Pot Roast with Onion Soup Mix

Why You’ll Love This Recipe

This pot roast is incredibly easy to prepare—just season, set, and let the oven or slow cooker do the work. The onion soup mix infuses the beef and vegetables with savory depth, and the long, slow cooking makes the meat fork-tender. It’s a hearty, family-friendly meal that’s as good for Sunday dinner as it is for weeknight leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef chuck roast
• Dry onion soup mix (store-bought or homemade)
• Water or beef broth
• Carrots (cut into chunks)
• Potatoes (cut into chunks)
• Onion (quartered)
• Celery (optional, cut into chunks)
• Salt and pepper

Directions

1. Preheat oven to 325°F (165°C) or prepare slow cooker.
2. Place beef chuck roast in a large roasting pan or slow cooker.
3. Sprinkle onion soup mix evenly over the roast.
4. Pour water or beef broth around (not over) the meat.
5. Add carrots, potatoes, onion, and celery around the roast.
6. Cover tightly with a lid or foil.
7. For oven: Bake for 3–4 hours, until meat is tender. For slow cooker: Cook on low for 8–10 hours or high for 4–5 hours.
8. Remove roast and vegetables; slice or shred beef. Serve with pan juices as gravy.

Servings and timing

Serves 6–8 people.
Prep time: 10 minutes
Cook time: 3–4 hours (oven) or 8–10 hours (slow cooker)

Variations

• Add mushrooms for extra umami flavor.
• Use red wine in place of some broth for richness.
• Swap potatoes for sweet potatoes.
• Add parsnips or turnips for a different flavor profile.
• Use pork shoulder instead of beef for a variation.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 325°F (165°C) or on the stovetop, adding a splash of broth if needed. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different cut of beef?

Yes, brisket or bottom round roast also works, though chuck roast is the most tender.

Do I have to sear the meat first?

Searing adds flavor but isn’t required for this recipe.

Can I cook this in a pressure cooker?

Yes, cook on high pressure for about 60–70 minutes, then release naturally.

What’s in onion soup mix?

Typically dried onion flakes, beef bouillon, onion powder, and seasonings.

Can I make homemade onion soup mix?

Yes, mix dried onions, beef bouillon, onion powder, garlic powder, and parsley.

Can I add fresh herbs?

Yes, rosemary, thyme, or parsley are great additions.

How do I make the gravy thicker?

Remove the roast, then whisk a cornstarch slurry into the juices and simmer until thickened.

Can I use baby carrots instead of chopped carrots?

Yes, they work perfectly and save prep time.

Does this recipe work without potatoes?

Yes, simply add more vegetables or serve with mashed potatoes instead.

Can I prep it the night before?

Yes, assemble everything in the pan or slow cooker insert, cover, and refrigerate until ready to cook.

Conclusion

Pot Roast with Onion Soup Mix is the ultimate set-it-and-forget-it dinner, combining ease with mouthwatering flavor. With tender beef, savory vegetables, and a rich onion-infused broth, it’s a comforting meal that’s perfect for both special occasions and everyday family dinners.

Pot Roast with Onion Soup Mix

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic, easy pot roast made with beef chuck roast, dry onion soup mix, and hearty vegetables, slow-cooked until tender with a rich, savory gravy.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 3–4 hours (oven) or 8–10 hours (slow cooker)
• Total Time: 3 hours 10 minutes – 10 hours 10 minutes
• Yield: 6–8 servings
• Category: Main Dish
• Method: Slow Cooking or Roasting
• Cuisine: American

Ingredients

1. 3–4 lbs beef chuck roast
2. 1 packet dry onion soup mix (store-bought or homemade)
3. 1 cup water or beef broth
4. 4 carrots, cut into chunks
5. 4 potatoes, cut into chunks
6. 1 onion, quartered
7. 2 ribs celery (optional), cut into chunks
8. Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (165°C) or prepare slow cooker.

1. Place beef chuck roast in a large roasting pan or slow cooker.
2. Sprinkle onion soup mix evenly over the roast.
3. Pour water or beef broth around (not over) the meat.
4. Add carrots, potatoes, onion, and celery around the roast.
5. Cover tightly with a lid or foil.
6. For oven: Bake for 3–4 hours, until meat is fork-tender. For slow cooker: Cook on low for 8–10 hours or high for 4–5 hours.
7. Remove roast and vegetables; slice or shred beef. Serve with pan juices as gravy.

Notes

1. Searing the roast before cooking adds extra flavor but is optional.
2. Add mushrooms for more umami or swap potatoes for sweet potatoes.
3. Use some red wine in place of broth for richer flavor.
4. To thicken the gravy, whisk in a cornstarch slurry and simmer until desired consistency.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 420
• Sugar: 4g
• Sodium: 680mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 115mg