Oven-Baked 3-Ingredients Celery Soup Pot Roast

Prep the Oven: Preheat your oven to 325°F (165°C).
Sear (Optional): For a deeper flavor, sear the roast in a hot pan for 2 minutes per side before placing it in a heavy baking dish or Dutch oven.
Mix the Braising Liquid: In a small bowl, whisk together the two cans of cream of celery soup and the water (or broth) until smooth.
Combine: Place the roast in the baking dish and pour the soup mixture entirely over the top, ensuring the meat is well-covered.
Seal and Bake: Cover the dish tightly with a lid or double layer of aluminum foil. Bake for 3 to 3.5 hours, or until the beef pulls apart easily with a fork.
Rest: Let the roast sit for 10 minutes before slicing or shredding to allow the juices to redistribute.

Starch Pairings: Serve the shredded beef and celery gravy over a generous portion of Oven Baked 3-Ingredient Brown Gravy Potato Bake or Slow Cooker 2-Ingredient Creamy Potatoes.
Vegetable Sides: Balance the richness of the roast with the fresh crunch of Southern 4-Ingredient Cucumber Sandwiches or a side of Southern 3-Ingredient Butter Beans.
Bread: Use a thick slice of 20-Minute Homemade Bread to soak up every bit of the celery cream gravy.
Light Dessert: After a heavy, savory meal, a slice of Strawberry Jello Cool Whip Pie or 2-Ingredient Pineapple Cake Bars provides a refreshing finish.

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