Easy Pot Roast and Gravy Recipe
Extra tasty pot roast that makes its own gravy
One of my family's favorite dishes is this juicy, flavorful pot roast. I don't know where we first found this recipe, but it was years ago, no doubt in one of my grandma's many cookbooks.
I love recipes that require little effort for a big result, and this one fits the bill. The roast ends up savory, flavorful, and falling-apart tender. Best of all, the gravy is created while the pot roast cooks. You can just spoon it out once you've removed the meat and serve as is. Like the pot roast, the gravy is some of the best I've ever tasted. Best of all, it requires zero effort on the cook's part.
2 two pound pot roasts (London Broils also work well for this)
2 cans condensed cream of mushroom soup (the original kind. You can use the low fat kind, but the gravy suffers)
2 packets dry onion soup mix
1. Preheat oven to 300F.
2. Line a baking dish or roasting pan with foil. The foil should cover the bottom and all the sides of the dish completely (for easy clean up).
3. Place the first roast in the pan, then sprinkle the packet of onion soup mix evenly over the top of the meat.
4. Spoon the soup over the top of the mix, making sure the surface of the roast is completely covered.
5. Place the second roast on top of the first, so the soup and onion mix are sandwiched between (as shown in above picture). Cover the top of the second roast with the soup and mix as stated in steps 3 and 4.
6. Wrap foil over the top of the baking dish, covering the roast completely, and secure sides.
7. Bake in center rake of oven for 4-4.5 hours.
8. Carefully pull away the foil and remove the meat. It should easily cut with little effort.
9. Spoon the remaining gravy into a dish and serve with the meat. Nothing else needs to be added to the gravy.
What do you think about Pot Roast?
Some people swear by pot roast cooked in a pressure cooker, others say the oven is better, still others say a slow cooker is necessary for the best roast results. What do you think? Let us know!