Description
This incredibly simple three-ingredient roast is slow-baked until fork-tender and smothered in a rich, savory gravy. Perfect for Easter dinner or a comforting Sunday meal, this foolproof recipe delivers melt-in-your-mouth beef with minimal prep and maximum flavor.
Ingredients
- 3 to 4 pounds beef chuck roast
- 1 packet (1 ounce) dry onion soup mix
- 1 can (10.5 ounces) condensed cream of mushroom soup
Instructions
- Preheat your oven to 300°F (150°C).
- Place the beef chuck roast in a 9×13-inch baking dish or Dutch oven.
- In a small bowl, mix the condensed cream of mushroom soup and the dry onion soup mix until fully combined. Do not add water.
- Spread the soup mixture evenly over the top of the roast, covering it completely.
- Cover the baking dish tightly with aluminum foil or place the lid on the Dutch oven, sealing well to keep moisture inside.
- Bake for 3 to 3½ hours, or until the roast is fork tender and easily pulls apart.
- Remove from the oven and let the roast rest for 10–15 minutes before serving.
- Spoon the rich gravy from the pan over the sliced or shredded beef before serving.
Notes
- For a lighter flavor, substitute cream of chicken soup for cream of mushroom.
- Add sliced onions or minced garlic for extra depth of flavor.
- For a complete meal, add chopped carrots and cubed potatoes during the last 90 minutes of cooking.
- This recipe can be made in a slow cooker on low for 8 hours or high for 4–5 hours.
- The roast tastes even better the next day after the flavors meld.
- Prep Time: 5 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (based on 8 servings)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 135 mg
