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Rich, tender shredded Pot Roast is one of my family’s favorite dinners – we love Pot Roast so much, I decided to make Pot Roast with one of our other favorite dinners, Tomato Soup! Tomato Soup Pot Roast is one of those dishes that just magically works – full of flavor, and pairs well with everything!
I love to serve this pot roast over Salt Baked Sweet Potatoes, Cabbage and Noodles, or Crispy Roasted Potatoes!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Tomato Soup Pot Roast
This pot roast is totally adaptable – you can add other ingredients, add potatoes, stir in some harissa or paprika – and you can swap types of roasts (your cooktime will be different if not using chuck roast.)
This roast recipe can be roasted in a dutch oven or slow cooker – it is really easy to change based on your needs.
Pot Roast in Tomato Soup Ingredients
To make this pot roast, we will need the following ingredients:
- 2 tablespoons olive oil: adds richness and helps brown the pot roast, creating caramelized flavor that deepens the overall dish.
- 3-5 pound chuck pot roast (your chosen cut/size): provides the hearty, savory base; slow cooking breaks it down into tender, flavorful meat.
- 24 oz cream of tomato soup: gives the sauce body, tangy sweetness, and a velvety texture that balances the richness of the beef.
- 2 carrots, chopped: add earthy sweetness and soften into the sauce, helping naturally thicken it as they cook down.
- 1 onion, chopped: contributes aromatic depth and savory sweetness that builds as it slowly cooks.
- 2–3 ribs celery, chopped: bring a fresh, slightly herbal note and mild bitterness that balances the sweeter vegetables and tomato.
- 4–6 cloves garlic: infuse warm, savory complexity that mellows into a buttery flavor during long cooking.
- Salt and pepper, to taste: enhance and balance all the flavors, sharpening both the meat and the tomato-based sauce.
Steps to Make Pot Roast in Tomato Soup
Once you’ve gathered your ingredients, we will use the following process:
Season Roast
Bring roast to room temperature, season well with salt and pepper.
Sear Roast
In a large, heavy pan, heat olive oil to shimmery.
Roast
Bake in the oven, covered, until the roast is fork-tender- about 3 hours. If the liquid cooks down too much, stir in more 1/4 cup at a time.
Shred Roast
Remove the roast from the pot and shred. I like to place it in a stand mixer with the paddle attachment, but you can also use two forks. While shredding, heat the sauce to thicken. I blend it for gravy, but you don’t need to.
Serve & Enjoy!
Ladle sauce over shredded pot roast, toss, and serve!
tips and Tricks to Perfect Tomato Soup Pot Roast
Sear for maximum flavor: Don’t rush the browning step—deep golden crust = richer, more complex sauce.
Use a heavy Dutch oven: It holds heat evenly and creates the best braising environment for fall-apart tender beef.
Layer your seasoning: Salt the roast before searing, then taste and adjust again after shredding so the seasoning is perfectly balanced.
Swap in tomato basil or roasted tomato soup: If you want a slightly sweeter or more herb-forward flavor, flavored tomato soups work beautifully.
Add broth if you want more sauce: If the tomato soup is too thick or you prefer extra gravy, splash in ½–1 cup beef broth.
Cut vegetables evenly: Chopping carrots, onions, and celery to similar sizes helps them cook evenly and blend into the sauce.
Check tenderness, not time: The roast is done when it shreds easily with a fork—every cut varies, so cook longer if needed.
Skim excess fat before shredding: If your roast is especially marbled, removing a bit of fat from the top of the pot keeps the sauce silky and not greasy.
Shred directly in the pot: The meat absorbs more flavor as it soaks up the tomato gravy.
Even better the next day: Like most braises, the flavors develop overnight—making it perfect for meal prep or make-ahead dinners.
Serve with something that holds sauce well: Mashed potatoes, egg noodles, rice, or crusty bread soak up the tomato gravy perfectly.
Tomato Soup Pot Roast FAQs
Yes—sear the roast first for best flavor, then add everything to the slow cooker. Cook on low for 8–10 hours or high for 4–5 hours, until the roast easily shreds.
Chuck roast is ideal, but bottom round, shoulder roast, or brisket also work. Just make sure to cook until tender.
Technically no—but searing adds rich, caramelized flavor that makes a big difference in the final dish. It’s worth the extra few minutes.
Stir in a splash of beef broth, water, or even a little more tomato soup until it reaches your desired consistency.
Remove the lid and simmer for 10–15 minutes to reduce, or mash some of the cooked vegetables into the sauce to thicken naturally.
Yes—cut them into large chunks and add them with the other vegetables. They’ll soften as the roast cooks.
Absolutely. This pot roast reheats beautifully, and the flavors deepen overnight. Store covered in the fridge for up to 4 days.
Yes. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Yes—just add ½ cup beef broth or water to replace the missing liquid so the sauce doesn’t get too thick.
Mashed potatoes, egg noodles, rice, or crusty bread all pair perfectly and soak up the tomato gravy.
What to Serve With Tomato Soup Pot Roast
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Tomato Soup Pot Roast
Ingredients
- 2 tablespoons olive oil
- 3 4 pound chuck roast
- 24 oz cream of tomato soup
- 2 carrots, chopped
- 1 onion, chopped
- 2 3 ribs celery, chopped
- 4 6 cloves garlic
- Salt and pepper
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Season the chuck roast generously with salt and pepper, then sear on all sides until deeply browned.
- Add the cream of tomato soup, carrots, onion, celery, and garlic to the pot.
- Cover and cook—either on the stovetop at a low simmer or in a 300°F oven—until the roast is very tender and easily pulls apart (about 3–4 hours).
- Shred the meat directly in the pot, stirring it into the sauce and vegetables.
- Taste and adjust seasoning, then serve with plenty of the tomato gravy spooned over the top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
