Roast with Veggies
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.
Ingredient
- 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) Condensed French Onion Soup
- 1/2 cup water or Swanson® Beef Broth
Direction
- 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.
- 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).
- 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.
