Looking for a cozy, satisfying meal with minimal cleanup? This Easiest Oven Pot Roast with Veggies delivers just that, merging perfectly-seasoned meat and veggies in our take on a classic pot roast. Everything stays juicy and flavorful as it roasts, thanks to Campbell's® Condensed French Onion Soup, which cooks down to a rich gravy. In two hours, you'll have beef so tender you can cut it with a spoon — and only one pan to wash after.
Step 1
Heat the oven to 400°F. While the oven is heating, season the beef with salt, pepper and the garlic powder. Coat the beef with the flour.
Step 2
Place the beef and vegetables into a roasting pan. Pour the soup and water over the beef. Cover the pan (with the pan lid or tightly with foil).
Step 3
Roast for 1 hour 45 minutes or until the beef is fork-tender. Let stand for 15 minutes before slicing the beef. Season the vegetables and gravy to taste before serving.
Calories | 522 | |
Total Fat | 20 | g |
Sat. Fat | 7 | g |
Trans Fat | 1 | g |
Cholesterol | 187 | mg |
Sodium | 500 | mg |
Total Carb | 28 | g |
Dietary Fiber | 4 | g |
Sugar | 5 | g |
Protein | 58 | g |
Vitamin D | 1 | %DV |
Calcium | 6 | %DV |
Iron | 38 | %DV |
Potassium | 28 | %DV |
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.