pot roast with tomato mushroom gravy

Name: Pot Roast with Tomato Mushroom Gravy
Prep time: 15 min
Cook time: 2 h
Yield: 4
Cuisine: American
Ingredients: 2 pound(s) swiss, chuck or arm roast; 1 can(s) tomato soup; 1 can(s) cream of mushroom soup; 1 package(s) dry onion soup mix; 3 tablespoon(s) worcestershire sauce; - salt and pepper to taste; 4 medium potatoes, peeled & quartered; 4 - carrots, peeled & quartered

20 Pinches

Nancy Nemecek

Indianapolis, IN

Updated on Nov 15, 2013

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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prep time 15 Min

cook time 2 Hr

method Bake

yield 4 serving(s)

Ingredients

2 pounds swiss, chuck or arm roast
1 can tomato soup
1 can cream of mushroom soup
1 package dry onion soup mix
3 tablespoons worcestershire sauce
- salt and pepper to taste
4 medium potatoes, peeled & quartered
4 - carrots, peeled & quartered

How To Make pot roast with tomato mushroom gravy

Step 1

Preheat oven to 350 degrees

Step 2

Spray the bottom of a roasting pan. Place roast in the pan and sprinkle with salt & pepper.
Step 3

Stir together the 3 soups and the worcestershire sauce and pour over the roast.
Step 4

Place the vegetables around the roast. Lightly salt & pepper the vegetables,cover tightly and bake.
Step 5

This can be done in a slower cooker as well, but the gravy comes out thin.
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