This perfect pot roast made with onion soup mix creates the most flavorful, fall-apart beef that's been staple in my family for years. The chuck roast is cooked alongside vegetables and creates plenty of drippings for a delicious gravy that sends this meal over the top!
This pot roast has been the meal my family enjoys at Christmas for as long as I can remember. As a kid, my dad and I would get this in the oven early afternoon before opening presents.
As the afternoon went on, the amazing smell of the roast would slowly float throughout the house making your mouth water in excitement for Christmas dinner.
This easy recipe is on constant rotation in my house throughout the fall and winter months.
It. Is. So. Good.
Why You'll Love This Recipe
- Set it and forget it - The prep for this roast takes less than 10 minutes. After that, stick it in the oven (or slow cooker) and forget about it until it's done!
- Fork-tender - When the pot roast is done cooking, there is no need to wait around to slice it as it's so tender that it falls apart easily with two forks.
- Traditional comfort food - This pot roast served with creamy mashed potatoes and rich gravy is the ultimate comfort food meal.
- Easily adapted to a slow cooker - Come home from a busy day to a cooked meal using your slow cooker. Details on this method are found below.
Here are a few helpful tips on the ingredients. For a full list of ingredients, check out the recipe card below.
- Chuck Roast - a 3-4# boneless chuck roast is the perfect cut of meat for this recipe. The roast should have a good amount of marbling in it that will help it fall apart after it's slow roasted. I love this size as it easily serves a family of 6 with the possibility of leftovers!
- Onion Soup Mix - This is usually sold in 2-pack envelopes at the grocery store (I use the Lipton brand). It's often mixed with sour cream or mayo and used as a veggie or potato chip dip. Seasoning the meat with this stuff takes this roast to a whole new level!
- Apple Cider Vinegar - Adding some vinegar to the top of the roast allows it to soak into the meat and helps tenderize it, while also adding a unique flavor. Using apple cider vinegar, not white, is key.
Step 1: Season and sear. - Generously season chuck roast with salt, pepper, garlic powder and onion powder. Heat a heavy-bottomed skillet or Dutch oven with a couple tablespoons of olive oil over medium-high heat. Sear the roast on all sides until well browned.
Searing may seem like an unnecessary step, but it gives the meat so much flavor. Don't skip this step!
Step 2: Top the roast. - Place the seared roast in a roasting pan, or leave in your Dutch oven if using one. Now it's time to add more flavor. Sprinkle an envelope of dry onion soup mix over the top of the roast and pat it down so it sticks well. Then, drizzle the apple cider vinegar over the top.
Step 3: Add the vegetables. - Fill in the pan around the roast with the celery and carrot sticks along with 1-½ cups of beef broth.
My family is pretty serious about gravy so I like to make sure I get plenty of drippings from the roast.
Step 4: Roast. - Cover the pan tightly and roast at 325 degrees for 3-½ to 4 hours.
You may check the temperature and find that the roast is well past 145 degrees after 2 hours, but the meat should start to fall apart when you poke it with a fork. The roast will become more tender the longer it cooks. I cook my pot roast anywhere from 3 ½-4 hours.
When done, remove it from the oven and transfer the vegetables to a serving bowl and the roast to a serving platter. Cover the roast with foil and allow it to rest while you make the gravy.
Step 5: Gravy. - To make the gravy, take all the drippings from the bottom of the roasting pan and place in a saucepan. Again, you could make the gravy right in the Dutch oven if you are using that. Bring to a simmer on the stovetop.
While the drippings are heating back up, make a slurry using equal parts cornstarch and cold water. I like to start with 2 tablespoons of each. Slowly whisk a little of the slurry into the drippings and cook for a minute.
Continue to add the slurry until your gravy has reached your desired consistency. You don't want to add too much slurry all at once as this could make the gravy too thick and gooey. The cornstarch needs to heat to a boil to activate its thickening, so it may seem like nothing is happening right away but give it a minute and keep whisking before adding any more slurry.
Serve this pot roast with creamy mashed potatoes alongside the vegetables that were roasted alongside it. Top with your version of an acceptable amount of gravy (for me that would be a lot), and you have a delicious and hearty meal to enjoy with those you love.
This pot roast is melt in your mouth delicious!
The basics of this recipe remains the same if cooking in a slow cooker instead of the oven. You will still want to sear the roast on the stovetop and add everything to the crock pot. Cook on low for 7-8 hours or on high 3-4 hours. I have done this method plenty of times and it comes out just as great as the oven roasted way.
While I prefer mashed potatoes with the recipe, you can certainly add some cubed potatoes in the pan along with the carrots and celery. I would cut the potatoes into large cubes or use a baby or fingerling potato. I would just leave the skin on.
Storage and Freezing
Leftover meat stored in an airtight container will keep for 3-4 days in the refrigerator. I love using leftovers to make things like a hot beef sandwich, also known as a beef commercial.
You can also freeze any left over pot roast meat in a freezer bag. It will keep for 3-4 months, making it a great option for a quick meal.
Other Recipes You'll Love
Have you made one of my recipes? I’d love your feedback on the comment box and star rating below the recipe!
Pot Roast (With Onion Soup Mix)
- 3-4 # boneless chuck roast
- 2 tbsp. olive oil
- 2 tsp. salt
- 1 tsp. pepper
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 1 envelope dry onion soup mix
- 3 tbsp. apple cider vinegar
- 1-½ cups beef broth
- 4-5 whole carrots cut into sticks
- 4-5 celery stalks cut into sticks
- drippings from roast
- 2 tbsp. cornstarch
- 2 tbsp. cold water
- Preheat oven to 325 degrees.
- Heat a cast iron skillet or Dutch oven over high heat with olive oil. Season roast on all sides with spices. Place in skillet and sear on all sides until well browned.
- Place roast in roasting pan (or leave in Dutch oven) and top with onion soup mix, being sure to press it into the roast. Top evenly with apple cider vinegar.
- Pour beef broth around roast and fill in pan with cut carrots and celery. Cover pan tightly. Cook 3 ½-4 hours until fork tender.
- Remove from oven and place vegetables in a serving bowl and the roast on a serving plate. Cover with foil and allow it to rest while making the gravy.
- Place drippings in a saucepan and bring to a simmer. In a small bowl combine equal parts cornstarch and cold water. Slowly whisk in about half of the slurry and let gravy thicken. Repeat with slurry until gravy is at your desired consistency.
- Serve pot roast and vegetables with creamy mashed potatoes and gravy.
- Follow directions above including searing the roast, but place everything in the slow cooker and cook 7-8 hours on low or 3-4 on high.