Ingredients
- 1 (3 to 4 lb) chuck roast, preferably bone-in
- 1 envelope Lipton Onion Soup Mix
- 1 (10.5 oz) can cream of mushroom soup
- 2 to 3 carrots, peeled and cut into 1-inch pieces
- 10 oz button mushrooms, cut in fourths
- 1 or 2 large sweet onions, cut into fourths
- 1/2 head of cabbage, cut into large wedges
- 3 stalks celery, cut into 1-inch pieces
- 3 tbsp. all-purpose flour, or more for consistency
- 1/2 c water
Instructions
- Preheat the oven 325°F and prepare a roasting pan with cooking spray.
- Place the roast in the prepared pan and season all sides with the envelope of onion soup mix. Spoon the cream of mushroom soup on top of the roast.
- Distribute the prepared and cut vegetables in the pan. Cover and bake for 3 hours and 30 minutes, or until fork tender.
- After cooking, remove the pan from the oven. Ladle the sauce into a small saucepan.
- In a small bowl, mix together the flour and water to make a slurry. Set the saucepan over medium-low heat, and slowly add in the slurry mix, as much as desired, to thicken into a gravy. Cook for at least two to three minutes.
- Serve the gravy over the pot roast and enjoy!