Classic Oven or Slow Cooker Pot Roast


  • 2 tablespoons olive oil
  • 1 (2-3) lb. boneless beef chuck roast
  • 2 (10.5 ounce) cans condensed golden mushroom soup (NOT diluted)
  • 1 (1 ounce) envelope dry onion soup and dip mix (just the dry seasoning)
  • 2 cups water
  • 2 russet potatoes, peeled and quartered
  • 6 carrots, peeled and cut into 2-inch pieces
  • 2 sweet onions, peeled and halved
  • 2-3 sprigs fresh rosemary
  • 2-3 sprigs fresh thyme


  1. Preheat oven to 350 degrees F.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Place meat in the pot and sear it for about 1 minute on each side, until browned all over.
  3. Meanwhile, in a separate bowl, whisk together condensed soup, dry onion soup mix, and water. Pour sauce over the meat.
  4. Add potatoes, carrots, onions, and herbs to the pot. Cover and bake in the 350 degree oven for about 2 hours (for a 3-lb. roast). The roast is done when it’s fall-apart tender!

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