Are you craving a hearty, flavorful meal that practically cooks itself? Look no further than this classic Campbell's Pot Roast recipe! This easy recipe delivers incredibly tender, juicy pot roast with minimal effort, making it perfect for busy weeknights or a relaxed weekend dinner. It's a delicious dish that’s both incredibly satisfying and surprisingly simple to prepare, proving that homemade cooking doesn't have to be complicated. Get ready to enjoy this quick dinner idea, a true testament to the power of simple ingredients and a little bit of time.
Ingredients:
- 3-4 pound beef chuck roast
- 1 packet (1 ounce) dry onion soup mix
- 1 can (10.75 ounces) condensed Campbell's Cream of Mushroom soup
- 1 cup beef broth
- 1/2 cup water
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 large onion, quartered
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
Instructions:
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Sear the Roast: Pat the beef roast dry with paper towels. Season generously with salt and pepper. In a large Dutch oven or oven-safe pot, heat a tablespoon of oil over medium-high heat. Sear the roast on all sides until nicely browned. This step helps develop rich flavor.
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Build the Flavor Base: Remove the roast from the pot and set aside. Add the onion, carrots, and celery to the pot and sauté for 5-7 minutes, until slightly softened.
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Combine Ingredients: Stir in the onion soup mix, Cream of Mushroom soup, beef broth, water, Worcestershire sauce, thyme, and rosemary. Mix well to combine all the delicious flavors.
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Braise the Roast: Return the seared roast to the pot. Make sure the roast is mostly submerged in the liquid. If needed, add a little more water. Bring the mixture to a simmer, then cover the pot tightly.
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Slow Cook to Perfection: Transfer the pot to a preheated oven at 325°F (160°C). Braise for 3-4 hours, or until the roast is fork-tender. For a truly fall-apart tender roast, consider cooking it for a longer time, up to 4-5 hours.
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Rest and Serve: Once the roast is cooked through, remove it from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Serve the pot roast with the vegetables and gravy. Consider serving it with mashed potatoes, rice, or crusty bread to soak up all that delicious gravy.
Cooking Tips for the Best Pot Roast:
- Use a good quality roast: The better the quality of your beef, the better the final product will taste.
- Don't overcrowd the pot: Ensure enough space for the roast and vegetables to cook evenly.
- Check for doneness: Use a meat thermometer to ensure the roast reaches an internal temperature of 190-200°F (88-93°C) for optimal tenderness.
- Thicken the gravy: If you prefer a thicker gravy, you can remove some of the cooking liquid and simmer it on the stovetop until it reduces. A cornstarch slurry can also be used.
Variations:
- Add potatoes: Include potatoes with the carrots and celery for a complete one-pot meal.
- Use different vegetables: Experiment with other root vegetables like parsnips or turnips.
- Spice it up: Add a pinch of red pepper flakes for a hint of heat.
- Try different soups: Campbell's Cream of Celery or Cream of Onion soup can also be used for a unique flavor profile.
Nutritional Information (per serving, approximate):
This will vary based on the size of your roast and the number of servings. For a more precise calculation, use a nutrition calculator and input the specific ingredients and quantities. However, expect this dish to be high in protein and relatively high in fat.
This simple Campbell's Pot Roast recipe is perfect for a satisfying and delicious weeknight meal. The ease of preparation and the rich flavors make it a true crowd-pleaser, and a fantastic addition to your collection of easy recipes and healthy meals. Enjoy!