A rustic plate of mashed potatoes, shredded beef, and mixed beans on a patterned tablecloth, styled with a candle and flowers.

The Very Best Pot Roast

From the Kitchen

I made pot roast in a heat wave. In July. You can call me crazy and think it's strange- I won't try to convince you otherwise. I have in fact, been making soups all summer too. But keep reading- because not only will you see how easy it is to make an exceptionally flavorful four-ingredient pot roast, you’ll also never have to turn the oven on.

We had just moved to our farm when I came across this recipe while sipping my morning coffee and reading a blog I often visited. Still surrounded by lingering boxes and a home no where near the peak level of cozy I was craving, to find a recipe that promised comfort food with the crockpot doing the heavy lifting seemed like a dream come true.

I have been making it every fall ever since. And sometimes in a heat wave in July when you find a pot roast at a good price and know you won't even have to turn the oven on to enjoy it.

Ingredients

  • 1 3-4 pound pot roast or chuck roast
  • 1 10.5 oz can Campbell's Cream of Chicken with Herbs soup
  • 1 packet of Lipton Onion Soup Mix
  • 3/4 cup of dry white wine

Instructions

  1. Place the roast in the crockpot.
  2. Spread the cream of chicken soup evenly over the top and sides of the roast.
  3. Sprinkle the onion soup mix evenly over the top.
  4. Pour the white wine around the sides of the roast, rather than directly over the soup mixture.
  5. Cover and cook on Low for 8–9 hours or High for 4–5 hours, until the beef is fork tender.
  6. Remove from the crockpot and serve. For a more rustic presentation, gently pull the roast apart with two forks before transferring it to a serving platter.