Easy Pot Roast

Easy Pot Roast

David R. Turner 0

"This recipe is what a recipe should be. Good, simple, and inexpensive."

Ingredients 1 h 40 m {{adjustedServings}} servings 550 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 550 kcal
  • 28%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 39.1 g
  • 78%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Score roast on top and sides, and place in a medium sized oven bag. Combine water, soup mix, and Worcestershire sauce; pour over roast. Arrange vegetables around meat. Place oven bag on a roasting pan.
  3. Place roast in oven, and immediately reduce heat to 300 degrees F (150 degrees C). Bake for 1 1/2 hours for medium well done, or adjust time for desired doneness.
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Reviews 58

  1. 78 Ratings


This recipe definitely is easy! Plus it's just as the submitter describes - good, simple, and inexpensive which is just what a pot roast should be as it's classic comfort food. I chose to cook mine in a slow cooker vs. the oven. And, I also subbed a can of beef broth for the water as it brings out more of the beef flavor plus it makes for some really good gravy. I left out the potatoes, celery, and carrots and instead put the roast on a bed of portabella mushrooms. I cooked it low and slow for 8 hours and it was falling apart and above all delicious - perfect with mashed potatoes!


My husband and I loved this recipe. It was even better the second night. I added a can of cream of mushroom soup to the bag and it made a delicious gravy. I also increased the cooking time to almost 3 hours and did mashed potatoes instead of cooking them with the roast. I always made my roasts in a crock pot and they cooked so long that the meat was dry and had a weird texture. This is a new favorite! Thanks.


My 1st time making pot roast was a success because of this easy recipe! I let the meat marinate in the cream of mushroom soup & onion soup mixture for several hours & also let it bake in the oven for about 3 hrs... the result -- a very tender & tasty pot roast & vegetables. Definitely a recipe to keep & use again!