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Pot Roast

—

by

Ian
in

Pot Roast

A simple, oven-roasted pot roast made with soup mix, cream of mushroom soup, and steak sauce, cooked low and slow for a tender result.
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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings
Calories 320 kcal

Equipment

  • Foil-lined Roasting Pan

Ingredients
  

Pot Roast

  • 1 pot roast or beef brisket
  • 1 pkg soup mix
  • 1 can cream of mushroom soup
  • 1/2 C A-1 steak sauce or Worcestershire sauce

Instructions
 

  • Preheat oven to 325°F.
  • Combine the soup mix, cream of mushroom soup, and A-1 steak sauce (or Worcestershire sauce) together.
  • Cover the pot roast with the prepared sauce mixture.
  • Wrap the pot roast tightly in foil. Let it come to room temperature before baking.
  • Bake at 325°F for 3 1/2 hours. Do not unwrap until the cooking time is complete.
  • Serve the pot roast with noodles and potatoes.

Notes

The recipe notes to serve with noodles or potatoes.

Nutrition

Calories: 320kcalCarbohydrates: 7gProtein: 45gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 129mgSodium: 842mgPotassium: 772mgFiber: 0.4gSugar: 2gVitamin A: 58IUVitamin C: 1mgCalcium: 35mgIron: 5mg
Keyword Beef, Dinner, Pot Roast
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