Perfect Pot Roast

Here’s my simple recipe for making a very tender and flavorful pot roast. I’ve adapted it from a recipe I found online a while ago (unfortunately I don’t know the attribution). After many trials and some errors, I’ve found a consistent technique. The most crucial thing is to only use bottom round, not one of the similar cuts like top or oven round.

Prep time: 15 min.

Cooking time: 4 hrs.


  • 2.5 - 3.5 lb. bottom round roast
  • 1 can Campbell’s golden mushroom soup
  • 1 packet Lipton’s onion soup mix
  • 1 Tbs. Worcestershire sauce
  • 1 Tbs. water
  • Peanut oil (preferable) or canola oil
  • Pepper, to taste


  1. Heat oven to 300℉.
  2. Trim the fat off the bottom of the roast.
  3. Line a casserole or roasting pan with two large pieces of aluminum foil sufficient to cover the roast. Arrange them in a cross pattern. I use a covered glass casserole that’s just large enough for the roast.
  4. In a mixing bowl, mix the mushroom soup, onion soup mix, and worcestershire sauce. I sometimes add 1 Tbs. minced garlic to this.
  5. Heat oil in a skillet (I use cast iron) on medium high and brown the roast well on all sides.
  6. Place the roast on the foil and pepper it.
  7. Cover the roast with the soup mixture and top with 1 Tbs. water.
  8. Wrap the roast tightly with foil and cover the casserole if you have a cover for it.
  9. Cook for 4 hours. I like to shred the meat apart into chunks with two forks before serving or refrigerating.