Every other week we host my in-laws for Sunday night dinner. Here’s my tried-and-true pot roast recipe, which is actually my mother-in-law’s tried-and-true pot roast recipe. It makes a gravy, too, which is a great thing for a recipe to do. I usually serve it with mashed potatoes, but it would also be great with The Best Crunchy Roast Potatoes You’ll Ever Have.
Really Easy Pot Roast
2 1/2 pound boneless chuck roast
1 packet Lipton’s onion soup mix
1 can cream of mushroom soup
Heat oven to 350 degrees. Put enough aluminum foil to wrap around your roast in a roasting pan. Put the roast on the foil.
Sprinkle onion soup mix over roast and spread mushroom soup on top. Pour about 1/4 can of water over the roast.
Seal the foil over the roast (fold the top, then the sides).
Bake for 3 to 4 hours or until the roast is really tender.
Be careful when you open the foil packet. It’ll be steamy. Put the roast on a serving platter, then carefully pour the gravy into a gravy boat.
This isn’t our week to host Sunday night dinner. My sister-in-law is hosting this week, and she’s making pot roast. What a crazy coincidence.