Tasty Crockpot Pot Roast with Onion Soup Mix

Growing up, my mom’s pot roast was always made the same way – a hunk of meat tossed in the oven with carrots and potatoes. It was fine, but nothing special. It wasn’t until I discovered the magic of slow cooking with onion soup mix that I realized what I’d been missing all those years.

There’s something so satisfying about letting your crockpot do all the work while the house fills with that cozy, home-cooked smell. This recipe is as simple as they come – just a few ingredients and basic steps. Even on my busiest days, I can throw it together in the morning and come home to a dinner that tastes like I spent hours in the kitchen.

What Kind of Chuck Roast Should I Use?

For a crockpot pot roast, you’ll want to look for a well-marbled chuck roast, which comes from the shoulder area of the cow. While you might see different names at the store like “chuck shoulder,” “chuck-eye roast,” or “shoulder steak,” they’re all great options for this recipe. The key is finding a piece with nice white streaks of fat running through the meat – this marbling helps keep the roast juicy and tender during the long cooking time. When you’re at the store, pick a roast that’s evenly shaped so it cooks uniformly, and don’t trim off that outer fat before cooking since it adds flavor and moisture to the dish.

Options for Substitutions

This classic pot roast recipe is pretty adaptable – here’s what you can switch up if needed:

• Chuck roast: While chuck roast is ideal for its marbling and texture, you can use bottom round, brisket, or rump roast. Just keep in mind these cuts might need a bit more cooking time to get tender.
• Onion soup mix: No onion soup mix? Mix 1/4 cup dried onion flakes with 2 teaspoons beef bouillon powder, 1/4 teaspoon onion powder, and a pinch each of garlic powder and black pepper.
• Beef broth: You can use chicken broth plus 1 beef bouillon cube, or even water with 2 beef bouillon cubes if you’re out of broth.
• Small potatoes: Any potato variety works here – red, russet, or Yukon gold. Just cut larger potatoes into 2-inch chunks so they cook evenly.
• Olive oil: Any neutral cooking oil like canola or vegetable oil works fine for searing the meat, or just use cooking spray to keep it lighter.
• Fresh vegetables: Feel free to skip the celery or swap any of the veggies with parsnips, turnips, or other root vegetables. Just cut them in similar sizes for even cooking.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot pot roast is skipping the initial searing step – taking just 5 minutes to brown the meat on all sides creates a richer flavor and better texture in the final dish. Another common error is lifting the slow cooker lid too often during cooking, which releases heat and can add up to 30 minutes to your cooking time for each peek. To get the most tender results, make sure you’re choosing the right cut of meat – chuck roast is ideal because its marbling breaks down during the long cooking process, while leaner cuts can become tough and dry. For perfectly cooked vegetables, place them at the bottom of the crockpot with the meat on top, as the bottom is where the liquid collects and the heat is most intense. Finally, resist the urge to add too much liquid – the meat and vegetables will release their own juices, and too much broth can make your pot roast soupy instead of succulent.

What to Serve With Pot Roast?

Since this crockpot pot roast already comes with potatoes and carrots, you really just need a few simple sides to round out your meal. A basket of warm dinner rolls or crusty bread is perfect for soaking up all that tasty gravy – I always keep some extra on the table! For a fresh element, try a basic green salad with a light vinaigrette or some steamed green beans tossed with a bit of butter and salt. If you’re feeding a crowd, you might want to whip up some extra mashed potatoes since everyone tends to fight over the ones cooked with the roast!

Storage Instructions

Keep Fresh: This pot roast is even better the next day! Place the meat, vegetables, and gravy in an airtight container and pop it in the fridge for up to 4 days. The flavors continue to develop, making those leftovers something to look forward to.

Freeze: Got extras? This pot roast freezes really well. Let it cool completely, then transfer to freezer-safe containers or bags. It’ll keep nicely for up to 3 months. I like to portion it out before freezing – it makes for easy weeknight dinners later on!

Warm Up: When you’re ready to enjoy your leftover pot roast, heat it slowly in a covered pan on the stovetop or in the microwave. Add a splash of beef broth if it seems a bit dry. For frozen portions, thaw overnight in the fridge before reheating. The meat stays tender and the vegetables hold their shape well!

Preparation Time	15-20 minutes
Cooking Time	300-600 minutes
Total Time	315-620 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 130-150 g
• Fat: 80-90 g
• Carbohydrates: 100-110 g

Ingredients

• 1 tablespoon olive oil (or use nonstick spray)
• 3 pounds boneless beef chuck roast
• 1 onion (roughly chopped)
• 3 cloves of garlic (whole, peeled)
• 1 packet of dry onion soup mix
• 1 pound small potatoes
• 5 medium carrots (peeled and chopped, or use baby carrots)
• 2 celery stalks (chunky cuts)
• 1 cup reduced-sodium beef broth

Step 1: Prepare the Slow Cooker

Begin by adding a generous amount of olive oil to the bottom of your slow cooker or use a non-stick spray to ensure easy cleanup and prevent sticking.

Step 2: Place the Roast and Add Onions

Place your roast in the slow cooker.

Add chopped onions around and on top of the roast to infuse it with flavor.

Step 3: Season the Roast

Take half of the onion soup mix and sprinkle it over the roast.

Press gently on the meat to help the seasoning stick effectively.

Step 4: Add Vegetables and Remaining Seasoning

Add garlic cloves, potatoes, carrots, and celery on top of the roast.

Sprinkle the remaining half of the onion soup mix over the vegetables to ensure they are well-flavored.

Step 5: Add Broth and Begin Cooking

Pour beef broth into the slow cooker around the roast and vegetables to help cook and tenderize the meat.

Place the lid on top, set the cooker to low temperature, and let it cook for 8 to 10 hours.

Alternatively, if you need a quicker meal, set it to high and cook for 5 to 6 hours.

Check occasionally to ensure everything is cooking evenly.

Step 6: Serve and Enjoy

Once cooking time is complete, your flavorful, tender roast with vegetables is ready to serve.

Carefully remove the roast and vegetables from the slow cooker, slice the roast, and serve with the cooked vegetables.

Enjoy the comforting and delicious meal!