1990's Savory Sunday Pot Roast
September 25, 2025 • 0 comments
This classic 1990’s Sunday pot roast is the ultimate comfort food. A 3–4 lb roast slow-cooked with potatoes, carrots, onions, onion soup mix, mushroom soup, and red wine for four hours until tender. Perfect for a hearty family dinner or a nostalgic weekend meal.
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- (3-4 lbs) Grass-fed Chuck Roast
- (1 packet) Lipton Onion Soup Mix
- (1 can) Cream of mushroom soup
- (1) Sliced onion
- (3-4) Russet potatoes, cut into quarterss
- (3-4) Carrots, halved & cut into 3 inch slices
- (6-80 oz) Red wine
Directions
- Place the meat in a large Dutch oven or oven-safe pot and arrange the vegetables around it.
- Sprinkle the onion soup mix evenly over the meat and vegetables.
- Whisk together the soup and wine until well combined, then pour the mixture over everything in the pot.
- Cover and cook in the oven at 325°F for about 4 hours, or slightly longer if the cut of meat is larger and needs extra time to become tender.
