Farmhouse Fall-Off-the-Bone Pot Roast
This sounds like one of those old-fashioned “dump-and-go” farm recipes where a few pantry ingredients turn tough meat into rich, comforting gravy by supper time.
Ingredients
1 bone-in beef roast or chuck roast (about 1.5–2.5 kg / 3–5 lb)
1 packet onion soup mix
1 can cream of mushroom soup
1 cup beef broth or water
4–5 potatoes and carrots, chopped (optional but traditional)
Instructions
Place the roast in a slow cooker or heavy pot.
Sprinkle the onion soup mix over the meat.
Spread the cream of mushroom soup on top.
Pour in the beef broth or water around the sides.
Add potatoes and carrots if using.
Cover and cook:
Slow cooker: LOW for 8–10 hours
Oven: 160°C (325°F) for about 4 hours
By evening, the meat should be so tender it falls apart into a thick, savory gravy.
Optional Farmhouse Touches
Add a splash of Worcestershire sauce for deeper flavor.
Stir in frozen peas during the last 15 minutes.
Serve over mashed potatoes, rice, or crusty bread.
