Ingredients
3 to 4 lb beef chuck roast
1 (10.5 oz) can condensed cream of mushroom soup
1 (1 oz) packet dry onion soup mix
Directions
Preheat your oven to 300°F (150°C). Lightly grease a medium to large white ceramic casserole dish (or any oven-safe baking dish with a lid) with a bit of cooking spray or oil to help with cleanup.
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Place the beef chuck roast in the center of the casserole dish, fat side up. If there are any thicker fatty edges, leave them on—this helps keep the meat moist and flavorful as it cooks.
Sprinkle the dry onion soup mix evenly over the top and sides of the roast, pressing it in gently so it sticks. Don’t worry if some falls into the bottom of the dish; it will help flavor the gravy.
Spoon the condensed cream of mushroom soup over the top of the roast. Spread it out as evenly as you can with the back of the spoon so the meat is mostly covered. Do not add water or milk; the roast will release its own juices and create a rich brown gravy as it cooks.
Cover the casserole dish tightly with a lid or a double layer of aluminum foil. A tight seal is important to keep the moisture in and help the roast become fork tender.
