Zesty Pot Roast

Zesty Pot Roast Recipe

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Penny Hall


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4 lb
beef chuck pot roast
2 Tbsp
cooking fat
1/2 c
onion, finely chopped
10.75 oz
tomato soup
1 can(s)
1/4 c
1 c

How to Make Zesty Pot Roast


  • 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. Pour off fat drippings.
  • 3Cook onion in drippings remaining in pan until soft but not browned; stir often.
  • 4Add tomato soup, water, and vinegar; mix well.
  • 5Return meat to pan.
  • 6Cover and simmer for 2 1/2 to 3 hours, or until done.
  • 7(Or cook in a 325 oven for same amount of time.)
  • 8Turn meat once to cook it evenly throughout.
  • 9When done, remove meat and keep warm.
  • 10Skim off excess fat.
  • 11Add applesauce and cook to desired consistency.
  • 12Taste sauce and correct seasoning, if necessary, with salt and pepper.
  • 13Slice meat and serve with sauce.

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About Zesty Pot Roast

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