Campbell’s Tomato Soup Pot Roast Recipe

When you think of comfort food, one of the first dishes that likely comes to mind is pot roast. Now, imagine elevating that already irresistible meal with the rich, hearty flavor of Campbell’s Tomato Soup. This recipe isn’t just about tossing some ingredients together; it’s about creating a masterpiece that brings together tender beef, rich tomato flavor, and seasonings that make your taste buds do a little happy dance.

In this version of the classic pot roast, Campbell’s Tomato Soup replaces the traditional broth or gravy base, transforming the dish into something incredibly flavorful and savory, with a smooth and velvety texture. Plus, it’s an easy way to bring together pantry staples and create a meal that’s perfect for any occasion-from a busy weeknight dinner to a weekend gathering.

Ready to dive into the full experience? Let’s go!

Campbell’s Tomato Soup Pot Roast Recipe

This recipe is a one-pot wonder that combines the savory goodness of beef with the comforting, zesty richness of tomato soup. It’s got all the elements of a classic pot roast-slow-cooked beef, aromatic vegetables, and a flavorful sauce-but it’s made unique by the creamy and tangy addition of Campbell’s Tomato Soup. The result? A mouthwatering, hearty meal that is guaranteed to impress.

Ingredients Needed

To get started, you’ll need some basic ingredients. Most of these are pantry staples, making this an easy recipe to whip up when you need a satisfying meal. Here’s the full list:

• 3-4 pounds of beef chuck roast: This cut of beef is perfect for pot roast. It’s a bit fatty, which ensures tenderness after slow cooking.
• 1 can (10.5 oz) Campbell’s Tomato Soup: The star of the show. Its rich and creamy texture will thicken the sauce and add a perfect tangy sweetness to the meat.
• 1 onion, diced: A finely chopped onion gives depth and sweetness to the base of the sauce.
• 3 cloves of garlic, minced: Garlic adds a nice savory kick.
• 2 cups beef broth: To help tenderize the meat and ensure there’s enough liquid for braising.
• 4 medium carrots, peeled and sliced: Sweet, hearty vegetables to complement the rich beef.
• 3 large potatoes, peeled and cut into chunks: Potatoes soak up all the savory flavors and become perfectly soft.
• 2 tablespoons olive oil: For searing the beef before slow cooking, which enhances flavor.
• 1 teaspoon dried thyme: A classic herb that pairs perfectly with pot roast.
• 1 teaspoon dried rosemary: Adds an earthy aroma and depth.
• 1 bay leaf: A subtle aromatic herb that infuses the sauce.
• Salt and pepper to taste: Essential for seasoning.

Cooking Instructions

Let’s break down the process so that you can follow along easily. The key to a tender, flavorful pot roast is the slow cooking method, so be prepared to let it simmer for a while.

1. Sear The Beef

   • Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, sear the beef chuck roast on all sides until it’s browned (about 4-5 minutes per side). This step helps to lock in the flavor and gives the roast a beautiful caramelized exterior.

2. Prepare The Sauce

   • After removing the roast, reduce the heat to medium. Add the diced onions and minced garlic to the pot and sauté until they’re soft and translucent (about 3-4 minutes). This creates the flavor base for your sauce.
   • Stir in the Campbell’s Tomato Soup and beef broth. Scrape up any browned bits from the bottom of the pot-these are flavor bombs! Then, add the thyme, rosemary, and bay leaf, and mix everything well.

3. Cook The Pot Roast

   • Place the seared beef chuck roast back into the pot, ensuring it’s covered by the sauce. Bring the mixture to a gentle simmer.
   • Cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C). Let it cook for about 3-4 hours, or until the meat is fall-apart tender.

4. Add Vegetables

   • About 1.5 hours before the roast is done, add the carrots and potatoes. They’ll soak up all those delicious flavors and become tender without overcooking.

5. Finish The Dish

   • Once the roast is done, remove the meat and vegetables. Let the beef rest for about 10 minutes before slicing it against the grain. Discard the bay leaf, and if you like, you can simmer the sauce on the stovetop for an additional 5-10 minutes to thicken it further.

Ingredient Insights

Every ingredient in this recipe plays a role, and understanding why each one is important can elevate your cooking experience. Let’s dive into some of the key components:

• Beef Chuck Roast: This cut is marbled with fat, which means it gets incredibly tender when slow-cooked. It’s perfect for pot roast because it can withstand hours of cooking without drying out.
• Campbell’s Tomato Soup: It’s more than just soup. It’s a flavor-enhancing base that brings a balance of acidity and sweetness. The soup’s thickness creates a rich sauce that envelops the beef and vegetables, giving the dish its signature comforting texture.
• Carrots and Potatoes: Vegetables are essential for balance. Carrots add natural sweetness, while potatoes absorb the sauce, creating a satisfying, hearty dish.
• Herbs and Spices: Thyme, rosemary, and bay leaves are classic pot roast seasonings. They infuse the dish with depth and earthiness, creating a complex flavor profile without overwhelming the beef.

Expert Tips

Want to make your pot roast extra special? Here are some expert tips to ensure your dish turns out perfectly every time:

• Sear the Meat Properly: Don’t rush this step. Searing the beef creates a deep, caramelized flavor that is crucial for developing richness in the sauce.
• Slow and Low: Pot roast is a slow-cooked dish. If you try to speed up the process, you’ll risk having tough meat. The longer you cook it, the more tender the beef will become.
• Check for Seasoning: Before serving, taste the sauce and adjust the salt and pepper levels. Sometimes, a pinch of extra salt or a dash of pepper can make all the difference.
• Let the Beef Rest: After removing the roast, let it rest for a few minutes before slicing. This helps the juices redistribute, ensuring every bite is juicy and tender.

Recipe Variations

Pot roast is highly adaptable, so don’t be afraid to experiment! Here are a few variations you can try:

• Add Mushrooms: If you love earthy flavors, sauté some mushrooms along with the onions and garlic. They’ll absorb the sauce beautifully and add a savory depth to the dish.
• Spicy Twist: Add a few teaspoons of hot sauce or red pepper flakes to the soup mixture for a little heat.
• Vegetarian Version: You can make a vegetarian version of this recipe by replacing the beef with a large portobello mushroom or a block of firm tofu. You can use vegetable broth instead of beef broth for an entirely plant-based option.
• Slow Cooker Pot Roast: If you don’t want to use the oven, you can make this recipe in a slow cooker. Just sear the meat first, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.

Final Words

This Campbell’s Tomato Soup Pot Roast is not just a meal; it’s an experience. From the deep flavors to the tender meat and comforting sauce, it has everything you need to make dinner memorable. And the best part? It’s easy to put together, using mostly pantry staples. With a few simple ingredients and a little patience, you can create a dish that will become a family favorite for years to come.