Easy Crock-Pot Pot Roast Recipe with Onion Soup Mix
Servings: 6 servings
Calories: 587kcal
This easy Crock-Pot pot roast with onion soup mix features a tender chuck roast cooked low and slow with potatoes, carrots, and onions for a hearty, comforting one-pot dinner.
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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
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.
- 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.
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
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