This easy pot roast recipe is fall-apart-tender with a lush 2-ingredient gravy for the best Sunday night comfort food dinner straight from my mama's kitchen. Choose a well marbled chuck roast and use any drinkable red wine you have on hand for the gravy. Feel free to add potatoes to the roast before going in the oven as well.
Course Main Course
Cuisine American
Keyword pot roast
Prep Time 30 minutesminutes
Cook Time 3 hourshours30 minutesminutes
Total Time 4 hourshours
Servings 8
Calories 482kcal
Ingredients
4pound chuck roast
1 teaspoonkosher salt
1teaspoon freshly ground black pepper
2tablespoonscanola oil
6ouncesmushrooms, trimmed and halved or quartered
3stalks celery, cut into 1-inch pieces
2carrots, peeled and cut into 1-inch pieces
½yellow onion, quartered
4clovesgarlic, peeled and sliced thin
3sprigs fresh rosemary
210.5 ouncecans condensed cream of mushroom soup, undiluted
1cupred wine, any drinkable variety will do
Instructions
Preheat the oven to 325°F.
Season the chuck roast with the kosher salt and freshly ground black pepper on all sides. Heat the oil in a large dutch oven or heavy bottomed pot over medium high heat and add the chuck roast to the pot. Sear 3-5 minutes on each side or until browned.
Add the mushrooms, celery, carrots, onion, garlic and rosemary to the pot. In a bowl or large measuring cup, whisk the mushroom soup and red wine until smooth. Pour over the chuck roast and vegetables, cover tight with a lid, and transfer to the oven.
Cook in the oven for 3 ½ to 4 hours or until the meat is fork tender and pulls apart easily. Transfer the roast to a serving platter with the vegetables and gravy. Serve with mashed potatoes or buttery parsley red potatoes.
Notes
Serve this meal with buttery mashed potatoes. Or, if you prefer, add 2 cups of potatoes to the roast before going in the oven. How to Cook Pot Roast In the Crock Pot or Slow CookerSear the meat in a large dutch oven or heavy bottomed skillet as directed in the recipe card below. Transfer the meat, juices, and crispy bits to the insert of a Crock Pot or slow cooker. Add the vegetables, herbs, and gravy ingredients. Cover and set the cooker on HIGH for 4-5 hours or LOW for 8 hours. How to Cook Pressure Cooker or Instant Pot Pot RoastSear the meat in a large dutch oven or heavy bottomed skillet as directed in the recipe card below or sauté directly in an Instant Pot. Transfer the meat to the insert of the pressure cooker, add the veggies, herbs, and gravy ingredients. Set the pressure cooker to HIGH pressure for 60 minutes. When done, let the cooker naturally release for 10 minutes, then finish with a quick release. NOTE: Because the liquid does not evaporate when pressure cooking, the gravy may not be as thick. Also, be careful of how many vegetables you add to the pressure cooker, and don’t go over the suggested fill line.