POT ROAST WITH TOMATO MUSHROOM GRAVY

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Pot Roast with Tomato Mushroom Gravy image

This is my husbands all time favorite pot roast. It's funny because I almost didn't finish making it because I accidentally opened the wrong cans of soup. Best mistake I ever made.

Provided by Nancy Nemecek @Nancy_Nemecek

Categories     Beef

Number Of Ingredients 8

2 pound(s) swiss, chuck or arm roast
1 can(s) tomato soup
1 can(s) cream of mushroom soup
1 package(s) dry onion soup mix
3 tablespoon(s) worcestershire sauce
- salt and pepper to taste
4 medium potatoes, peeled & quartered
4 - carrots, peeled & quartered

Steps:

  • Preheat oven to 350 degrees
  • Spray the bottom of a roasting pan. Place roast in the pan and sprinkle with salt & pepper.
  • Stir together the 3 soups and the worcestershire sauce and pour over the roast.
  • Place the vegetables around the roast. Lightly salt & pepper the vegetables,cover tightly and bake.
  • This can be done in a slower cooker as well, but the gravy comes out thin.

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