Learned this 3 ingredient wonder from my sister in law and it makes holiday hosting an absolute breeze

Preheat your oven to 300°F (150°C). Choose a heavy, oven-safe casserole dish or Dutch oven with a tight-fitting lid that will comfortably hold the roast in a single layer.
Place the chuck roast in the center of the casserole dish. If there are any especially thick, hard pieces of exterior fat, trim them away, but leave some marbling for tenderness and flavor.
In a small bowl, stir together the condensed cream of celery soup and the dry onion soup mix just until combined. The mixture will be thick and very flavorful—that’s exactly what you want.
Spread the celery-onion mixture evenly over the top and sides of the roast, coating as much of the surface as possible. You do not need to add any extra liquid; the roast will release juices as it cooks and form a creamy, pale yellow sauce.
Cover the casserole dish tightly with its lid. If your lid is loose, add a layer of foil under the lid to help seal in moisture. Slide the covered dish into the preheated oven.
Bake the roast for 3 to 3 1/2 hours, or until the beef is very tender and pulls apart easily with a fork. Avoid opening the oven frequently; every time you lift the lid, you lose heat and moisture.
Once the roast is tender, remove the dish from the oven and carefully lift the lid away from you to avoid the steam. Use two forks to gently pull the beef into large, rustic chunks right in the casserole dish, turning the pieces to coat them in the creamy sauce.
Taste a spoonful of the sauce and, if desired, adjust the seasoning lightly with salt and freshly ground black pepper. Often the onion soup mix provides enough salt on its own, so taste before adding anything.
Serve the pot roast hot, straight from the white casserole dish, making sure each portion gets plenty of the tender beef and a generous spoonful of the pale yellow, savory sauce.
Variations & Tips