Pot Roast Cream of Mushroom:

READY IN: 3hrs 10mins
Recipe by Alan Leonetti

This is an easy pot roast to make with just salt and pepper as seasonings. This is a great recipe for a beginner cook. If you have any questions e-mail me: AlanLeonetti@q.com

Top Review by don_burnett

While this will never replace my favorite recipes for browning and braising a pot roast in my mother's old cast iron Dutch oven, there can be no doubt that it's the easiest pot roast I've ever made in terms of shopping, prep work, cooking and cleaning up. The result was very tender and quite tasty. I think I would brown the roast first were I ever to make this again. Be sure to remove excess fat ahead of time and degrease the gravy before serving.

Ingredients Nutrition

  • 1 (3 -4 lb) chuck roast
  • 1 (10 ounce) can Campbell's Cream of Mushroom Soup
  • salt
  • pepper


  1. Preheat oven to 350 degrees F.
  2. Place heavy duty aluminum foil (Reynolds Wrap) in a shallow baking sheet with all 4 edges of foil long enough to bring up and cover the roast.
  3. Place roast onto the foil and salt and pepper both sides.
  4. Pour soup over top of roast.
  5. Bring up the sides of the foil and seal all of the edges very tightly.
  6. Place into oven at 350 degrees F. and cook for 1 hour.
  7. Reduce heat to 300 degrees F. and cook for the remaining 2 hours.
  8. Unwrap roast and remove to a cutting board to slice the meat.
  9. Pour the delicious gravy into a bowl.
  10. Serve with mashed potatoes using the gravy for the meat and potatoes.
  11. Enjoy this YUMMY meal.

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