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Pot Roast Recipe


Pot Roast RecipePot Roast with Planned Leftovers

Pot roast is one of those comfort foods that my family loves.  I searched a long time for this pot roast recipe and I have perfected it over the years, adding this and changing that until it’s just how we like it.

This pot roast will serve 4 to 5 people and you will still have enough left over to make beef stew for another meal.  I always make this pot roast recipe with the planned leftovers in mind.  Let’s get started!

Ingredients for Pot Roast

5 lbs boneless chuck roast

3 lbs small potatoes

1 lb baby carrots

2 lbs pearl onions

2 cans cream of mushroom soup (10.5 oz)

2 1/2 cups water

2 envelopes onion-mushroom dry soup mix (such as Lipton)

3 tablepoons oil (I use coconut oil)


Directions for Pot Roast

Whisk the soups and the water together in a big heavy pot that has a lid.  Set aside

Flour the roast and sear it on all sides in the oil.

When it is seared on all sides put it into the pot with the soup mixture.

Bring to a boil, reduce heat, cover and simmer for about 3 hours.

Check the meat often and keep the temperature fairly low.  A gentle simmer is what is needed.  Otherwise the meat will burn and stick to the bottom.  Stir now and then and turn the roast over.

Get the vegetables ready while the meat is cooking.

At the 3 hour mark check to see how the meat is progressing.  If it is nearly done, add the potatoes and cook for about 20 minutes.

Add the carrots and pearl onions.  It may take another hour for the vegetables to get done.

Check the veggies to see that they are tender and dish up the pot roast!

I like to serve it on a platter.  Put the meat in the middle and surround it with veggies.  Spoon some gravy over all.

Beef Stew from Leftover Pot Roast

After everyone has enjoyed your delicious pot roast, it is easy to make beef stew from the leftovers.

Cut up the leftover meat into small chunks.  If the potatoes need to be cut smaller, then do that.  You should have nice gravy in the pot.  Put everything into a small pot such as a Dutch oven.  At this point you can refrigerate or freeze.  When you go to heat this up, add about 1/2 cup of frozen peas.  Keep the temperature low and stir often to keep it from sticking to the bottom.

This should make 8 or 9 generous servings of beef stew

Serve with hot rolls or biscuits.


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1 Comment

  1. I just love Pot Roast and this looks like a great recipe to try Thanks

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