Such simple instructions and it turned out wonderful, I even added mushrooms, carrots, and potatoes!

4/5 Due to how mine turned out very salty tasting, yet still delicious. However, the greatest thing about simple recipes like this is they allow for adaptation. I threw in many potatoes and carrots, and substituted (2) cream of celery soup rather than mushroom (could be the salt factor). Next time I'll tighten the foil more, and use some milk/water to lighten the salt.

I tweaked the recipe a bit. Instead of A1 I used hickory BBQ and instead of an envelope of onion mix I used garlic powder. After 2 and 1 1/2 hrs it turned out awesome.

This was delicious... I also added carrots, potatoes, onion, and some olive oil, and then after about an hour added water to the veggies. It was great!

Easy delicious and fast I used garlic powder all over the roast and freshly ground peppercorns very good..

The SALT is definately from the onion soup mix, I don't even use it anymore. Instead I brown an onion in a cast iron dutch oven then I add a 1/2 cup of water, stir it all up until it boils again. add the meat then the Mushroom soup, then some more raw onion, garlic powder (or real garlic)salt pepper and that's it. I control the salt this way. if you are not in a rush, sear the meat 1st and lower the temp of the oven and let it cook longer.

I do something very similar to this, but get one of those turkey sized Oven Roaster bags instead of the aluminum foil ... a lot less mess and works perfectly!

The flavor is really good but the meat came out extremely tough even after cooking for 3 hours. In my opinion this recipe works much better in the slow cooker.

The best pot roast ever. I made this with a 3 pound rump roast instead of the Chuck Roast, and it was absolutely delicious. This was not salty at all and it was super tender that I could cut it with a fork. This will be my staple recipe for making a roast for now on.

Skip the A1... cook on 350°F for 7 hours, WAY longer than this recipe says, and it will be the best thing you have ever eaten! If your roast is still tough it means you haven't cooked it long enough to dissolve all of the tendons out of the meat! Just keep cooking! Throw in some carrots a couple hours before roast is finished...

This is how my mother made chuck roast when I was growing up - and I'm 66 years old. I don't believe she used A-1 but she did use both soups and sometimes added mushrooms! This is going to be our Christmas dinner this year!

Recipie is good if you want a speedy yet tasty dinner. I thinly sliced my pot roast (not roast beef thin lol but maybe like 1 inch slices I guess ?) I seasoned it to my own taste but not too much. I ONLY used the mushroom soup. I added a SMALL amount of water to the soup and stored it in and poured over my sliced pot roast. I also hand mixed all of it together I didn't just leave the soup on top lol. Lastly, I love onions ! So I sliced up 2 onions and mixed in also. Enjoy !

Seasoned Pot roast with a little salt and put in foil pan and poured the onion Lipton soup mix on top, stirred the mushroom soup with water and poured on top of the meat. I added some beef broth as well and just covered it in double foil. Cooked at 325 instead of 350°F and I did it for 3 hours. It was good!