One Pot Pork Roast Dinner (or beef)

What a wonderful meal we had. This recipe is perfect. Perfectly easy to assemble, and perfectly east to eat!!!. It was so good, all of the flavors melded together. It was wonderful. I did a bad thing, though. I only used a small 2 1/2 lb. roast, so I didn't have any leftovers. I will do better next time I make this. I used 2 onions, quartered, and used Cream of Mushroom soup. This is terrific, thanks for sharing.

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One of the best roast dinners I've had. Don't usually like recipes with creamed soup, but the tomatoes cut that taste well. I don't like onions very much, but the rest of the family does, so I cut onions in half and nestled in sauce. Family well pleased!

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Thanks for an easy tasty recipe! Served it over rice.

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Excellent recipe - I used a pork roast with ribs...chicken and Mushroom soup and a can of mushroom soup with roasted garlic. Sprinkled a package of beefy onion soup over the top and put it into a slow oven for about 5 hours. It was AMAZING!!! Fall off the bone tender with TONS of flavor! Thanks Tara - Great Recipe

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This is so easy and very tasty! I didn't have any celery, but next time I will. I also added 1 T. of Worchestershire sauce to the soup mixture. This should also work well in a crockpot on low for 8 hours. Thanks for posting Tara.

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This recipe was DELISH! Here are some changed I made: Added fresh white mushrooms, used baby red potatoes (halved) and used 98% fat free cream of mushroom soup! I also prefer the whole tomatoes over the stewed. Enjoy!

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Thank you! Thank you! Thank you, Tara, for such and easy and delicious recipe. We don't eat beef often but I bought some sirloin strips on special and had no idea what to do with them, so I decided to try a pot roast recipe. I skipped the celery, used carrots, potatoes, onion and several garlic cloves along with the soups, salt, pepper and onion powder. I just threw it all in a dutch oven and let it bake for 1 1/2 hours. My fiance and I were very pleased and we both had seconds. I love the way this dish makes it's own delicious gravy and lots of it. I love how easy this dish is to make. This one is a keeper.

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I like this recipe--I used a 3 lb pork loin (not tenderloin) roast and a 7 Qt dutch oven with the oven set at 325. I browned the roast on all sides with a small amt of oil. I took the roast out and cooked the onions and some garlic in the oil and scrapped up the brown bits on the bottom. Instead of tomatoes I used 1 can coke. (This tip from a dear friend in Iowa) I stirred the soup and coke together with the onion mixture and cooked a few minutes before adding the meat and vegetables. I often do not have celery on hand but keep celery flakes in the spice drawer and they add just the right flavor. I will keep this recipe and try it with tomatoes sometime. Good for busy days. I think the cook time has to be adjusted for type and size of roast.

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I am so sorry - I hate to disagree with all of the fabulous reviews for this dish - but this did not work out well for me. I cooked a pot roast in the oven, and the meat came out way overcooked, and lacking of flavor. Perhaps it was the cut of meat I chose - or perhaps a pork roast would be better in this dish - or perhaps I should have cooked it in the crockpot (the only way I usually like pot roast cooked). The veggies were okay, but hubby and I did not care for the tomatoes in the sauce (we thought it would have been better with just the cream of mushroom soup). Unfornately, the veggies also did not have that "roasted" look or taste to them, like we usually like, and were not particularly flavorful. I know that lots of reviewers have raved about this dish, so maybe it was just our taste preference. Thanks for sharing, though, and I am glad it has worked out so well for many of you! :-)

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Outstanding! I cooked it in the crockpot and it turned out great! I omited the onion powder and used thyme. I used golden cream of mushroom and added some fresh mushrooms as well. Just fabulous!

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This was so excellent it is going straight into my all time favorites folder. The flavors melded wonderfully. I would reccommend stirring the soup and tomatos together to help break up the cream soup.

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Made this today and it was real good,a nice change. Very tasty.

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Tara, this was superb! I however, cut the entire recipe in half, and used a ( 2.55 lb. ) boneless pork loin center cut roast, and baked it for 2 hrs. and 40 minutes. I did spray the inside of baking dish with a nonstick vegetable spray, since I was using a very lean pork roast, that was trimmed of most it's fat. I cut each potato into 8pcs., the carrots and celery into 2-inch pcs., and I used jarred minced garlic, instead of garlic powder. I also chose to use the dried rosemary, instead of the dried thyme. This was great reheated on a low temp, in the microwave. Also, I figured when using a pork roast, they should at least be baked in a 325 degree oven, ( not 300 ) and baked 1 hour per each pound.

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So very good! I usually prefer to do my vegetables separately on the stovetop when I have a roast beef dinner, but decided to try this as my hubby has been talking about doing a pot roast lately. As mentioned, I did a beef roast, which I sprinkled with salt & pepper and garlic powder and browned on all sides first,I then added it to the roaster and added all the veggies(except I did not have any celery). I added some garlic cloves and sprinkled everything with the spices. I used thyme over the rosemary. I dumped on the cream of mushroom soup and the canned tomatoes,which were the diced ones as they were what I had on hand. I covered this and baked it lower at 200 for 5 hours and it was delicious!!!!!!!!! My meat came out so tender I could shred it with a fork! This had great flavour and was so easy to put together. Served with whole wheat rolls which we were using to eat up the yummy sauce/gravy on our plates! Will be making this again, Thanks, Tara! :)

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Was such an easy meal and was delicous. The meat very tender and veggies wonderful. Will use this recipe often. Glenda P.

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