A fork-tender pot roast with incredible flavor doesn't get much easier than this...and this recipe even makes its own gravy! Serve with cooked rice or mashed potatoes. Also, peeled and cut-up vegetables such as carrots and potatoes can be added during the last 30 minutes of cooking for a delicious one-pot meal.

Another delicious recipe from our Family-Favorite Recipes Collection.

Pot Roast That Makes Its Own Gravy - 3 Methods

2 pounds beef chuck roast 1 (10.75-ounce) can cream of mushroom soup 1 (2.4-ounce) package dry onion soup mix 2 teaspoons Worcestershire sauce

To Oven Roast:

Place pot roast directly in roasting pan (do not use a rack).
Spread cream of mushroom soup over roast, sprinkle dry onion soup mix and then drizzle with Worcestershire sauce.
Place lid on pan, or cover with foil, and roast in 325°F (160°C) oven for 3 hours, or until roast is fork tender and pulls apart easily.

To Use Electric Skillet:

Place pot roast in an electric skillet.
Spread cream of mushroom soup over roast, sprinkle dry onion soup mix and then drizzle with Worcestershire sauce.
Heat at 350°F (175°C) until ingredients begin to boil, then place lid on and reduce temperature to the simmer selection on the dial. (After several minutes, check to see if adjusting the heating element either up or down is needed for an ideal simmer that's not too slow or to fast.)
Simmer for 3 hours, turning roast over halfway through cooking process, or until roast is fork tender and pulls apart easily.

To Use Slow Cooker:

Place pot roast in slow cooker.
Spread cream of mushroom soup over roast, sprinkle dry onion soup mix and then drizzle with Worcestershire sauce.
Place lid on slow cooker and cook on LOW for 6 to 8 hours, or until roast is fork tender and pulls apart easily.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): 305.7 calories; 70% calories from fat; 23.6g total fat; 63.8mg cholesterol; 688.6mg sodium; 206.5mg potassium; 5.7g carbohydrates; 0.3g fiber; 0.3g sugar; 5.4g net carbs; 16.7g protein.