Easy Savory Pot Roast

If you want an easy savory pot roast recipe that will melt in your mouth, you have got to try this recipe. I love to make ahead meals that taste great the day you make them and warm up great for lunches or meals later in the week. Nothing is worse than dry pot roast. This pot roast recipe is baked in the oven with a cream gravy that is savory, rich and delicious. You can prep and cook the pot roast early in the day to be ready for a wonderful dinner.

There are several variations that you can you add to the pot roast as well. You can add potatoes, baby carrots, and onions. This easy savory pot roast can be served over rice or mashed potatoes or with a side of macaroni and cheese or sliced baked potatoes. My kids love to eat the leftovers as sliders the next day.

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Ingredients

3-4 pound trimmed chuck roast or pot roast
1 – 12 ox can of Campbell’s Cream of Mushroom Soup
1 package of Lipton Onion Soup Mix
One dried large bay leaf or 2 small bay leaves
Medium yellow onion – roughly chopped
1 cup of water
Seasonings: Worcestershire sauce, granulated garlic or garlic powder, coarse ground pepper, onion salt, and Tony Chachere’s Original Creole Seasoning

Supplies

Baking Dish
Foil
Knife

Directions for Easy Savory Pot Roast

Pre-heat oven to 360 degrees Fahrenheit.
Line baking pan with heavy duty foil.

Rinse off pot roast with cold water and place on foil.

Season both sides of pot roast by shaking on the seasonings.

Add the bay leaf(s).
Shake on the Lipton Onion Soup Mix.

Spoon the cream of mushroom soup over the top
Add the roughly chopped onion on the sides. If you are adding potatoes or carrots, add them by surrounding the pot roast on the sides.
Fill the soup can up with water and pour on on side of the pan. Do not pour over the top.