World’s Easiest Pot Roast
- Yield 6 servings
"This method of cooking an inexpensive cut of meat makes it so tender that this recipe quickly became one of our favorite meals. It is assembled very quickly, in 15 minutes or less, and then requires no more attention until it is done."
- 1 (3- to 4-pound) boneless chuck roast or arm roast
- 5 large russet potatoes, quartered
- 4 celery stalks, cut in 2-inch pieces
- 1 pound baby carrots
- 1 (1.25-ounce) package onion soup mix
- 1 (14-ounce) can whole peeled tomatoes, sliced in thirds and liquid reserved
- Preheat oven to 275F.
- Prepare a 15-by-10-inch baking dish by laying two 24-inch-long pieces of heavy-duty aluminum foil crosswise in the dish. Lay roast in center and arrange potatoes, celery and carrots around roast.
- Spread contents of onion soup mix over top of roast. Place tomatoes on top. Add water to reserved tomato liquid to fill the can and pour over vegetables surrounding roast. Bring ends of foil together all around, creating a seal so that juices do not escape.
- Place dish in oven and roast for 8 hours. Transfer roast to serving platter, surround it with vegetables and spoon pan juices over everything.
Note: To decrease the cooking time, preheat oven to 325F and roast for 3 hours.
Recipe by Sandra H. Bennett, Washington, Mo.