Real Recipes From Real Home Cooks ®

pot roast with tomato mushroom gravy

a recipe by
Nancy Nemecek
Indianapolis, IN

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.

serves 4
prep time 15 Min
cook time 2 Hr
method Bake

Ingredients For pot roast with tomato mushroom gravy

  • 2 lb
    swiss, chuck or arm roast
  • 1 can
    tomato soup
  • 1 can
    cream of mushroom soup
  • 1 pkg
    dry onion soup mix
  • 3 Tbsp
    worcestershire sauce
  • salt and pepper to taste
  • 4 md
    potatoes, peeled & quartered
  • 4
    carrots, peeled & quartered

How To Make pot roast with tomato mushroom gravy

  • 1
    Preheat oven to 350 degrees
  • 2
    Spray the bottom of a roasting pan. Place roast in the pan and sprinkle with salt & pepper.
  • 3
    Stir together the 3 soups and the worcestershire sauce and pour over the roast.
  • 4
    Place the vegetables around the roast. Lightly salt & pepper the vegetables,cover tightly and bake.
  • 5
    This can be done in a slower cooker as well, but the gravy comes out thin.

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