Pot Roast That Makes Its Own Gravy - 3 Methods

It doesn't get much easier than this to make a delicious, fork-tender pot roast that makes its own gravy. Tip: Add vegetables such as carrots and potatoes during the last 30 minutes of cooking for a delicious one-pot meal.

Recipe Ingredients:

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
1 to 2 teaspoon Worcestershire sauce (optional)

Cooking Directions:

1. 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 Worcestershire sauce.
2. 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.
3. 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 Worcestershire sauce.
4. Turn skillet on to 350°F (175°C) until ingredients begin to boil, then place lid on and reduce temperature to the SIMMER selection on the dial. (Note that with this method, it is important to check often to make sure it is not simmering too fast.)
5. Simmer for 2 to 2 1/2 hours, turning roast over halfway through cooking process, or until roast is fork tender.
6. 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 Worcestershire sauce. Place lid on slow cooker and cook on LOW for 6 to 8 hours, or until roast is fork tender and pulls apart easily.

Makes 8 servings.

Recipe by Hope Cantil; copyright © 1999; property of CooksRecipes.com. See Terms of Use.