Souper Pot Roast

Nutriscore Rating: 67/100

Cozy up with the ultimate comfort food, "Souper Pot Roast," a hearty, one-pot meal that combines classic slow-roasting techniques with a flavor-packed twist. This melt-in-your-mouth chuck roast is seared to golden perfection, then simmered low and slow in a rich sauce made from creamy mushroom soups, beef broth, and aromatic herbs like rosemary and thyme. Nestled alongside tender carrots, potatoes, and caramelized onions, this dish is bursting with savory goodness in every bite. Perfect for a family dinner or a crowd-pleasing meal, this recipe delivers incredible depth of flavor with minimal prep time and an effortless oven finish. Serve this succulent pot roast with its velvety gravy poured over the vegetables for a wholesome, satisfying meal that’s as easy as it is delicious. Keywords: Souper Pot Roast, one-pot meals, slow-cooked roasts, comfort food, hearty dinners, chuck roast recipe.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 3 pounds Chuck roast
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large Yellow onion
• 4 medium Carrots
• 4 medium Potatoes
• 1 can Cream of mushroom soup (condensed)
• 1 can Golden mushroom soup (condensed)
• 1 cup Beef broth
• 3 cloves Garlic cloves
• 3 sprigs Fresh thyme
• 2 sprigs Fresh rosemary

📝 Instructions

14 steps

1. Preheat your oven to 300°F (150°C).

2. Season the chuck roast on all sides with 1 teaspoon of salt and 1 teaspoon of black pepper.

3. Heat 2 tablespoons of olive oil in a large, heavy-bottomed oven-safe pot or Dutch oven over medium-high heat.

4. Sear the roast for 4-5 minutes on each side until it is deeply browned. Remove the roast from the pot and set it aside.

5. Peel and chop the onion into large wedges. Chop the carrots and potatoes into 2-inch pieces.

6. Add the onion wedges to the pot and sauté for 3-4 minutes, until softened and slightly golden.

7. Add the minced garlic cloves to the pot and sauté for an additional 30 seconds, until fragrant.

8. Return the roast to the pot. Arrange the carrots and potatoes around the roast.

9. In a small bowl, whisk together the cream of mushroom soup, golden mushroom soup, and beef broth. Pour the mixture over the roast and vegetables.

10. Add the thyme and rosemary sprigs to the pot. Cover the pot with a tight-fitting lid.

11. Transfer the pot to the preheated oven and roast for 4 hours, checking occasionally to ensure the liquid does not evaporate. Add more beef broth if necessary.

12. Once the roast is fork-tender and the vegetables are cooked through, remove the pot from the oven.

13. Discard the thyme and rosemary sprigs. Let the pot roast rest for 10 minutes before shredding or slicing.

14. Serve warm with the vegetables and a generous amount of the rich, savory sauce from the pot.

Nutrition Facts

1 serving (552.1g)

Calories		752
% Daily Value*
Total Fat		40.9 g	52%
	Saturated Fat	15.5 g	77%
	Polyunsaturated Fat	1.7 g
Cholesterol		210 mg	70%
Sodium		2055 mg	89%
Total Carbohydrate		33.7 g	12%
	Dietary Fiber	3.9 g	14%
	Total Sugars	4.4 g
Protein		64.0 g	128%
Vitamin D		0.2 mcg	1%
Calcium		80 mg	6%
Iron		8.3 mg	46%
Potassium		1392 mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2201 cal (48.4%%)

Protein: 1532 cal (33.7%%)

Carbs: 812 cal (17.9%%)