Warm, hearty, and full of flavor, the Oven-Baked Celery Soup Pot Roast is a dish that captures the essence of comfort food. This recipe stands out not only for its simplicity but also for its deliciously rich flavors.
Ingredients
Scale:
3-5 pounds of beef chuck roast
2 cans (10.5 oz each) of cream of celery soup
4-6 medium-sized carrots, chopped
3-4 stalks of celery, chopped
1 large onion, quartered
1 teaspoon of garlic powder
1 teaspoon of onion powder
Salt and pepper to taste
1 cup of beef broth (optional, for extra moisture)
Instructions
Preheat your oven: Set your oven to 325°F (163°C) to prepare for slow cooking.
Prepare the roast: Season the beef chuck roast generously on all sides with salt, pepper, garlic powder, and onion powder.
Mix the soup: In a large bowl, combine the cream of celery soup with the beef broth. Stir until the mixture is smooth and well-combined.
Layer the vegetables: In a large roasting pan, spread the chopped carrots, celery, and quartered onion evenly across the bottom.
Place the roast: Position the seasoned roast on top of the vegetable layer in the pan.
Pour the soup mixture: Carefully pour the cream of celery soup mixture over the roast, ensuring it is well-coated.
Cover and bake: Cover the roasting pan tightly with aluminum foil and bake for 3-4 hours, until the meat is tender.
Check for doneness: About 30 minutes before the cooking time ends, remove the foil for a golden brown crust.
Rest and serve: Once cooked, let the pot roast rest for 10 minutes before slicing and serving.
