This Crock-Pot Pot Roast with Onion Soup Mix is one of my favorite ways to turn an inexpensive chuck roast into a hearty, comforting dinner. Cooked low and slow with potatoes, carrots, and onions, the beef turns out fall-apart tender, juicy, and full of savory onion flavor.
Best of all, everything cooks together in the slow cooker, so aside from quickly searing the roast, there's very little hands-on work. And if you’re lucky enough to have leftovers, save them for my Chili made with Chuck Roast or Roast Beef Hash-two of my favorite ways to give leftover pot roast a second life.
Quick Look: Crock-Pot Pot Roast with Onion Soup Mix
- Ready in: 20 minutes prep + 8-10 hours cooking on low.
- Yield: 6 servings
- Difficulty: Easy. Searing the roast takes a few extra minutes, but the slow cooker does the rest of the work.
- Best for: Like my Braised Beef Chuck Roast, it’s perfect for easy Sunday dinners, cozy family meals, and busy days when you want dinner waiting for you when you get home.
- Make-Ahead friendly: Yes, it's perfect for busy holiday cooking or meal prepping for the week.
- Taste and texture: Rich, savory, beefy, and full of classic onion flavor. Fall-apart tender chuck roast with soft, flavorful potatoes, carrots, and onions.
- Why this recipe works: Chuck roast becomes incredibly tender when cooked low and slow, while dry onion soup mix and beef stock create a deeply savory cooking liquid. Searing the roast first adds even more flavor, and cooking the potatoes, carrots, and onions alongside the beef makes this an easy one-pot meal.
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Key ingredient notes and substitutions
A complete list of ingredients and measurements is included in the printable recipe card below.
- Beef Chuck Roast: A boneless chuck roast is my first choice for pot roast because its marbling and connective tissue break down during the long cooking time, making the beef juicy and fork-tender. Look for a roast with visible marbling throughout rather than one that is very lean. I use a three-pound roast for this recipe.
- Seasonings: Kosher salt, ground black pepper, and garlic powder add flavor without competing with the onion soup mix. Keep in mind that onion soup mix and beef stock both contain salt, so I don’t recommend adding extra salt until you taste the finished dish.
- All-Purpose Flour: A light coating of flour helps the outside of the roast develop a beautiful brown crust when it is seared. It also helps give the cooking liquid a little body.
- Olive Oil: You’ll need just enough to sear the roast. Another neutral cooking oil works fine, too.
- Dry Onion Soup Mix: This is the shortcut ingredient that gives the pot roast its signature savory onion flavor. You’ll need one one-ounce packet.
- Beef Stock: Beef stock adds moisture and even more beefy flavor as the roast cooks. I like to make mine with Better Than Bouillon Roasted Beef Base, but your favorite beef stock or broth will work.
- Carrots, potatoes, and onion: I use carrots, baby potatoes, and a quartered onion so the vegetables can cook right alongside the roast. If your baby potatoes are large, cut them in half. Yukon Gold, red, fingerling, or Russet potatoes also work; just cut larger potatoes into similar-size pieces so they cook evenly.
- Fresh Thyme – A few sprigs add subtle earthy flavor. Tie them together with kitchen string so they’re easy to remove before serving. If you don’t have fresh thyme, you can leave it out.
Recipe variations
This classic pot roast doesn’t need much tinkering, but here are a few easy ways to adapt it:
- Change the potatoes: Baby potatoes are convenient because there’s very little prep, but Yukon Gold or red potatoes work well, too. Cut larger potatoes into similar-size pieces so they cook evenly.
- Add mushrooms: If your family likes mushrooms, add eight ounces of whole or halved cremini or white mushrooms along with the other vegetables.
- Make gravy from the cooking liquid: After removing the roast and vegetables, pour the cooking liquid into a saucepan. Bring it to a simmer and whisk in a slurry made with one tablespoon of cornstarch and one tablespoon of cold water. Simmer until thickened to your liking.
How to make Crock-Pot Pot Roast with Onion Soup Mix
This easy slow cooker pot roast yields the best pot roast with just 20 minutes of prep!
- Season the roast. Combine the salt, pepper, and garlic powder in a small bowl. Sprinkle the mixture evenly over all sides of the chuck roast.
- Coat with flour. Place the flour on a plate or in a shallow dish and lightly coat the roast on all sides. Shake off any excess.
- Sear the roast. Heat the olive oil in a large skillet over medium-high heat. Add the roast and sear it for about 3-4 minutes per side, or until it is nicely browned. Transfer the roast to the Crock-Pot.
- Add the onion soup mix and stock. Sprinkle the dry onion soup mix evenly over the roast, then pour the beef stock around it.
- Add the vegetables. Arrange the carrots, potatoes, and onion around the roast. Add the thyme.
- Cook low and slow. Cover and cook on LOW for 8-10 hours, or until the roast is fork-tender and pulls apart easily. Remove and discard the thyme sprigs before serving.
Sharon's tip: If your roast is still tough, it probably needs more time. Keep cooking it on LOW and check it again in 30-60 minutes. A properly cooked chuck roast should be very tender and pull apart easily with a fork.
Alternative method: – Oven-Cooked Pot Roast
No slow cooker? You can make this pot roast in the oven, too.
- Preheat the oven to 325°F. Season the roast as directed above. Heat the olive oil in a large Dutch oven over medium-high heat and sear the roast for 3-4 minutes per side, or until nicely browned.
- Leave the roast in the Dutch oven and sprinkle the onion soup mix over the top. Add the beef stock, onion, and thyme. Bring the liquid to a simmer on the stovetop.
- Cover the Dutch oven and transfer it to the oven. Cook for 2 hours.
- Add the carrots and potatoes, cover, and continue cooking for about 2 more hours, or until the roast is fork-tender and the vegetables are tender.
- Remove and discard the thyme sprigs before serving.
Sharon’s tips
- Choose a well-marbled chuck roast. Don’t be tempted by the leanest roast in the meat case. The marbling and connective tissue in chuck roast break down during the long cooking time and help make the meat juicy and tender.
- Don’t rush the sear. Let the skillet get hot before adding the roast, and give it time to develop a deep brown crust before turning it. That browning adds lots of flavor to the finished dish.
- If the roast is tough, keep cooking it. This is probably my favorite tip for beginners. A chuck roast that is still tough usually needs more time, not less. When it’s ready, a fork should slide in easily and the meat should pull apart with very little resistance.
- To peel or not to peel: I don’t peel my potatoes or carrots, which saves time and makes prep even easier. Just scrub them well. Of course, feel free to peel yours if you prefer.
- For firmer vegetables: Adding the carrots and potatoes at the beginning gives you very soft, tender vegetables. If I’m home, I sometimes wait and add them about halfway through the cooking time so they retain a little more texture.
- Don’t keep lifting the lid. Every peek lets heat escape and can extend the cooking time. Once everything is in the slow cooker, leave the lid on until you’re getting close to the end of the cooking time.
- Save the cooking liquid. Don’t throw away those flavorful juices! Spoon some over the beef when serving, use them to keep leftovers moist, or turn them into gravy with the cornstarch slurry we discussed above.
Serving suggestions
This Crock-Pot pot roast is really a complete meal on its own, with tender beef, potatoes, carrots, and onions all cooked together.
If you’d like something extra, serve it with Southern Collard Greens or Sweet and Sour Green Beans for something green. A pan of Southern Buttermilk Cornbread is also perfect for soaking up those savory juices.
For dessert, something simple and make-ahead is ideal after such a hearty dinner. My Reese’s Peanut Butter Cup Pie would be a delicious way to finish the meal.
How to store and reheat leftovers
Store leftover pot roast, vegetables, and cooking liquid in an airtight container in the refrigerator for up to 3-4 days. Keeping the beef with some of the cooking liquid helps it stay moist.
To reheat: Place the pot roast and vegetables in a covered baking dish with some of the reserved cooking liquid and warm in a 325°F oven until heated through. For individual portions, microwave the beef and vegetables with a spoonful or two of the cooking liquid until hot.
To freeze: Pot roast freezes well. For the best results, freeze the beef with some of the cooking liquid in an airtight freezer-safe container for up to three months. Thaw overnight in the refrigerator before reheating.
Leftover pot roast is also delicious when used to make Leftover Steak Beef Stroganoff, tacos, quesadillas, or sandwiches.
Crock-Pot Pot Roast Recipe FAQs
No, but I highly recommend it. Searing creates a flavorful browned crust on the beef and adds another layer of flavor to the finished pot roast. If you’re short on time, you can skip it, but I think those few extra minutes are worth it.
You don’t need to cover a pot roast with liquid in a slow cooker. For this recipe, one cup of beef stock is enough. The roast and vegetables release additional juices as they cook, creating plenty of flavorful cooking liquid.
I recommend cooking this pot roast on LOW. Chuck roast contains connective tissue that needs time to break down and become tender, and the long, slow cooking time gives you the best texture. Plan on about 8-10 hours, but use tenderness rather than the clock as your guide. If the beef doesn’t pull apart easily with a fork, give it more time.
A Crock-Pot is a brand of slow cooker. "Slow cooker" is the general term for this type of appliance, while Crock-Pot is a specific brand. You can make this recipe in any standard slow cooker.
More slow cooker recipes you will love
⭐ ⭐ ⭐⭐⭐ I hope you love this easy Crock-Pot pot roast as much as my family does. If you make it, please leave a comment and star rating below. I love hearing from you, and your feedback helps other readers, too!
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Easy Crock-Pot Pot Roast Recipe with Onion Soup Mix
Equipment
- Crock-Pot or slow cooker Alternative directions for making this dish in the oven are included in case you don't have a slow cooker.
Ingredients
- 3 pounds boneless beef chuck roast
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 ounce dry onion soup mix
- 1 cup beef stock
- 3 carrots, cut into halves or thirds
- 24 ounces baby potatoes, if large, cut in half
- 1 medium onion, peeled and cut into quarters
- 3-4 sprigs fresh thyme
Instructions
Crock-Pot or slow cooker
- Season the roast with salt, pepper, and garlic powder. Dust with flour on all sides and pat in.
- Heat oil in a large skillet over medium-high heat. Add the roast and sear for 3-4 minutes per side, or until golden brown and crusty
- Place the roast in the Crock-Pot and sprinkle dry soup mix over the top. Add the beef stock and arrange the vegetables around the sides of the roast.
- Use kitchen string to tie the thyme in a bundle and place it on the roast.
- Cover and cook on low for 8-10 hours. You should be able to pull the meat apart with a fork. If it gives you any resistance, cook it for a bit longer.
- Serve immediately.
Alternative method: Oven
- Preheat the oven to 325°F.
- Season and sear the pot roast as directed above in a Dutch oven.
- Once seared, leave the pot roast in the pan, then add in soup mix, beef broth, onions, and thyme bundle. Bring the mixture to a simmer on the stove, cover, and place it in the oven.
- Bake for 2 hours, add the veggies, then bake for another 2 hours or until the roast and potatoes are fork-tender.
- Serve immediately.
Notes
- Preheat the oven to 325°F. Season the roast as directed above. Heat the olive oil in a large Dutch oven over medium-high heat and sear the roast for 3-4 minutes per side, or until nicely browned.
- Leave the roast in the Dutch oven and sprinkle the onion soup mix over the top. Add the beef stock, onion, and thyme. Bring the liquid to a simmer on the stovetop.
- Cover the Dutch oven and transfer it to the oven. Cook for 2 hours.
- Add the carrots and potatoes, cover, and continue cooking for about 2 more hours, or until the roast is fork-tender and the vegetables are tender.
- Remove and discard the thyme sprigs before serving.
- Choose a well-marbled chuck roast for the juiciest, most tender results.
- If the roast is still tough, keep cooking it. When it’s ready, it should pull apart easily with a fork.
- To peel or not to peel: I don’t peel my potatoes or carrots, but feel free to peel yours if you prefer.
- For firmer vegetables: Add the carrots and potatoes about halfway through the cooking time instead of at the beginning.
Terri in Texas
Hi Sharon!
If you want to use a whole chicken for this recipe, do you still need to sear it? From one southern gal to another, thanks for your wonderful recipes!
Sharon Rigsby
Hey Terri, I thought I replied to your question yesterday on my phone, but now I don’t see it, so just in case, yes, I would sear it. Otherwise, the skin will look pretty pale. It will be easier to sear if you spatchcock or cut the chicken into halves or quarters and you would only need to sear the skin side until it is a nice golden brown. You don’t have to do this, but you can crisp up the skin after the chicken is done by placing the chicken pieces under your broiler for a minute or so. Finally, I have found that putting a doubled up paper towel between the lid and rim of the crock-pot helps to absorb excess moisture and keeps the chicken from getting soggy. Please let me know how it works out for you.
All the best,
Sharon