Nancy's Pot Roast

This recipe is so delicious and super easy, too! A lot of recipes out there use beef broth, but my mom, Nancy, uses mushroom soup. The creamy mushroom flavor is a perfect addition to pot roast. Along with the ingredients below, all you'll need is an oven safe dutch oven (with cover) and five hours to spare.

6-8 servings

4 lb boneless chuck
1 can cream of mushroom soup (10.5 oz)
1 can of red wine (use soup can)
1 can of water (yup, same can)
2 envelopes of lipton onion soup
Fresh basil, chopped
3 garlic cloves, minced
3 medium carrots, peeled and chopped (added in the last hour of cooking)
*optional - serve with roasted or mashed potatoes


Preheat oven to 350 degrees.

1. In a large dutch oven, mix soup, red wine, water, onion soup mix, basil and garlic. Mix to combine.

2. Place beef chuck into the pot and use a spoon to coat the top of the chuck.

3. Bake, covered, for 5 hours total, flipping the chuck halfway into cooking. Add in carrots for the last hour of cooking. One meat is finished, Shred/cut the meat and allow to soak in sauce for 5 minutes before serving. Like most pot roasts, the juice will not be thick, but should be spooned over the meat when serving!


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