Tomato Soup Pot Roast
Easy, rich pot roast cooked to tender juicy perfection in cream of tomato soup.
Servings: 12 people
Cost: 25
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.
Notes
Searing the roast well before braising makes a real difference in the final flavor - don't skip it.
If the sauce is too thick, thin it with a splash of beef broth; if it's too thin, simmer uncovered a few extra minutes to reduce.
Leftovers keep in the fridge up to 4 days and freeze well for up to 3 months.
Nutrition
Calories: 473kcal | Carbohydrates: 11g | Protein: 44g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 155mg | Sodium: 409mg | Potassium: 1133mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1980IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 5mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
