Campbell's Savory Pot Roast

Susan Feliciano


Another old recipe I found in my little tin box. I've also done this one in a crock pot, low heat, for 8 hours. Yumm!


★★★★★ 1 vote

10 Min
2 Hr 45 Min


Add to Grocery List

  • 2 Tbsp
    olive oil
  • 3-4 lb
    boneless beef bottom round roast or chuck roast
  • 1 can(s)
    golden mushroom soup
  • 1 1/4 c
  • 1 pkg
    dry onion soup mix
  • 6 medium
    potatoes, quartered
  • 6
    carrots, sliced in 2-inch pieces
  • 2 Tbsp

How to Make Campbell's Savory Pot Roast


  1. In dutch oven over medium-high heat, heat oil. Sear roast on all sides until well-browned. Pour off fat.
  2. Add mushroom soup, 1 cup of the water, and the soup mix. Heat to a boil. Cover and cook over low heat 1 1/2 hours.
  3. Add potatoes and carrots, cover and cook for 1 more hour or until roast is done (150 - 160 degrees. Roast continues to cook after heat is shut off.)
  4. Remove roast and vegetables to serving platter. Mix the flour and remaining water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring constantly. Serve this gravy with the roast and vegetables.

Printable Recipe Card

About Campbell's Savory Pot Roast

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy

You May Also Like:

Show 4 Comments & Reviews

17 Delicious Recipes With Wine Pairings

17 Delicious Recipes With Wine Pairings

Kitchen Crew @JustaPinch

Ever wonder what wines you should pair with your favorite foods? Here is your guide!

17 Meatball Recipes That Are Amazeballs

17 Meatball Recipes that are Amazeballs

Kitchen Crew @JustaPinch

From appetizer to dinner, these are the BEST meatball recipes you need to add to your cookbook. Seriously, these are amazeballs!