve the gravy with the beef and vegetables.

Recipe Tips

  • Serving Suggestion: Serve with steamed whole green beans with sliced almonds. For dessert serve chocolate pudding.

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Made With
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

Buy Now

Ratings & Reviews

(32)
  • suzanne s.

    October 4, 2014

    The best

    Have been making this recipe since the 60", but in those days , we placed a very large piece of heavy duty foil in a 13x9 roasting pan , added roast , Lipton onion soup # 1 pkg.# and 1 can of Campbell's cream of mushroom soup. and carrots and potatoes quartered .. # I make mashed with butter and a dash or 2 of horseradish sauce about 1 or more teaspoons # and pinch of nutmeg and 1/2&1/2 ....Seal tightly and bake for 1 hour per pound ...... When roast is cooked , remove meat to platter and place aluminum foil , that has been gathered at the top over a saucepan ..cut the bottom with scissors and drain into pan .Taste as gravy will be salty .. Add water until you have desired taste . Wine does not hurt either ....Thicken .... put roasting pan away as it is clean ...... My daughter does the same , but in a slow cooker ..... Delicious .... Sues Haverhill Ma

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  • Patty M.

    July 19, 2014

    Fear no pot roast.

    I trimmed my roast down to four big pieces, floured and browned in butter and olive oil. Then i mixed together Cream of Mushroom with Garlic and French Onion soups and baked at 350 degrees for 90 minutes. I parboiled the potatoes and carrots first and added them to the pot and continued baking for another 30 minutes, until meat was tender.

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  • Marya G.

    May 25, 2013

    Fabulous With a Twist

    My husband is a very picky eater but with a few twists he loves this recipe. Instead of a cream soup, I use the Beef Broth. I substitute a cup of sweet white or red wine for the water and the dry soup mix is Onion Mushroom . I also put the onions, carrots and celery in right from the start which adds unbelievable flavor to the meat and broth. I add the potatoes the last 1.5 to 2 hours. The sauce is just thick enough for us so we don't add more flour to the broth when its done. Talk about a super delicious meal served with a salad and hot Italian or French bread. What could be more delicious!

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  • downer70

    February 19, 2013

    Yummy!!!

    When I think of pot roast, I think ya ya boring, but not this recipe! It's super easy and delicious!!! I will make it this way from now on.

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  • Nat22

    February 10, 2013

    This is a good recipe for the crockpot.

    I have been using a recipe very similar to this one for the last 20 years in a crock pot. I just put my roast in the crock pot without doing anything to except rinsing it off, then I sprinkle the packet of Lipton onion soup mix over the top of it and then add a can of cream of mushroom soup over the top and just enough water in the can to swish around and rinse the sides of the can. I cover it and cook it on low for 6-8 hours. I put it on before I leave for work in the mornings, then when I get home I turn the the crock pot down to warm to keep it hot until I get the mashed potatoes done and my kids have always liked green beans with it. I cook can green beans and add a little bacon grease for seasoning and let it cook down on low on top of the stove and they taste like you made them from fresh. We use the gravy that has cooked out of the roast on our meat and potatoes. It is one of my favorite dishes. Even though my oldest son is 24, when him and his friends that he grew up with will always show up when I cook this. I had one of hiss friends bring his wife with him so she could try it when he came over to watch a football game with my son and I was making roast. Cooking the roast this way makes it just fall apart when you start trying to get it out of the crock pot.

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