Nana’s Pot Roast with THE BEST Gravy Ever!

Nana’s Pot Roast with THE BEST Gravy Ever!

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Prep Time 5 mins
Cook Time 10 hrs
Temp Low
Yield Serves 6-8

Chuck pot roast with fabulous gravy!


  • 2-3 Pounds Chuck Roast
  • 1 Can Campbell's Tomato Soup
  • 1 onion - I use Vidalia
  • 1 Package Lipton Dry Onion Soup
  • 1/2 Cup Riunite Red Lambrusco wine (or other burgundy wine of choice)
  • 1 Teaspoon salt - to taste
  • 1 Tablespoon ground pepper - to taste
  • 1 Tablespoon Gold Metal Wondra Flour


  1. Step One

    Spray inside of crock pot with canola or olive oil.

  2. Step Two

    Spread sliced onions all over bottom of crock pot. Lay chuck roast on top of onions.

  3. Step Three

    Pour ½ cup Riunite Red Lambrusco wine over roast. Spoon entire can of Campbell’s tomato soup directly over pot roast and spread all over top with spoon.

  4. Step Four

    Sprinkle single package of Lipton Dry Onion Soup on top of tomato soup. Add salt and pepper to taste.

  5. Step Five

    Turn on LOW for 8-10 hours OR on HIGH for 6-7 hours.

  6. Step Six

    DO NOT remove lid whatsoever while cooking. When you testing at end the roast should totally fall apart. Remove from crock pot, cover with foil loosely and let it rest for approximately 10-15 minutes

  7. Step Seven

    To make gravy turn the crock pot on high after removing the roast; use the juices that are in the crock pot and slowly sprinkle Gold Medal Wondra Flour until you reach the desired thickness.

Crockin' Reviews Add Review
  1. Liz

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    Yum. I have Wondra to use up so I wanted an easy meat with gravy recipe. This was it. I skipped the onion and used beef bouillon in place of the wine. Delish. I’m sending this to my mother-in-law.

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  2. Randi

    Not just the best gravy ever, this was the best pot roast I’ve ever had. It was absolutely fall apart tender. I used merlot from Walmart. It was $2.47 and its sold in little single 1 cup plastic bottles. I don’t drink wine but the flavor it gave the roast was great. I have a Hamilton beach crock pot and it cooks hot I think so I cooked on high for 4 hours and turned it down to low for 2 1/2 hrs. Definitely DO NOT open the lid. I always do and my pot roast has never been as tender as it was tonight. Thank you for the recipe!!!

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  3. Linda

    I haven’t tried this yet but will. I think CHUCK roast has the most flavor of any beef roast.

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