Grandma's Easy Pot Roast

5 from 21 votes

Pot roast doesn’t need to be difficult to make! This pot roast recipe is easy and absolutely delicious! The trick? Canned onion soup!

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course

Cuisine: American

Servings: servings

1 pound root vegetables like baby carrots, cubed turnips, rutabagas, or pearl onions
1 pound baby red potatoes
Fresh herbs 1 large sprig rosemary & 2 large sprigs thyme

Preheat oven to 300 degrees.
Place your chuck pot roast in a large roasting pan. I use a 12x10x2 inch roasting pan. You’ll want a pan that’s large enough to fit your roast and deep enough to fit the broth and potatoes/vegetables!
Add 4-5 cans of onion soup, so your roast is mostly submerged in liquid. I usually use 5 cans.
Add as many potatoes and veggies that can fit in your pan without the soup overflowing out of the pan! If your potatoes or vegetables are large, cut them into rough cubes.
If you want to add in some herbs, pinch off a small handful of fresh rosemary and thyme from the sprigs. If you only have dried herbs, you can use them instead!
Cover your pan tightly with foil and place your pot roast in a preheated oven for 4 hours, untouched. You might want to place a baking sheet or a few sheets of foil on the bottom rack of your oven to catch any juices that overflow!
At 4 hours, your roast should reach an internal temperature of at least 190 degrees for tender pot roast. Carefully take your roast out of the oven and enjoy, with lots of spoonfuls of that delicious onion soup broth.

I love Campbell’s Condensed French Onion Soup. My grandmother used this soup to make her pot roast, and it’s the best! This is not an ad, just a personal recommendation.
Add as much vegetables and potatoes that will fit in your pan without causing the soup to overflow!