"This pot roast recipe is very easy to prepare and makes a delicious roast in its own gravy. The recipe is perfect for those who don't have time to cook all day but want to make something that tastes like they did. You'll want to use a cut of meat between 5 to 6 pounds."
New England Pot Roast
Servings – 12
Prep Time – 30 Minutes
Cook Time – 4-6 or 8-9 Hours
2 (10.5 ounce) cans condensed golden mushroom soup
1 ¼ cups beef stock or water
1 (1 ounce) package dry onion soup mix
1 package of brown gravy mix
1lb. carrots, peeled and put in half
6 Russet potatoes, washed and cut in quarters
5 ½ pounds pot roast
Set instant pot to sear. Add oil. Season roast with garlic, salt, and pepper. Place in pot and sear each side for 6 minutes on each side.
Flip roast fat side up.
Sprinkle in onion soup mix over roast. Add in two cans of golden mushroom soup and packet of brown gravy mix. Pour over beef stock or water.
Cook on Low for 8 to 9 hours or High for 4 to 6 hours.
Once half the time has past, add in carrots and potatoes. Cover and continue to cook for the remaining time.
Opt out of the russet potatoes and make my creamy mashed potatoes. Serve with gravy.
Calories 426 / Total Fat 24g / Saturated Fat 9g / Cholesterol 127mg / Sodium 639mg / Total Carbohydrate 5g / Dietary Fiber 0g / Total Sugars 1g / Protein 46g / Vitamin C 0mg / Calcium 20mg / Iron 5mg / Potassium 768mg
"I've made this recipe for years. My mother made it this way growing up. I added the onion soup to zhuzh it up a little and make it my own. It makes a world of deference, deeper flavor. I don't think you'll be disappointed."
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.