Why You’ll Love This Recipe
This pot roast recipe is incredibly simple yet packed with flavor, thanks to the magic of dry onion soup mix. It’s perfect for busy days or when you want a set-it-and-forget-it meal. With just a few pantry staples, you’ll end up with melt-in-your-mouth beef and a flavorful gravy that’s perfect over mashed potatoes or roasted vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef chuck roast
dry onion soup mix
beef broth or water
carrots
potatoes
onion
garlic (optional)
olive oil or vegetable oil
salt
black pepper
fresh thyme or parsley (optional for garnish)
Directions
- Season the beef roast with salt and pepper on all sides.
- In a large skillet, heat oil over medium-high heat and sear the roast for 3–4 minutes per side until browned. (Optional but adds flavor.)
- Place the roast into the slow cooker or a large roasting pan.
- Sprinkle the dry onion soup mix over the roast.
- Add chopped carrots, potatoes, onion, and garlic around the roast.
- Pour beef broth or water over everything.
- Cover and cook on low for 8–10 hours (or high for 4–5 hours in a slow cooker), or roast in a 325°F oven for 3–4 hours, until the meat is fork-tender.
- Let rest for 10 minutes before slicing. Garnish with fresh herbs if desired.
Servings and timing
Serves: 6
Prep time: 10 minutes
Cook time: 8–10 hours (slow cooker) or 3–4 hours (oven)
Total time: 8.5–10.5 hours (slow cooker) or 3.5–4.5 hours (oven)
Variations
- Gravy option: Thicken the cooking liquid with cornstarch or flour for a classic gravy.
- Wine upgrade: Replace half the broth with red wine for deeper flavor.
- Low-carb: Skip the potatoes and add low-carb vegetables like turnips or cauliflower.
- Spicy twist: Add crushed red pepper flakes or a splash of hot sauce.
- Herbaceous: Add rosemary, thyme, or bay leaves for extra aroma.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a covered dish in the oven at 325°F or in the microwave until heated through.
Freeze pot roast (meat and vegetables) for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Do I have to sear the roast first?
No, but searing adds a rich, browned flavor that enhances the final dish.
Can I make this without a slow cooker?
Yes, use a Dutch oven or roasting pan and cook it covered in the oven at 325°F for about 3–4 hours.
What kind of beef is best for pot roast?
Chuck roast is ideal because it becomes tender and flavorful when slow-cooked.
Can I use other vegetables?
Yes, parsnips, celery, or mushrooms all work well in this recipe.
Is there a substitute for onion soup mix?
You can make your own with dried onion flakes, garlic powder, onion powder, and beef bouillon.
Can I cook this on high in the slow cooker?
Yes, cook on high for 4–5 hours, but low and slow yields the most tender meat.
Can I add the vegetables later?
Yes, add them halfway through cooking if you prefer firmer vegetables.
How do I make a gravy from the juices?
Whisk together 1 tablespoon cornstarch with 2 tablespoons water and stir it into the hot cooking liquid. Simmer until thickened.
Can I make this ahead of time?
Absolutely. This dish tastes even better the next day and is perfect for meal prep.
What should I serve with pot roast?
Mashed potatoes, crusty bread, or a green vegetable like green beans or Brussels sprouts make great sides.
Conclusion
Pot Roast with Onion Soup Mix is a timeless, comforting meal that’s as easy as it is delicious. With just a few simple ingredients and a little patience, you’ll have a tender, flavorful roast that feels like home. Whether for Sunday dinner or a cozy weeknight, this recipe is sure to become a favorite.
PrintPot Roast With Onion Soup Mix
A tender and flavorful pot roast made with beef chuck, onion soup mix, and vegetables. This comforting dish is slow-cooked to perfection with minimal effort, creating a hearty meal perfect for family dinners.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker or Oven
- Cuisine: American
- Diet: Halal
Ingredients
- 3–4 lbs beef chuck roast
- 1 packet dry onion soup mix
- 2 cups beef broth or water
- 4 carrots, cut into chunks
- 4 medium potatoes, cut into chunks
- 1 large onion, quartered
- 3 garlic cloves, optional
- 2 tbsp olive oil or vegetable oil
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- Fresh thyme or parsley, for garnish (optional)
Instructions
- Season beef roast generously with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Sear roast 3–4 minutes per side until browned (optional but adds flavor).
- Transfer roast to slow cooker or large roasting pan.
- Sprinkle onion soup mix evenly over the roast.
- Add carrots, potatoes, onion, and garlic around the roast.
- Pour beef broth or water over everything.
- Cover and cook on low for 8–10 hours (or high for 4–5 hours in a slow cooker), or bake covered at 325°F for 3–4 hours until meat is fork-tender.
- Let rest 10 minutes before slicing. Garnish with fresh herbs if desired.
Notes
- Searing the roast first adds a rich flavor but can be skipped for convenience.
- Thicken the cooking liquid with cornstarch for classic gravy.
- Use half red wine and half broth for deeper flavor.
- Add vegetables like parsnips, celery, or mushrooms for variety.
- Low-carb option: omit potatoes and use cauliflower or turnips.
Nutrition
- Serving Size: 1 portion (about 1/6 of recipe)
- Calories: 520
- Sugar: 5g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 125mg
