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
- Heat oven to 300℉.
- Trim the fat off the bottom of the roast.
- 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.
- In a mixing bowl, mix the mushroom soup, onion soup mix, and worcestershire sauce. I sometimes add 1 Tbs. minced garlic to this.
- Heat oil in a skillet (I use cast iron) on medium high and brown the roast well on all sides.
- Place the roast on the foil and pepper it.
- Cover the roast with the soup mixture and top with 1 Tbs. water.
- Wrap the roast tightly with foil and cover the casserole if you have a cover for it.
- Cook for 4 hours. I like to shred the meat apart into chunks with two forks before serving or refrigerating.