Pot Roast- Oven Baked 3-Ingredients

Pot Roast- Oven Baked 3-Ingredients. My sister prepares this during Easter every year and it is fork tender only using 3 ingredients.

This pot roast is simple and tasty. The meat cooks slowly in the oven. It becomes very soft and juicy. The gravy is rich and full of flavor.

Ingredients

• 3 to 4 lb beef chuck roast

• 1 (10.5 oz.) canned condensed cream of mushroom soup.

• 1 (1 oz) packet dry onion soup mix

Pot Roast- Oven Baked: Instructions

1. Turn on your oven to 300 deg F (150 deg C). Spray a medium or large baking dish with a lid with cooking spray or a little oil. This helps make cleaning easier later.

2. Put the beef chuck roast into the middle of the casserole dish with the fat side up. In case any of the fatty sides are fat-thick, leave them there–that keeps the meat juicy and good during cooking.

3. Sprinkle the onion soup mix on top of the roast cover and sides evenly, and press it into place. There is no need to panic and some of them will go down to the bottom of the dish to add to the gravy.

4. Pour the condensed cream of mushroom over the top of roast. Spray it out with the back of the spoon as evenly as possible to cover the meat as much as possible. No water or milk is added, the roast will provide its own juices and make a delicious brown gravy in the cookstove.

5. Cover with the casserole dish tightly with a lid or doubly layered aluminum foil. The seal is necessary to retain the moisture inside and make the roast become fork tender.

6. Put the covered dish on the middle rack of the already heated oven and cook between 3 to 3 1/2 hours or until the roast is extremely tender. Begin watching at approximately 3-hour time. When it is cooked the meat must pull apart easily with a fork.

7. Gently take the dish out of the oven and allow the roast to rest, still covered, in the dish, approximately 10 to 15 minutes. This assists in settling of the juices and shredding becomes easy.

8. Take off the lid or foil and with two forks, gently shred the roast into big tender pieces in the casserole dish. Saute the meat through the gravy that all pieces are covered by the thick brown gravy.

9. You can add a pinch of salt and pepper but it is already salty (only when necessary) to the gravy. Originally, the chopped pot roast is served hot and a lot of the brown gravy poured over it.

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