A delightful one-pot meal featuring tender pot roast and flavorful vegetables, perfect for a comforting family dinner.
Preheat your oven to 300°F (150°C).
Preheating ensures even cooking from the start.
Place the beef roast in the center of a roasting pan.
Ensure the roast is at room temperature for even cooking.
Arrange the carrots, celery, potatoes, and onions around the roast.
Cut the vegetables into uniform sizes for even cooking.
Sprinkle the oregano, garlic powder, onion powder, salt, pepper, thyme, and rosemary evenly over the meat and vegetables.
Rub the spices into the meat for better flavor absorption.
Pour the cream of mushroom soup over the roast and vegetables.
Spread the soup evenly for consistent flavor.
Add the whole tomatoes, including their juice, over the top.
Crush the tomatoes slightly for a more rustic sauce.
Cover the roasting pan tightly with aluminum foil.
Sealing the pan helps retain moisture during cooking.
Bake in the preheated oven for 3 to 4 hours, or until the meat is tender.
Check the roast occasionally to ensure it doesn't dry out.
Remove the vegetables and sauce to a serving bowl and place the roast on a serving platter.
Let the roast rest for 10 minutes before slicing.
Serve the roast slices alongside the vegetables and sauce, and enjoy your meal.
Garnish with fresh herbs for a touch of color and flavor.
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