This post contains affiliate links. If you make a purchase, I will receive a small commission. Thanks!
Simple and Delicious Pot Roast with Vegetables
Though I love cooking, I do not enjoy cleaning up after cooking! That is why I like making dinners that can be made in one pot. In the winter, I especially love making pot roast. I never used to like roasts when I was a little girl. Looking back at my childhood, I am pretty sure we had a roast every Sunday after church. And church almost ALWAYS went over because preachers can be long-winded. (Can I get an Amen?) Did the preacher care that my lunch was going to be all dried out? Nope! I think this is why I never liked roast. I figured it was just how roast was supposed to be!
Now that I know that pot roast isn’t always all dried out and tough, I love making and eating it. It is a bonus that it doesn’t make a huge mess or take lots of dishes to make it! I am sure many of you already have a good pot roast recipe, but when I was newly married, I obviously did not have one! I tried making it in my slow cooker, and my potatoes didn’t seem to get cooked enough. Who knows? I probably was doing something wrong since I didn’t know how to cook well.
After many years, I have finally gotten pretty good at pot roast if I do say so myself! The part that takes the most time is cutting up the vegetables, but even that doesn’t take too long.
I use about 6-8 cups of cut up vegetables for this pot roast. That translates into a couple of large potatoes cut into chunks, a bag of baby carrots, 4 stalks of celery cut into about 1 inch pieces and an onion or two cut in chunks.
I used a bottom round roast this time, but you can use pretty much any roast. This one was on sale. I brown the roast in olive oil on all sides and season it with salt and pepper.
It doesn’t take long to brown it. This just seals in the flavor…I guess. That’s what I’ve heard. Don’t quote me on it, just do it.
After it is browned, I take the roast out and dump the vegetables in the pan and put the roast on the top. That way all of the yumminess from the roast can drip onto the vegetables while it cooks.
This is where you add the ingredients that will make it really delicious! I pour a packet of dry onion soup mix on top of the roast and vegetables. Then I top it with a can of cream of celery soup. You could use a different cream soup, but since my kids don’t like cream of mushroom, I just use this. Then I add about a cup and a half of water depending on how many vegetables I have used.
Now comes the easy part. Cover this with a lid, turn your oven to 325 degrees, and cook your pot roast until it is done. I usually check it every 45 minutes or so to be sure it isn’t drying out.
Your cooking time is going to depend upon how big your roast is. You can check cooking times for roasts according to weight and type on the Betty Crocker site. They’ve also got internal temperatures listed. You want to allow your roast to rest for about 10-15 minutes before you cut your roast.
This pot roast is so good! The onion soup mix and cream of celery soup have plenty of flavor, but you can always season this to your tastes if you want to use more seasonings. I’m just all for keeping it simple.
- 3-4 lb. roast, whatever cut you prefer
- 6-8 c. of cut up vegetables (onions, carrots, potatoes, celery)
- 1 packet of dry onion soup mix
- 1 can cream of celery soup
- 1 1/2 c. water, or more if needed
- olive oil
- Cut your vegetables into chunks
- Brown roast on all sides in olive oil
- Season each side of the roast with salt and pepper
- Remove roast from pan
- Add vegetables to pan
- Place roast on top of the vegetables
- Pour dry onion soup mix, cream of celery soup and water over roast and vegetables
- Cover and cook at 325 degrees for approximately 2 hours (check cooking times)
How do you cook your pot roast? I’m always open to more options, as long as they are yummy and easy! Come back tomorrow to see what I do with the leftovers!