There is something mighty comforting about a beef roast easing away in the oven while the wind rattles the last leaves loose from the trees. This oven baked 3-ingredient beef roast is the kind of plain, honest supper Midwestern cooks have leaned on for generations, making good use of a sturdy cut of beef and a couple pantry staples to build deep flavor without any fuss. It is simple enough for a weeknight if you plan ahead, but special enough to set down in the middle of the table on a Sunday and watch everybody straighten up in their chairs.
Serve this roast with mashed potatoes, buttered egg noodles, or roasted carrots so none of those rich pan juices go to waste. A side of green beans, creamed corn, or a crisp cabbage slaw balances the hearty beef beautifully, and if you have a loaf of crusty bread or a pan of biscuits nearby, you will be glad for it. For a chilly evening meal, I also like to set out applesauce or pickled beets for that sweet-tangy note alongside the savory roast.
Oven Baked 3-Ingredient Beef Roast Pemberton
Servings: 6
Ingredients
3 to 4 pound beef chuck roast
1 packet dry onion soup mix, about 1 ounce
1 can condensed cream of mushroom soup, about 10.5 ounces
Directions
1. Preheat your oven to 325°F. Place the beef chuck roast in an oval stoneware baking dish or Dutch oven, fat side up if your roast has a fat cap.
2. Sprinkle the dry onion soup mix evenly over the roast, then spread the condensed cream of mushroom soup over the top and sides to coat it well.
3. Cover the dish tightly with a lid or foil and bake for 3 to 3 1/2 hours, or until the roast is fork-tender and easy to slice or shred.
4. Remove the roast from the oven and let it rest, covered loosely, for 10 to 15 minutes so the juices can settle back into the meat.
5. Slice the roast thickly against the grain or pull it into large tender pieces, then spoon the pan juices over the top before serving.
Variations & Tips
For a richer gravy: If you like more sauce to ladle over potatoes or noodles, add 1/2 cup water or low-sodium beef broth to the dish before covering and baking. The roast will still keep its flavor, and you will have a bit more savory gravy waiting in the bottom.
Choose the right cut: Chuck roast is my first pick because it has enough marbling to turn tender in the oven. If you use a leaner cut, keep a close eye on the cooking time, because it can dry out before it gets that soft, pull-apart texture.
Make it ahead: This roast reheats beautifully. Slice or shred leftovers, store them with the pan juices, and warm them gently the next day for sandwiches, open-faced hot beef, or another supper with potatoes on the side.
For a heartier variation: Nestle peeled carrots and halved small potatoes around the roast during the last 1 1/2 to 2 hours of baking if your dish is large enough. They will soak up those beefy juices and turn this into a full one-pan meal.