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Easy One Pan Beef Roast with Vegetables

  • prep time: 15 min
  • total time: 2 hr 15 min
  • serves: 6 people
  • calories: 521 1 serving

Pot roast is the ultimate family dinner, and this easy one-pan recipe doesn’t disappoint. Carrots and potatoes cook in the same pan as the beef roast, benefiting from the juices released during cooking. The meat stays tender and flavorful as it roasts thanks to French onion soup that cooks down to a lovely gravy. In just under two hours, you’ll have meat so tender, you can cut it with a spoon, and a tasty meal fully-prepared thanks to this genius recipe for Easy One Pan Beef with Vegetables.


cost per recipe: $23.87

  • 3 1/2 pound boneless beef chuck roast
  • 1 teaspoon garlic powder
  • 2 tablespoons all-purpose flour
  • 3 medium red potato, cut in quarters (about 3 cups)
  • 3 stalks celery, cut into 1-inch pieces
  • 2 cups baby-cut carrots
  • 1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
  • 1/2 cup water


  • Tips

    • Ingredient Note: Oven bags are disposable oven-safe bags that you can find in the foil and wrap section of your market.
  • Step 1

    Heat the oven to 400°F.  While the oven is heating, season the beef with salt, pepper and the garlic powder.  Coat the beef with the flour.

  • Step 2

    Place the beef and vegetables into a roasting pan.  Pour the soup and water over the beef.  Cover the pan (with the pan lid or tightly with foil).

  • Step 3

    Roast for 1 hour 45 minutes or until the beef is fork-tender. Let stand for 15 minutes before slicing the beef.  Season the vegetables and gravy to taste before serving.


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  • i would use a bone in roast. the bone gives the meat more flavor!

    George N.
    May 11, 2017

    I would use a bone in roast. the bone gives the meat more flavor!

  • Wait to cutting bag !

    Kimberly G.
    April 30, 2017

    I use theses bags and for moister meat don't cut bag until about the last 15 min till roast is done this will brown the roast and cook up extra juices. Works for me!

  • Flavor Great - Over Cooked & Bag Blackened

    Marilyn E.
    December 30, 2016

    December 30, 2016, I just tried this recipe and the flavor was great and meat was tender but a lot of misses. I think cooking at 400 degrees was way to hot. The carrots & potatoes had to be pried out of the bag because there was no juice at all. Letting it rest for 15 minutes meant it was barely warm. I will try the recipe again but cook at 350 degrees if that fails I'll try the crock pot.

  • Delicious!

    October 17, 2016

    This is a great way to prepare foods. Chicken and turkey really benefit from being bagged. You could also use non stick aluminum foil. Just wrap the food in parchment and then wrap in foil being sure to close the openings tightly. In the past I have cooked duck in a plain paper bag. Bagging really keeps the food moist and tender by allowing it to self baste. : )

  • Worst recipe ever

    kenneth m.
    February 10, 2017

    Vegetables came out wonderful. Beef came out dry and overcooked. Horrible.

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Calories 521
Total Fat 19 g
Sat. Fat 7.3 g
Trans Fat 0 g
Cholesterol 187 mg
Sodium 506 mg
Total Carb 28 g
Dietary Fiber 4 g
Sugar 5 g
Added Sugars 0 g
Protein 58 g
Vitamin D 1 %DV
Calcium 6 %DV
Iron 40 %DV
Potassium 27 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.