Oven-Baked 3-Ingredient Celery Soup Pot Roast
This Oven-Baked 3-Ingredient Celery Soup Pot Roast is the ultimate comfort meal, requiring almost zero prep for a high-reward dinner. The beef is slow-roasted until it reaches a perfect “fork-tender” consistency, swimming in a rich, savory gravy.
Why This Pot Roast is a Staple
Flavor Concentration: Roasting the beef with condensed celery soup creates a thick, flavorful braising liquid that seasons the meat deeply without needing extra herbs.
Hands-Off Cooking: Once it’s in the oven, you can step away for hours while the low heat transforms the tough cut of beef into succulent shreds.
Simple Ingredients: By using a high-quality condensed soup, you bypass the need for chopping aromatics like onions or garlic.
Ingredient Notes
3–4 lbs Chuck Roast: Look for a roast with good marbling (white fat streaks), which ensures the meat stays juicy during the long bake.
2 Cans (10.5 oz) Condensed Cream of Celery Soup: This acts as both the seasoning and the base for your gravy.
1 Cup Diced Celery: Adding fresh celery, as seen in your image, reinforces the flavor and adds a bit of texture to the finished sauce.
Optional: A splash of beef broth can be added if you prefer a thinner gravy for serving over mashed potatoes.
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