Classic Oven Pot Roast

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Nothing is as comforting as a flavorful, fork-tender oven pot roast. Best of all, this is ready for the oven in only 15 minutes, and uses simple ingredients you probably have in your pantry!

Pot roast with carrots and potatoes in a pottery bowl with a spoon

When it’s August in the South, consistently nearly 90 degrees, and humid enough that you want to take a shower the moment you step out the door, I feel like I should be eating things like cucumber tomato salad and light, refreshing raw veggies for dinner. Crunchy, cold things.

But what was I supposed to do when jumbo-packs of stew-meat pot roast chunks were half off at Harris Teeter? It was out of my control. I don’t know how that value pack ended up in my cart, officer.

Well, I considered making something exciting and unexpected like French dip sandwiches or Chipotle-knockoff barbacoa with it.

But then the more I thought about it, and the more we had dark, night-like afternoons filled with thunderstorms that make you want to curl up under a blanket, the more regular ol’ classic pot roast started to sound like just the thing to do with three pounds of beef.

Pot roast with carrots and potatoes in hand-thrown ceramic bowl with spoon

My mom, you should know, has been known to make a mean pot roast. At one point I asked her about it and she said she had forgotten how to make it.

What?! FORGOTTEN how to make the pot roast? The legendary fork-tender fall-apart meat and potatoes? The loss of a national treasure! Tragedy.

Flashback: I’m not sure how long ago it was, but when cheesy computer clip art was in its heyday, my mom made me a cookbook of her favorite go-to recipes, the half-letter pages in plastic sleeves decorated with exciting little cartoony illustrations of the ingredients. It was great.

There are a few recipes I consistently reference the book for, but honestly, (sorry, mother) I’ve never made half the things in there and I don’t even know what’s on many of the pages. So when I was flipping through the book one day (and my foreshadowing skills are sooooo subtle here, I’m sure), I was surprised and thrilled to find the long-lost oven pot roast recipe!

It may not be a slow-cooker recipe, but this classic oven pot roast is just as simple.

Hand holding glass baking pan of pot roast with carrots and potatoes

It probably only took 15 minutes to prep, contained mostly pantry-staple ingredients, and then during the long cooking time, Mike and I got all the yard work done. All of it.

I’m talking mowing the lawn and weed-whacking by the fence and raised garden (thanks, dearest), trimming the monster bushes that shoot branches all the way to the freaking ROOF (no exaggeration, really!), watering all the potted plants, cutting all the dead sago palm branches off…

By the time we were done, it was dusk, we were dog-tired, and the most delicious aroma greeted us at the door. It was so powerful it even overpowered the sweat-and-bug-spray smell we brought in with us.

Much nicer than working in the yard for three hours, coming inside to no food and going “Wanna have mac and cheese?” Seriously, it was awesome. Just as flavorful and tender and comforting as I remembered, and much easier than I expected for a family-famous meal.

Close up of pot roast with carrots and potatoes in ceramic bowl

So, as my mother passed it on to me, I now pass it on to you: the famous pot roast.

Try serving this pot roast with:

If you like easy comfort food recipes, also check out:

Or visit my comfort foods category page!

Pot roast with carrots and potatoes in ceramic bowl with spoon

Classic Oven Pot Roast

Nothing is as comforting as a flavorful, fork-tender pot roast. Best of all, this is ready for the oven in only 15 minutes, and uses simple ingredients you probably have in your pantry!
4.74 from 15 votes
Print Pin Rate
Course: Main Course
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes
Servings: 4 3/4-lb servings
Author: Caroline Lindsey

Ingredients

  • 3 lbs stew meat chunks or blade cut chuck roast
  • 1 package dry onion soup mix
  • 1 can cream of mushroom soup
  • 1-2 tbsp soy sauce
  • 1 onion, halved and sliced
  • 3 medium potatoes (red, yellow, or white), cut into large chunks
  • 1 lb bag of baby carrots or 6 large carrots, peeled and cut into chunks
  • 1/2 can beef broth, if necessary
This recipe card may include affiliate links. When you buy through links on my site, I may earn a commission.

Instructions

  • Preheat oven to 325.
  • Place onion slices in bottom of large baking dish and top with meat. Sprinkle dry onion soup mix over meat, cover with undiluted cream of mushroom soup, and sprinkle with soy sauce.
  • Tightly cover with aluminum foil and bake for 1 hour.
  • Remove from oven, uncover, and surround roast with potatoes and carrots. If using stew meat chunks, toss ingredients together to make sure vegetables are coated with soup and juices. If meat seems dry, add beef broth.
  • Recover pan and return to oven for 2-3 hours, or until meat is fork-tender.
Tried this recipe?Mention @pinchmeimeating or tag #pinchmeimeating!

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96 Comments

  • Reply
    Christina Nelson
    August 14, 2015 at 4:10 pm

    Oh yum. I think I have wasted too much time trying to recreate the flavor “from scratch”. Maybe I’ll try making it this simple old fashioned convenience cooking way.

    • Reply
      Caroline Lindsey
      August 17, 2015 at 11:52 am

      I’m sure you know I, too, tend towards from-scratch type recipes, but who was I to argue with the recipe you so lovingly illustrated for me? It did not disappoint. It’s like the ranch mix on the pork chops – when the onion soup mixes with the mushroom soup and the beef juices, the flavor is so much more complex than you’d imagine! If you make it, let me know if it’s how you remembered it!

      • Reply
        Alison Hager
        December 5, 2020 at 4:21 pm

        Caroline,
        I did the recipe exactly as you said. It looks delicious, but the meat is still tough. Do I just cook it longer?

        • Reply
          Caroline Lindsey
          January 4, 2021 at 8:56 pm

          Without knowing more, I’d say you should probably cook it longer. It takes a long time for that connective tissue to break down in a tougher cut of meat like that. Did you perhaps start with a larger roast, like 4-5 lbs? That can definitely affect cook time!

    • Reply
      Carol
      April 20, 2019 at 12:28 pm

      I’m using this recipe for Easter dinner. I don’t have beef broth and I have two angus chuck roasts totaling 5 lbs. help! Also don’t u sear meat first?

      • Reply
        Caroline Lindsey
        April 27, 2019 at 10:34 am

        I don’t sear the meat in this recipe, although you certainly could! It would add a little extra flavor, but at the expense of having to wash another dish and taking a little longer to prep. Definitely a valid choice though!

      • Reply
        Diana L. Eppens
        October 14, 2019 at 6:10 pm

        I sear mine on the BBQ grille. I put oily on the meat and sear it on all 4 sides. Sometimes it is a little hard to stand them up, I manage to do it. Adds an amazing flavor.

        • Reply
          Caroline Lindsey
          October 18, 2019 at 9:26 am

          Searing your meat first will definitely add a nice flavor! I do like the ease of this recipe since you don’t have to break out an additional piece of cookware to sear the meat too. Both ways have excellent benefits!

  • Reply
    David
    January 12, 2016 at 2:33 pm

    We missed comfort foods like this when we first moved to Tucson. Now, we just crank the AC and give into our desires whenever we want them. (It helps that we are fully solar…)

    Gosh, I remember those corny clip art illustrations – they were revolutionary at the time. I wonder if anyone is still getting royalties from them… 🙂

    • Reply
      Caroline Lindsey
      January 12, 2016 at 10:18 pm

      Did you not make comfort foods when you first moved to Tucson because it wasn’t cold enough? I’m very cold natured so I didn’t have a problem with that when I lived there. I have two space heaters by my feet at work!

      I did feel a little weird making this pot roast in the late summer but it was still delicious! Now that it’s actually a bit cold (we got a frost last night!) I will make it again for sure. I should post some photos of the clip art recipe pages!

      • Reply
        Bonnie
        March 9, 2019 at 3:23 pm

        Don’t the potatoes and carrots get too done being in there for 2-3 hrs?
        You don’t bring the meat first?

        • Reply
          Caroline Lindsey
          March 11, 2019 at 10:41 pm

          I put it all in at once! It’s great, and the juices from the meat really flavor the veggies.

      • Reply
        Maria
        October 26, 2019 at 9:15 am

        Thank you so much for this wonderful classic recipe . I have been looking for this for years. My late mother in law used to make it , it was all ways so darn good. She wasn’t from the south but from up state New York , this good woman would cook up a storm of delicious foods . She gave me the recipe 55 years ago than lost it or misplaced after her passing . She used the same ingredients,except she wrapped it in thin coil and baked
        Thank you very much

        • Reply
          Caroline Lindsey
          November 1, 2019 at 9:02 am

          That is so heart-warming to hear! Isn’t it wonderful to rediscover an old recipe that brings back memories? <3

          • Kimberly Webber
            June 6, 2020 at 7:52 pm

            I preheat my large cast iron skillet on the stove top to a medium high heat. I place the meat and the remainder of the ingredients (minus veggies) right into the skillet. Seal it with aluminum foil and bake according to your directions. Gives the meat a little sear, and I’m using only one skillet. Fantastic recipe! Thanks for sharing!

          • Caroline Lindsey
            June 26, 2020 at 4:50 pm

            I’m a huge fan of one-pan solutions and giving the meat a little sear first sounds nice! Glad you like the recipe!

  • Reply
    Laura
    August 29, 2017 at 12:29 am

    5 stars
    This pot roast sounds delicious, the mushroom cream is a great idea. Storm on its way, after 3 months of intense heat. Perfect time for it.

    • Reply
      Caroline Lindsey
      September 3, 2017 at 7:35 pm

      Hopefully not too bad of a storm! It’s nice when the rain cools off the heat though. Pot roast is perfect for days like that!

  • Reply
    Nancy
    November 12, 2017 at 8:07 am

    5 stars
    I’ve made this pot roast twice and followed the recipe exactly. I must say that it is the best pot roast I have cooked. I used a 3 lb Chuck roast and cut it in pieces removing a lot of the connnecting tissue. It is so much better than the ones I have cooked in a slow cooker.

    • Reply
      Caroline Lindsey
      November 12, 2017 at 9:11 am

      Thanks so much for your comment, Nancy! Glad you liked the recipe!

    • Reply
      Jordan
      August 29, 2019 at 4:33 am

      If I wanted to add celery how fat into the cooking should I put them in at?

      • Reply
        Caroline Lindsey
        December 19, 2019 at 11:41 am

        I’d probably add them with the rest of the veggies, but they will be very soft! If you like them less soft maybe put them in the last hour or so.

  • Reply
    Traci
    April 2, 2018 at 4:40 pm

    5 stars
    Very close to my nana’s pot roast recipe! 🙂 Hers uses golden mushroom soup instead of cream. In the oven now and I’m dyyyyyyying from the good smells! 💜 Thanks!

    • Reply
      Caroline Lindsey
      April 16, 2018 at 10:56 pm

      Oh yummmm, I can imagine that delicious smell now! Such a cozy meal. Hope it tastes like your nana’s!

  • Reply
    Diane Billigsley
    October 19, 2018 at 1:36 pm

    Thanks for the “how-to” for adding the vegetables to the classic roast! Delicious and easy on this cool fall day.

    • Reply
      Caroline Lindsey
      October 25, 2018 at 7:15 pm

      I’m so glad you enjoyed it! It’s definitely that time of year again!

  • Reply
    Leo Rousseau
    November 11, 2018 at 1:06 pm

    I’ve got this in the oven right now! My second time making it and I wouldn’t change a thing! Thanks for sharing this!

    • Reply
      Caroline Lindsey
      December 13, 2018 at 7:06 pm

      Thanks so much for your lovely comment! I’m glad you enjoy it!

  • Reply
    Denise Oakes
    November 27, 2018 at 3:27 pm

    Making this now. Smells delicious already. I am only using a 2 pound blade cut (that’s what I bought before finding this recipe). I am sure it will come out perfectly. I will update in a few hours.

  • Reply
    Andi
    February 6, 2019 at 3:25 pm

    5 stars
    Oh my goodness! I made this recipe for my boyfriend and mother last night. My mom who is 62 years old said it is the best pot roast she has ever had in her entire life! I’ll take that as a huge compliment! Anybody looking for a yummy quick and easy dinner this is it! Takes about 10 to 15 minutes to prep it. All you have to do is pop it in the oven.

  • Reply
    Mona estrafax
    February 22, 2019 at 7:00 pm

    5 stars
    I just send my son for another Chuck roast because one won’t be enough! Lol.and I using cream of celery soup instead cuz it’s what I’ve got. My Italian pot roast is great but I’m trying yours today! Ty for sharing

  • Reply
    Emily
    March 10, 2019 at 8:59 pm

    I’m going to make this recipe this week for my parents. Since I work, 4 hours of cooking would put dinner Tim too late. So I was wondering if the prep work could be done the night before, and then cooked the next day. For example, could I do steps 1-2 and then put it in the fridge overnight so it could be cooked the next day?

    • Reply
      Caroline Lindsey
      March 11, 2019 at 10:40 pm

      Step 2 only takes a couple minutes, so it wouldn’t save you much time if you did that the day before! Pre-cutting veggies the day before is never a bad idea though.

      I’m guessing you mean steps 1 through 3? I don’t know how well that would work, since the long cooking method is necessary to melt all those fats and break down the tough tissue. I think putting it back in the fridge overnight would halt the breakdown of the tissues and it would have to catch up again when re-cooking. I don’t know if it’s a cumulative effect or if the cook time has to be all in a row.

      Your best bet for not having dinner too late on a weekday, for this recipe, would probably be to try it in a slow cooker. Not having tried it myself, though, I can’t say for sure if your veggies will be overcooked after 9 hours or so on low (I’m guessing an 8 hour workday plus commute time). But I’d say it would be worth a shot!

  • Reply
    Chrisy
    March 30, 2019 at 7:09 pm

    I’ve got this in the oven right now. One question, when I take it out after 1 hour to add veggies, do I cover it back up with foil again or cook the remaining amount of time uncovered? Anyone can answer me 😁

    • Reply
      Caroline Lindsey
      March 30, 2019 at 9:37 pm

      Hey Chrisy! Don’t know if I caught you in time, but you recover it with the foil before returning it to the oven. Hope you enjoy it!

  • Reply
    Linda Appling
    April 20, 2019 at 6:38 pm

    lm trying beef roast and pork roast together
    I remember my aunt would do this and the gravy was fantastic. so I trying it for easter.

    • Reply
      Caroline Lindsey
      April 27, 2019 at 10:47 am

      Yum! Sounds delicious! Hope it turned out well for you!

  • Reply
    Sherry
    May 19, 2019 at 2:36 pm

    Could I add green beans with the other veggies or would it be too long for them.

    • Reply
      Caroline Lindsey
      May 22, 2019 at 7:22 am

      It would be too long for green beans if you left them the entire time, but you could probably add them in in the last 45 minutes or so!

  • Reply
    Tonnie
    May 22, 2019 at 3:06 am

    5 stars
    This is absolutely the best recipe ever!!! Thank you so much

    • Reply
      Caroline Lindsey
      May 22, 2019 at 7:21 am

      So glad you enjoyed it!

    • Reply
      Juliet Cunniffe
      February 22, 2020 at 10:49 am

      I’ve made your recipie 3 times now and it gets better everytime! My family always gobbles it all up😊
      Cheers!

      • Reply
        Caroline Lindsey
        January 16, 2021 at 2:08 pm

        I’m so glad you love this recipe! Thanks for your comment!

  • Reply
    Maria
    June 4, 2019 at 2:46 pm

    I’m about to make this !! Super excited is it possible to sub the mushrooms (allergic) with maybe beef broth ?

    • Reply
      Caroline Lindsey
      June 4, 2019 at 3:12 pm

      I would replace it with another kind of cream-of soup – maybe cream of potato, cream of celery, or cream of chicken. Good luck!

  • Reply
    Krista
    July 2, 2019 at 5:27 pm

    Why do we use a cream soup?
    I added it to the pot but I’m just curious

    • Reply
      Caroline Lindsey
      August 29, 2019 at 10:03 am

      It helps make a nice thick and creamy gravy! Hope you enjoyed it!

  • Reply
    John Balazentis
    August 20, 2019 at 6:53 pm

    5 stars
    Absolutely the best we’ve ever made!!! I added a little extra cream of mushroom soup as well as beef broth. Love love love this!!!

  • Reply
    Jasmine
    September 6, 2019 at 12:13 pm

    This recipe is really good and easy to prepare, very tasty. I’m satisfied with how it came out, I’ve made it twice already and they were great both times. It also takes away the time you would spend cooking something else with pots and pans, it’s all prepared in one dish and everything stays clean.

  • Reply
    Heather
    September 16, 2019 at 8:23 pm

    1 star
    Cooked for a total of 4 hours. Added the broth like recipe said. Only used 2.75 lb roast & it came out raw. Carrots were not cooked properly either. Had no flavor whatsoever. Threw it in garbage b/c it wasn’t good enough for my husband.

    • Reply
      Caroline Lindsey
      September 19, 2019 at 6:06 pm

      Hi Heather, I’m sorry your pot roast didn’t come out well! However, based on what you said I think there may be a problem with your oven. A 2.75 lb roast should definitely be fully cooked at 325 after 3 hours and falling apart after 4. Carrots would definitely be cooked through! My guess is that your oven needs to be recalibrated – you can check your oven temp easily with an oven thermometer. This one is only $7 and will let you know if your oven is getting up to the temperature you set it to. (affiliate link) https://amzn.to/30bIujp By using one of these I discovered my oven is consistently 25 degrees cool and takes much longer to preheat than it says it does. I didn’t actually recalibrate my oven, but I go by what the oven thermometer says now instead of the oven itself. Please check your oven and if it’s off please try this recipe again! Once it cooks at the proper temperature I assure it will have all the flavor it’s supposed to have!

  • Reply
    Linda Klink
    October 8, 2019 at 4:42 pm

    Best pot roast I’ve ever made, delicious.

    • Reply
      Caroline Lindsey
      October 11, 2019 at 4:04 pm

      I’m so glad you liked this recipe!

      • Reply
        Janet Gutarra
        December 29, 2020 at 9:59 pm

        Can I use a piece of bottom round?….a whole piece instead of chunks?

        • Reply
          Caroline Lindsey
          January 4, 2021 at 11:25 am

          You should be able to use a whole piece of bottom round! A smaller roast around 3 lbs should cook in a total of about 3 hours while a 4-5 lb roast will probably need an extra hour to cook. It’s done when it’s fall-apart fork-tender!

  • Reply
    ERica
    November 13, 2019 at 1:57 pm

    It is so nice to see this recipe in print. My dad passed down the Onion Soup and Golden Mushroom Soup Pot roast recipe to me… It is so delicious!

    • Reply
      Caroline Lindsey
      November 16, 2019 at 4:38 pm

      It’s such a classic recipe, isn’t it? I’m so glad you like it!

  • Reply
    Monika
    November 18, 2019 at 4:48 pm

    I accidentally bought cut stew meat. Will this recipe still work?! I’m such a beginner! Haha!

  • Reply
    Angela haskins
    December 7, 2019 at 1:45 pm

    So delicious, I used a packet beef stew mix instead of broth, both very tender and lip smacking!!! Great recipe!!

  • Reply
    Gins
    December 18, 2019 at 1:51 pm

    Are you supposed to cover it after you add the veggies?

    • Reply
      Caroline Lindsey
      December 19, 2019 at 11:34 am

      Yup, you are supposed to recover the pan before you put it back in the oven!

  • Reply
    Bethany Thompson
    January 9, 2020 at 2:36 pm

    I grew up with this every Sunday of my life that we ate at home. It went in the oven after breakfast and was done after church. Mama put the veggies in with the roast to begin with and they. She cut them in larger pieces so they cooked enough, but not too much. I adjust for the size of the carrots and potatoes to and play around with the liquid ingredients based on what I have on hand and my mood. 🙂 No complaints after 41 years of marriage!

    • Reply
      Caroline Lindsey
      September 5, 2020 at 10:19 pm

      Such good memories! That sounds like an excellent (and delicious) Sunday tradition!

  • Reply
    GrammaSue
    January 24, 2020 at 10:54 am

    5 stars
    5-STARS ! (I could not get the stars to light up! LoL) Hi Caroline! I make my pot roast using the same ingredients except that I omit the soy and add 1/2 cup dry Red Wine. It’s mixed with the cr of mushroom soup and the dry onion mix in a bowl and tops the beef prior to covering and baking. The smell alone is mouth-watering. Thank you for sharing.

    • Reply
      Caroline Lindsey
      January 14, 2021 at 8:49 pm

      Yum, you can’t go wrong adding some wine! Glad you enjoyed it!

  • Reply
    Sam McDonald
    March 1, 2020 at 3:18 pm

    This is my new go-to pot roast recipe.

    Better than Mom used to make when I was a kid. And Mom knew beef roasts!

  • Reply
    Gina
    March 9, 2020 at 8:32 am

    Next time I make this, I will either use an extra can of cream of mushroom or use only half a packet of onion soup. It came out tasting with too much onion

  • Reply
    Britney
    August 14, 2020 at 12:44 am

    Im making it right now been craving it.

  • Reply
    Leo
    September 1, 2020 at 5:42 pm

    We love this recipe!!! Enjoy!!!❤️

  • Reply
    Richard Richardson
    September 13, 2020 at 11:35 am

    I used a can of cream of chicken soup as a base around the chuck roast,and a pack of apple wood bourbon slow cooker sauce,which I laid on top of the onions and then placed my roast on top and placed in the oven on 350 uncoverred it turnned out great.I will do this again.

  • Reply
    Courtney
    September 21, 2020 at 4:40 pm

    Thinking of making this tomorrow for my family… When you say 1 can of cream of mushroom soup and 1/2 can of beef broth. How big are the cans?

    • Reply
      Caroline Lindsey
      January 14, 2021 at 8:40 pm

      I use a 10.5 oz. can of condensed cream of mushroom soup and a 14.5 oz can of beef broth (if necessary).

  • Reply
    Joy
    October 25, 2020 at 4:10 pm

    I know I’m dating myself, but once my mom made this recipe and cooked it on the engine of our car. Multiple layers of heavy duty aluminum foil and separately wrapped potatoes. I don’t remember how they secured everything under the hood of the car, but by the time we got to our destination, we were all drooling and dinner was hot and ready!
    I think I’ll stick to my oven or instapot

    • Reply
      Caroline Lindsey
      January 10, 2021 at 10:38 am

      Haha wow, what a story! I love that this brings back those memories for you. Hope you enjoy it made in your oven too!

  • Reply
    Crystal Thomas
    October 28, 2020 at 6:52 pm

    5 stars
    I have this in my dutch oven now cooking with 30 mins to go! I added celery to the recipe when I added the veggies. My house smells amazing! We are big deer hunters so this is the 1st beef roast I’ve bought in years. I am very excited!! Will try again with a deer roast soon! Smells like my grandmas house used to on the holidays.
    Thank you!

    • Reply
      Caroline Lindsey
      January 10, 2021 at 10:37 am

      Yum! I hope you enjoyed it and that it’s just as good with one of your deer roasts too!

  • Reply
    Nicole St.Clair
    December 6, 2020 at 11:10 pm

    5 stars
    I can’t cook. At all. I burn water.
    But even I could follow these easy instructions, and it was AMAZING!

    • Reply
      Caroline Lindsey
      January 4, 2021 at 8:51 pm

      Oh good, I’m so glad you loved this recipe! Thanks for your comment!

  • Reply
    Abby Martinez
    January 3, 2021 at 6:22 pm

    5 stars
    I just made this for the first time. Flavors came out good but for some reason my meat was a little dry… :/ not sure why.

    • Reply
      Caroline Lindsey
      January 4, 2021 at 11:00 am

      The main reason it might seem dry is the fat content of the meat. The fattier the meat is the juicer it should come out! Next time if you look for meat with more fat/marbling it should come out less dry! But if the meat seems dry you can also add a little broth in step 4 of the recipe. Hope this helps!

  • Reply
    Jeff Jones
    February 2, 2021 at 2:21 pm

    My dad made an oven pot roast every Sunday. As I recall he did it pretty much as you recommend but instead of the standard onion and mushroom soups, he used Campbells vegetable beef soup. I am cooking one like that as I write, will report on the results tomorrow!

  • Reply
    Nicole
    February 17, 2021 at 3:59 pm

    I don’t have the onion soup mix. Can I use onion powder and season salt ?

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