Oven Pot Roast(This Is An Original)
A hearty oven pot roast featuring tender chuck steak, savory mushroom soup, and roasted vegetables, perfect for comforting family dinners and slow-cooked flavor.
Ingredients
Instructions
- Brown the chuck steak in hot oil in a skillet until both sides are medium brown.
- Place the browned meat in a large baking pan.
- Add two cans of cream of mushroom soup to the pan.
- Fill each soup can with water and pour into the pan to cover the meat.
- Add bay leaves, salt, pepper, sliced onions, potatoes, carrots, and sliced onions to the pan.
- Cover the pan tightly with foil or a lid.
- Bake in the oven for 1 hour at 350°F (175°C).
Tips & Substitutions
For a richer flavor, consider adding garlic or herbs like thyme to the soup mixture. If you're out of cream of mushroom soup, a homemade alternative can be made using a roux and adding sautéed mushrooms. This dish can also be adapted for a vegetarian version by using vegetable broth and a meat substitute, perfect for those exploring vegetarian recipes.
Serving Suggestions
This hearty pot roast pairs wonderfully with a side of crusty bread or a fresh salad for a complete meal. You can also serve it alongside roasted vegetables or over a bed of rice. For a sweet ending, try serving Hedy'S Icebox Cinnamon Sweet Rolls for dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, place the pot roast in a covered dish in the oven at 325°F (160°C) until warmed through, or use the microwave in short intervals to avoid overcooking the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Pot Roast(This Is An Original) contains roughly 1178 calories, with 23g protein, 213g carbohydrates, and 42g fat. It is an excellent source of vitamin A (237% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (187% of the Daily Value). Note that it is relatively high in sodium, at 892mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I cook the pot roast in a slow cooker instead?
Yes, you can adapt this recipe for a slow cooker. Brown the chuck steak first, then place it in the slow cooker with the soup and vegetables. Cook on low for 6-8 hours or high for 4-5 hours until the meat is tender.
What can I use instead of chuck steak?
If chuck steak isn't available, you can substitute with brisket or round roast. Just be aware that cooking times may vary slightly based on the cut of meat used.
How do I know when the pot roast is done?
The pot roast is done when it is fork-tender and easily shreds apart. Use a meat thermometer to check for an internal temperature of at least 190°F (88°C) for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).