4-Ingredient Fall-Off-the-Bone Pot Roast
This old-fashioned slow-cooked roast turns into rich, tender meat with a thick savory gravy by dinner time.
Ingredients
1.5–2 kg (3–4 lb) beef chuck roast
1 packet onion soup mix
1 can cream of mushroom soup
1 cup beef broth or water
Optional
Potatoes, carrots, or onions
Black pepper or garlic powder
Instructions
Place the chuck 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.
Slow Cooker Method
Cook on low for 8–10 hours or high for 5–6 hours.
Oven Method
Cover tightly and bake at 160°C (325°F) for about 3–4 hours until fork tender.
To Finish
Shred the meat directly in the pot.
Stir the juices into the gravy.
Serve over mashed potatoes, rice, or bread.
