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 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.
Directions
Recipe Ingredients
- 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
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