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Pot Roast That Makes Its Own Gravy – 3 Methods recipe

A fork-tender pot roast with incredibleflavor doesn’t get much easier than this…and this recipe evenmakes its own gravy! Serve with cooked rice or mashed potatoes.Also, peeled and cut-up vegetables such as carrots and potatoescan be added during the last 30 minutes of cooking for a deliciousone-pot meal.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Pot Roast That MakesIts Own Gravy – 3 Methods

2 1/2 to 3 pounds beef chuck roast
1 (10.75-ounce) can cream of mushroom soup
1 (2.4-ounce) package dry onion soup mix
2 teaspoons Worcestershire sauce

To Oven Roast:

  • Place pot roast directly in roasting pan(do not use a rack).
  • Spread cream of mushroom soup over roast,sprinkle dry onion soup mix and then drizzle with Worcestershiresauce.
  • Place lid on pan, or cover with foil,and roast in 325°F (160°C) oven for 2 to 2 1/2 hours,or until roast is fork tender and pulls apart easily.

    To Use Electric Skillet:

  • Place pot roast in an electric skillet.
  • Spread cream of mushroom soup over roast,sprinkle dry onion soup mix and then drizzle with Worcestershiresauce.
  • Heat at 350°F (175°C) until ingredientsbegin to boil, then place lid on and reduce temperature to thesimmer selection on the dial. (After several minutes, check tosee if adjusting the heating element either up or down is neededfor an ideal simmer that’s not too slow or to fast.)
  • Simmer for 2 to 2 1/2 hours, turning roastover halfway through cooking process, or until roast is forktender and pulls apart easily.

    To Use Slow Cooker:

  • Place pot roast in slow cooker.
  • Spread cream of mushroom soup over roast,sprinkle dry onion soup mix and then drizzle with Worcestershiresauce.
  • Place lid on slow cooker and cook on LOWfor 6 to 8 hours, or until roast is fork tender and pulls aparteasily.

    Makes 8 servings.

    Copyright Hope Pryor, please see Termsof Use.

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