pot roast with tomato mushroom gravy
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This is my husbands all time favorite pot roast. It's funny because I almost didn't finish making it because I accidentally opened the wrong cans of soup. Best mistake I ever made.
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yield
4 serving(s)
prep time
15 Min
cook time
2 Hr
method
Bake
Ingredients For pot roast with tomato mushroom gravy
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2 lbswiss, chuck or arm roast
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1 cantomato soup
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1 cancream of mushroom soup
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1 pkgdry onion soup mix
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3 Tbspworcestershire sauce
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salt and pepper to taste
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4 mdpotatoes, peeled & quartered
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4carrots, peeled & quartered
How To Make pot roast with tomato mushroom gravy
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1Preheat oven to 350 degrees
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2Spray the bottom of a roasting pan. Place roast in the pan and sprinkle with salt & pepper.
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3Stir together the 3 soups and the worcestershire sauce and pour over the roast.
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4Place the vegetables around the roast. Lightly salt & pepper the vegetables,cover tightly and bake.
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5This can be done in a slower cooker as well, but the gravy comes out thin.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pot Roast with Tomato Mushroom Gravy:
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