Is there anything more comforting than a classic pot roast? This is a meal that my parents regularly served when I was growing up, and it wasn’t until I moved away that I realized how good it is! You just need 4 ingredients – plus water and some egg noodles, and 5 minutes of preparation time to make this meal.
Now that fall has put a chill in the air, I crave comfort food like this. The pot roast is fall apart tender and its drowned in a creamy mushroom sauce. The egg noodles pick up the sauce wonderfully and complete the meal. It’s just the thing to warm you up on a cold night. Plus the leftovers are amazing, the beef only gets better as it soaks in the sauce.
This pot roast gets cooked low and slow for 4 1/2 hours and can be made in a slow cooker or in the oven in a dutch oven. If you use a slow cooker you can set it before you go to work and come home to dinner. You can cook the pot roast in a slow cooker for 4-5 hours on high or 6-8 hours on low.
This recipe is part of my collaboration with PRE Brands Beef, and you can find this recipe on the back of their Chuck Roast packaging! And you can learn where to purchase PRE Brands grass-fed beef, which is free of added antibiotics and hormones, here.
- 16 ounces Chuck Roast
- 1 ½ cup Sliced Mushrooms
- 1 packed Dry Onion Soup Mix
- 2 (10.5 ounce) Cans of Cream of Mushroom Soup
- Egg Noodles
- Place the beef in a casserole dish or dutch oven. Pour the mushrooms, dry onion soup mix, and cream of mushroom soup over. Fill one of the empty soup cans with water and pour it over the beef. Make sure that the liquid submerges the beef. Add extra soup and water if necessary.
- Cover the dish and place it in the oven set to 225 degrees. Let roast for 4 ½ hours, or until the beef is so tender it is falling apart. Serve over egg noodles.