5 Ingredient Pot Roast Recipe

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   1.

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   Brown meat on all sides in a 4- to 5-quart nonstick Dutch oven.

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   2.

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   Add in soup-and-water mix and tomatoes.

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   Bring to a boil, reduce heat, cover and simmer 1 1/2 hrs, turning meat over once.

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   3.

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   Add in vegetables.

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   Simmer 40 min or possibly till meat and vegetables are tender when pierced.

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   4.

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    Lift meat to cutting board.

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    Cover loosely with foil and let it stand for 10 to 15 min.

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    5.

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    Slice meat across the grain.

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    Serve with vegetables and gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.