Easy 4-hour roast. Make in the oven or in a slow cooker.
2-3 hours, 4-6 servings
| 3-4 pound | Chuck Roast |
| 1 can | Cream of Mushroom Soup |
| 1 envelope | Dry onion soup mix |
| 2-3 | Peeled potatoes cut into 1" chunks |
| 4-6 | Carrots, peeled and cut into 1/4" slices |
| 1 large | Onion cut into chunks |
| 1. Place roast (3-4 pound) into roaster pan or slow cooker . |
| 2. Sprinkle with salt and pepper. |
| 3. Spread cream of mushroom soup (1 can) over the roast. |
| 4. Sprinkle dry onion soup mix (1 envelope) over the roast. |
| 5. For oven: Cover and cook at 300 degrees Fahrenheit for 4 hours. |
| 6. For slow cooker: Cover and cook on high for at least 4 1/2 hours. |
| 7. Add the vegetables (peeled potatoes, carrots, and onion) during the last 90 minutes of cooking time. © FirstPageRecipes.com |
Selecting the Right Kitchen Thermometer: Instant-Read, Infrared, and Remote Probes
Kitchen thermometer guide for home cooks. Learn when to use an instant-read, an infrared thermometer, or a remote probe,...
Using the Right Pan for the Right Job: Stainless Steel, Carbon Steel, Nonstick, and Cast Iron
Why buying an expensive set of high-tech cookware may not be the best investment....
Comments or questions? contact us.
Read our
Terms of Use,
and Privacy Policy.
FirstPageRecipes.com participates in the Amazon Associates Program. When you use a link on our site to buy a product on Amazon, we earn a small commission.
© 2025 FirstPageRecipes.com. All rights reserved.