This was my Dad’s All Time Favorite! Of everything my Mom cooked – this was the best.
It’s an oldie but a goodie!
- 1 Chuck Roast
- 1 Can Cream of Mushroom Soup
- 1 Bag Dry Onion Soup Mix
You can cook this in a slow-cooker or in the oven. Place the meat in the slow cooker or in the bottom of a roasting pan. Place the quartered potatoes on top. Mix the two soups together and pour on top. If using a roasting pan cover with tin foil.
Slow-cooker – cook on low for 8 hours or high for 4. I prefer it on low for 8 hours, this seems to make the most tender meat.
Oven – Cook at 300 degrees for 4 hours for a four pound roast. You can adjust the time depending on how big the roast is.
I always use a Chuck Roast. This cut is perfect for pot roast. Other roasts can turn out tough. A Chuck Roast is always tender. Some people prefer carrots. I cook mine on the side. I find they make the gravy and meat sweet. So you can boil raw carrots until they are soft, or use a can of carrots and serve them on the side.
Prep time – 3 minutes – cook time 4-8 hours
Serves 4-6 depending on the size of the roast