Pot Roast In Savory Cheese Sauce

Pot Roast In Savory Cheese Sauce Recipe

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5 lb
beef chuck pot roast
2 Tbsp
cooking fat
salt and pepper to taste
1 medium
onion, sliced
10.75 oz
cheddar cheese soup, condensed
8 oz
tomato sauce
4 oz
mushrooms, sliced and drained
1/4 tsp
1/4 tsp

How to Make Pot Roast In Savory Cheese Sauce


  • 1In a dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
  • 2Season with salt and pepper and remove from pan.
  • 3Pour off fat drippings.
  • 4Cook onion in drippings remaining in pan until soft but not browned; stir often.
  • 5Add soup, tomato sauce, mushrooms, oregano and basil; mix well.
  • 6Return meat to pan.
  • 7Cover and simmer for 3 to 3 1/2 hours or until done (or cook in a 325 oven for same amount of time).
  • 8Turn meat once to cook it evenly throughout.
  • 9Skim off excess fat.
  • 10If sauce is too thin, remove meat to a platter and keep warm.
  • 11Mix 2 tablespoons flour in 1/3 cup cold water.
  • 12Add mixture slowly to sauce.
  • 13Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
  • 14Taste sauce and correct seasoning, if necessary, with salt and pepper.
  • 15If sauce needs only a little thickening, remove meat, skim off excess fat, and simmer, uncovered, for a few minutes.
  • 16Slice meat and serve with gravy.
  • 17Frozen beef chuck arm pot roasts and beef chuck blade roasts may be browned under the broiler.
  • 18Place meat on boiler pan rack, then place pan in center of oven.
  • 19Brown to one side, about 10 minutes.
  • 20Turn meat and brown other side, about 8 to 10 minutes.
  • 21Meat should be completely thawed after browning.

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About Pot Roast In Savory Cheese Sauce

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

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