Fail Proof Roast and Gravy

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This incredibly simple recipe creates a tender and flavorful oven-baked beef roast with a rich, self-made gravy using just a few pantry staples like condensed soups and a gravy packet. The roast is placed in a pot with a bit of water, seasoned, and then coated with the soup and gravy mixture before slow-roasting in the oven until fork-tender. This method requires minimal effort and guarantees a comforting, classic meal perfect for any day of the week.

Course Main Dish

Cuisine American

Keyword beef, gravy, roast, Sunday dinner

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 548kcal

Author Laura

Equipment

Ingredients

2 pounds beef or pork roast
10 ¾ oz can cream of mushroom soup
10 ¾ ox can cream of celery Soup
1 oz pkg brown gravy mix
water

Instructions

Preheat oven to 350 degrees.
Place roast in a heavy, oven-safe pot with a lid. You can use any size or type of roast. The only thing that changes is the cooking time.
After the roast is in the pot, add just a bit of water (should come about 1/2 inch up the side of the pot, I used about 1 cup). Then, salt and pepper the roast. Go easy on the salt because of the salt in the gravy mix.
In a small bowl, combine the two soups and the packet of gravy mix. (You can use low-fat soups or reduced-sodium gravy mix as well.)
After the soups and gravy are combined, pour the mixture over the top of the roast. Make sure the roast is completely covered with the mixture.
Cover with a lid, and place in the oven for 2 hours to start. The roast should be fork tender when done so if you need to cook it longer, do it. The key is that it’s done when it’s fork tender so keep checking it once you pass the 2 hour point. Serve with mashed potatoes.

Nutrition