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Easiest Oven Pot Roast with Veggies

  • prep time: 15 min
  • total time: 2 hr 15 min
  • serves: 6 people
  • calories: 522 1 serving
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Ingredients

  • 3 1/2 pounds boneless beef chuck roast
  • 1 teaspoon garlic powder
  • 2 tablespoons all purpose flour
  • 3 medium red potato, cut in quarters (about 3 cups)
  • 3 stalks celery, cut into 1-inch pieces
  • 2 cups carrot, peeled and cut into 3-to-4-inch sticks
  • 1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
  • 1/2 cup water or Swanson® Beef Broth
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Ingredients
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Ingredients

  • 3 1/2 pounds boneless beef chuck roast
  • 1 teaspoon garlic powder
  • 2 tablespoons all purpose flour
  • 3 medium red potato, cut in quarters (about 3 cups)
  • 3 stalks celery, cut into 1-inch pieces
  • 2 cups carrot, peeled and cut into 3-to-4-inch sticks
  • 1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
  • 1/2 cup water or Swanson® Beef Broth
Next
Instructions
Step 1

Heat the oven to 400°F.  While the oven is heating, season the beef with salt, pepper and the garlic powder.  Coat the beef with the flour.

Step 2

Place the beef and vegetables into a roasting pan.  Pour the soup and water over the beef.  Cover the pan (with the pan lid or tightly with foil).

Step 3

Roast for 1 hour 45 minutes or until the beef is fork-tender. Let stand for 15 minutes before slicing the beef.  Season the vegetables and gravy to taste before serving.

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Looking for a cozy, satisfying meal with minimal cleanup? This Easiest Oven Pot Roast with Veggies delivers just that, merging perfectly-seasoned meat and veggies in our take on a classic pot roast. Everything stays juicy and flavorful as it roasts, thanks to Campbell's® Condensed French Onion Soup, which cooks down to a rich gravy. In two hours, you'll have beef so tender you can cut it with a spoon — and only one pan to wash after. 

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Guided Cooking

Ingredients

  • 3 1/2 pounds boneless beef chuck roast
  • 1 teaspoon garlic powder
  • 2 tablespoons all purpose flour
  • 3 medium red potato, cut in quarters (about 3 cups)
  • 3 stalks celery, cut into 1-inch pieces
  • 2 cups carrot, peeled and cut into 3-to-4-inch sticks
  • 1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
  • 1/2 cup water or Swanson® Beef Broth

Instructions

  • Tips

    • Ingredient Note: Out of carrots, potatoes, or celery? You can also use parsnips, turnips, or celery root; make sure the veggies are peeled and cut into similarly-sized wedges or chunks.
    • Ingredient Note: Oven bags are disposable bags that you can find in the foil and wrap section of your market.

  • Step 1

    Heat the oven to 400°F.  While the oven is heating, season the beef with salt, pepper and the garlic powder.  Coat the beef with the flour.

  • Step 2

    Place the beef and vegetables into a roasting pan.  Pour the soup and water over the beef.  Cover the pan (with the pan lid or tightly with foil).

  • Step 3

    Roast for 1 hour 45 minutes or until the beef is fork-tender. Let stand for 15 minutes before slicing the beef.  Season the vegetables and gravy to taste before serving.

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Calories 522
Total Fat 20 g
Sat. Fat 7 g
Trans Fat 1 g
Cholesterol 187 mg
Sodium 500 mg
Total Carb 28 g
Dietary Fiber 4 g
Sugar 5 g
Protein 58 g
Vitamin D 1 %DV
Calcium 6 %DV
Iron 38 %DV
Potassium 28 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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