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Pot Roast

  • Servings: 6
Pot Roast


  • 3-pound piece of beef for pot roast
  • Coarse salt and freshly ground pepper
  • 4 carrots, peeled and cut into 3-inch lengths
  • 4 medium Yukon gold or white potatoes, peeled and cut into quarters
  • 1 large onion (about 10 ounces), thinly sliced
  • 2 dried bay leaves
  • 1/4 teaspoon dried thyme
  • 1 can (10 3/4 ounces) Campbell's tomato soup


  1. Season beef with salt and pepper. Place carrots, potatoes, and onion in a Crock-Pot. Season with salt and pepper. Add bay leaf and thyme. Place meat on top of vegetables. Add soup. Cover, and cook on low heat for 8 hours (or high for 6 hours).

  2. Remove meat to a cutting board. Transfer vegetables to a platter. Slice meat, and add to platter. Pour sauce into a liquid measuring cup and skim fat. Taste, and adjust for seasoning. Pour sauce over meat and vegetables, and serve.

Reviews (2)

  • Sodle 24 Feb, 2009

    This is my favorite way to do Pot Roast now! It is wonderful!

  • Tryingsomethingnew 14 Feb, 2009

    When you add the tomato soup be sure you really watch it, as some of it burnt on mine and ruined the flavor. Otherwise the roast itself was fantastic.

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