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4-Ingredient Sunday Pot Roast
This classic pot roast is the kind of comforting meal that fills the house with an incredible aroma while it slowly cooks to perfection. With just a few simple ingredients, the beef becomes so tender that it practically falls apart with a fork, making it a favorite for Sunday family dinners.
Ingredients
3 to 4 pounds beef chuck roast
1 can condensed cream of mushroom soup
1 packet dry onion soup mix
1/2 cup water
Instructions
Preheat the oven to 325°F (160°C).
Place the beef roast in a large baking dish or Dutch oven.
In a bowl, combine the cream of mushroom soup, onion soup mix, and water.
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Pour the mixture evenly over the roast.
Cover tightly with a lid or aluminum foil.
Bake for 3½ to 4 hours, or until the meat is extremely tender and easily pulls apart with a fork.
Remove from the oven and let rest for 10 minutes before serving.
Spoon the rich gravy over the sliced or shredded beef.
Serving Suggestions
This roast is delicious served with:
Creamy mashed potatoes
Buttered egg noodles
Steamed vegetables
Roasted carrots
Fresh dinner rolls
Tips
For extra flavor, add carrots and potatoes during the last two hours of cooking.
Leftovers can be shredded and used in sandwiches or wraps.
The gravy becomes even richer if allowed to rest for a few minutes before serving.
The beauty of this recipe is its simplicity. With only a handful of pantry ingredients, you get a rich, savory meal that tastes like it took all day to prepare. The slow cooking process creates melt-in-your-mouth beef and a flavorful gravy that everyone will want to pour over everything on their plate.
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