Easy Pot Roast

Photo: Catknapp

This is my version of pot roast. It makes a lot of gravy.

Yield: 6 servings
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  • 5 pound(s) Chuck Roast
  • 2 can(s) Cream Of Mushroom Soup
  • 1 envelope(s) onion soup mix (I use beefy onion flavo
  • 2 whole(s) medium onions, peeled and sliced thin
  • dash(es) seasoning salt
  • dash(es) garlic powder
  • dash(es) pepper
  • 1 1/2 cup(s) 1 1/2- cups water


  1. Preheat oven to 350°F.

  2. Season the roast with the dry seasonings (don't overdo and go easy on the salt)

  3. Sprinkle the dry soup mix onto the meat.

  4. Spread mushroom soup over the top and add onions.

  5. Add water, cover tightly with foil.

  6. Bake for three hours.

  7. Add any desired vegetables (potatoes, carrots, etc.) during the last hour of cooking.
October 2013

This recipe is a personal recipe added by Catknapp and has not been tested or endorsed by MyRecipes.

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