Growing up, every Sunday after church we would come home to the house smelling like pot roast.    I don’t make roast very often but it’s one of my favorite comfort meals.  Woke to a snowy morning and a day like today with the snow still coming down was a perfect time to make this pot roast.

One of the best parts about making a roast is it makes the whole house smell so good!

This recipe is the easiest and our favorite.  Only five ingredients, chuck roast, onion soup mix, cream of mushroom soup, onions and carrots.

I love my covered Le Creuset to make this roast but you can also use any roasting pan with a lid or cover with foil.

Bakes for 4 hours, no peeking.  About 30 minutes before roast is done I make mashed potatoes because this roast makes the best onion gravy.   When the roast is done, it’s covered with gravy, falling apart tender and the carrots are perfectly cooked.    I place roast, carrots and onions on a platter and pour gravy into a gravy boat and serve with the mashed potatoes.  Always brings me back to Sunday dinners as a kid,  good and delicious memories.

Ingredients:

• 3 to 4 lb. chuck roast
• salt and pepper
• 2 Tablespoons vegetable oil
• 6 carrots, peeled (keep whole)
• large onion, quartered
• 1 can cream of mushroom
• 1 envelope onion soup mix
• 1/2 cup water

Directions

1. 1.  Preheat oven to 300 degrees
2. 2.  Season roast on both sides with pepper and lightly with salt.  Heat oil in a large skillet on high heat and sear each side of roast until nicely browned.   
3. 3.  Place roast into a large roasting pan. Place carrots and onion around roast.
4. 4.  In a separate small bowl, combine the mushroom soup, water and onion soup mix. Mix well and pour over the roast. 
5. 5.  Cover with lid or tightly with foil. 
6. 6.  Bake at 300 degrees for 4 hours.  No Peeking!
7. 7.  When done place roast, carrots and onions on platter and pour gravy in a gravy boat and serve with mashed potatoes.