Oven-Baked 3-Ingredients Celery Soup Pot Roast
The Pale-Gold Pot Roast That Saved My Sanity: Celery Soup Pot Roast is a tender, savory three-ingredient dinner with a creamy pale-gold gravy. Condensed cream of celery soup and dry onion soup mix do nearly all the work while the chuck roast slowly bakes until fork-tender.
Ingredients
- 3 to 4 pounds boneless beef chuck roast excess surface fat trimmed, but marbling left intact
- 1 (10.5-ounce) can condensed cream of celery soup
- 1 (1-ounce) packet dry onion soup mix
Instructions
- Heat your oven to 300°F and choose a heavy casserole dish or Dutch oven with a tight-fitting lid that is large enough for the roast to sit in one layer.
- Set the chuck roast in the middle of the dish, trimming away any big, hard caps of exterior fat while leaving the rest of the marbling alone.
- In a small bowl, stir together the condensed cream of celery soup and the dry onion soup mix until thick and paste-like; do not thin it with water.
- Spread the celery-onion mixture over the top and sides of the roast as evenly as you can, knowing the roast will release its own juices and turn the mixture into a creamy pale-gold gravy.
- Cover the dish tightly with its lid, or add a layer of foil over the dish before setting on the lid if the lid does not fit snugly.
- Bake for 3 to 3 1/2 hours, until the beef is very tender and pulls apart easily with a fork, avoiding repeated peeks so the heat and steam stay inside.
- Remove the dish from the oven, carefully lift the lid away from your face, then use two forks to pull the beef into large rustic pieces in the casserole dish and turn them gently in the sauce.
- Taste the gravy before adding anything, season with a little salt and freshly ground black pepper only if needed, and serve hot with plenty of sauce spooned over each portion.
Notes
Cool the roast in its sauce, then refrigerate it in a covered container for several days; the flavor deepens overnight and the sauce may look thicker or slightly jellied when cold. Reheat larger amounts covered at 300°F until heated through, or warm smaller portions gently on the stovetop with a tablespoon or two of water to loosen the sauce, avoiding high heat so it does not scorch.
Nutrition
Calories: 560kcal
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