Easy Crock-Pot Pot Roast Recipe with Onion Soup Mix
This Crock-Pot Pot Roast with Onion Soup Mix is a classic pot roast made even better! Featuring a beef chuck roast topped with dry onion soup mix, then cooked low and slow in a slow cooker surrounded by potatoes, carrots, and onions.
Servings: 6 servings
Calories: 587kcal
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 3-4 minutes on both sides 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
To peel or not to peel. I don't peel my potatoes or carrots to keep the prep extra easy but feel free to peel yours if you prefer.
Veggie texture: Adding the veggies at the same time as the meat results in super tender, fall-apart vegetables. They are delicious, just very soft. If I'm home and available, sometimes I wait to add the carrots and potatoes until the 4 hour mark so they are a little bit firmer. Either way works great!
Nutrition
Calories: 587kcal | Carbohydrates: 30g | Protein: 48g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1059mg | Potassium: 1476mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5130IU | Vitamin C: 26mg | Calcium: 79mg | Iron: 6mg
