Pot Roast Cream of Mushroom:

"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"
photo by a food.com user photo by a food.com user
Ready In:
3hrs 10mins


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


  • Preheat oven to 350 degrees F.
  • 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.
  • Place roast onto the foil and salt and pepper both sides.
  • Pour soup over top of roast.
  • Bring up the sides of the foil and seal all of the edges very tightly.
  • Place into oven at 350 degrees F. and cook for 1 hour.
  • Reduce heat to 300 degrees F. and cook for the remaining 2 hours.
  • Unwrap roast and remove to a cutting board to slice the meat.
  • Pour the delicious gravy into a bowl.
  • Serve with mashed potatoes using the gravy for the meat and potatoes.
  • Enjoy this YUMMY meal.

Questions & Replies

  1. Hello, first off I want to thank you for all your wonderful recipes!! You have always been my "go to" when I need a good recipe. Anyway, my question is does the roast need to be seared/browned before wrapping it in the foil?


  1. This is a classic and wonderful recipe. The only thing missing is the package of french onion soup sprinkled over the top of the roast / soup. It really adds a ton of flavor. Excellent, tried and true, recipe!
  2. 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.
  3. I had a chuck roast that I didn't know what to do with, and placed a small onion, couple handfuls of baby carrots, the roast, salt and pepper and the soup in a crock pot. I cooked it on high for 10 hours until it pulled apart. Served it with the soupy gravy over mashed potatoes....mmmmmm. Quick and easy!
  4. I love this dish because it takes no effort and my husband thinks I have been slaving over the stove all day. I have made this dish at least four times now and it is definately a keeper.
  5. Dear Alan, Paulette here from CA and I've made that recipe except the exceptions I made to it are: I take 1 chopped onion and about a pound of baby carrots, About 2 sliced red potatoes Put on the bottom of a medium sized crock pot. Then, on top of the vegetables, put about 3 pounds of chopped chuck roast or rump roast, then Pour over all 1 10 oz. can of reduced fat cream of mushroom soup. You can use 2 cans of the soup depending on how much gravy you want and how many vegetables you used. Cook on medium high on the crock pot for 8 hours. Serve with buttered noodles. This dish is a winner. Paulette Le Pore Motzko


I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
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