Grandma’s Spoon-Tender Pot Roast
Low, slow, and simple — this old-fashioned method gives you meat so tender you can cut it with a spoon.
Ingredients
3–4 lb chuck roast
1 packet onion soup mix
1 can (10.5 oz) cream of mushroom soup
1 cup beef broth
4–5 carrots, cut into chunks
1½ lbs potatoes, halved
1 small onion, sliced
2 tablespoons olive oil
½ teaspoon black pepper
Instructions
Sear for Flavor (Don’t Skip!)
Preheat oven to 300°F (150°C).
Heat oil in a Dutch oven over medium-high heat.
Season roast lightly with pepper.
Sear 3–4 minutes per side until browned.
Build the Base
Remove roast briefly.
Add sliced onion to the pot.
Place roast back on top.
Sprinkle onion soup mix over meat.
Spread cream of mushroom soup on top.
Pour beef broth around the sides (not over the top).
Add Vegetables
Arrange carrots and potatoes around the roast.
Cook Low & Slow
Cover tightly with lid.
Bake 3½–4 hours, until fork (or spoon!) tender.
The key is low temperature and patience.
Rest & Serve
Let rest 10–15 minutes.
Spoon the rich gravy over slices.
Serve With
Buttered rolls
Green beans
Extra gravy on everything
