This perfect pot roast made with onion soup mix creates the most flavorful, fall-apart beef that's been a staple in my family for years. A tender chuck roast cooks low and slow with hearty vegetables, creating rich pan drippings that turn into the best homemade gravy and comfort food meal.

Pot roast made with onion soup mix on a platter with carrots and celery.

This pot roast with onion soup mix has been our go-to Christmas dinner for as long as I can remember. When I was a kid, my dad and I would get it in the oven early in the 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's the perfect recipe to bring people together around the dinner table.

It. Is. So. Good.

Jump to:

Why You'll Love This Recipe
Ingredient Notes
How to Make Pot Roast with Onion Soup Mix
Serving Tips
Make-Ahead Pot Roast Tips
Storage and Freezing
Other Main Dish Recipes You'll Love
Pot Roast Made With Onion Soup Mix

Why You'll Love This Recipe

Set it and forget it - Simple ingredients, big flavor. 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 - This tender chuck roast recipe falls apart easily with just two forks.
Traditional comfort food - This pot roast served with creamy mashed potatoes and rich gravy is the ultimate comfort food meal perfect for a weeknight or holiday meal.
Easily adapted to a slow cooker - Come home from a busy day to a meal using your slow cooker. Details on this method are found below.

Ingredient Notes

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. A well-marbled, tender chuck roast recipe will practically melt in your mouth. Bottom round roasts or rump roasts are a good budget-friendly option.
Onion Soup Mix - The secret weapon! I use the classic Lipton onion soup mix to season this roast for an out of this world flavor that my family loves. There are plenty of homemade mix recipes out there if you prefer.
Apple Cider Vinegar - Adding it to the top of the roast allows it to soak into the meat and helps tenderize it, while also adding a unique flavor. Use apple cider vinegar, not white.
Vegetables - Celery and carrots are classics, but you can swap or add potatoes, parsnips, or mushrooms for variety. Other veggies like green beans could be added the last 30 minutes of cooking, so they don't get mushy.

How to Make Pot Roast with Onion Soup Mix

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 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!

Chuck roast seared on both sides in a cast iron skillet.

Step 2: Top the roast. - Place the seared roast in a roasting pan or leave in your Dutch oven if using one. 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 and let it soak in.

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. Carrots and celery make this oven pot roast extra hearty and satisfying. Cut the veggies into larger chunks so they cook evenly, but don't get mushy.

If your family loves gravy (like mine), this extra liquid ensures plenty of flavorful drippings.

Step 4: Roast. - Cover the pan with roasting pan cover or foil and roast at 325 degrees for 3-½ to 4 hours.

The roast will become more tender the longer it cooks. I cook my pot roast anywhere from 3 ½-4 hours for an internal temperature of 200 degrees. Plan for about an hour per pound of meat.

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.

Seared chuck roast topped with vinegar and onion soup mix in a roasting pan surrounded by carrots and celery.

Slow Cooker Method: 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. It's a great weeknight option to get dinner on the table.

Step 5: Gravy. - Don't skip the homemade brown gravy from the drippings! Let the drippings cool for a few minutes and skim off the fat on top for a smoother gravy. Pour the drippings into a saucepan (or keep everything in the Dutch oven). Bring them to a gentle simmer on the stovetop.

In a small bowl, whisk 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry. Slowly whisk it into the drippings until thickened.

Quick Tip: Add the slurry gradually! It can take a minute or two to activate. You don't want to end up with goopy gravy!

Gravy boat pouring homemade beef gravy onto shredded pot roast and veggies on a white platter.

Serving Tips

Serve your pot roast and vegetables with creamy mashed potatoes (or buttered egg noodles). Top with your preferred amount of gravy, which for me is a lot.

This roast is so tender you won't need a knife as it falls apart when you touch it with a fork.

Make-Ahead Pot Roast Tips

The holidays are hectic enough without worrying about timing dinner. This roast reheats beautifully making it a great make-ahead recipe!

To make this pot roast ahead of time:

Cook completely, then cool in the pan drippings for about 1 hour.
Refrigerate roast and juices together in an airtight container up to 3 days.
Reheat covered at 325°F for 45-60 minutes, or until heated through.
Shred after reheating to keep the meat juicy.

Fork shredding tender pot roast on a white platter with roasted celery and carrots.

Storage and Freezing

Leftover pot roast can stored in an airtight container will keep for up to 4 days in the refrigerator.

I love using leftovers to make things like a hot beef sandwich, also known as a beef commercial. Other ideas for leftovers include French dip sandwiches, vegetable beef soup, beef and cheese sliders or use the meat for a Mexican flair in tacos or burritos.

You can also freeze any leftover pot roast meat in a freezer bag. It will keep for 3-4 months, making it a great option for a quick meal. Avoid freezing the veggies and they will become mushy when thawed.

Other Main Dish Recipes You'll Love

If you loved this easy pot roast made with onion soup mix, keep the magic going by making dinner time something special, not stressful. Over on The Dinner Table Revival, I'm sharing simple ways to spark conversation, slow down, and make the most of your time around the table (even on a Tuesday).

Be sure to follow The Darling Apron on Facebook & Instagram along with what I'm pinning on Pinterest!

Have you made one of my recipes? I'd love your feedback on the comment box and star rating below the recipe!

Ashley Leonard

Pot Roast Made With Onion Soup Mix

4.59 from 12 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 6 -8 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

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

Beef Gravy

drippings from roast
2 tbsp. cornstarch
2 tbsp. cold water

Method

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.
3-4 # boneless chuck roast, 2 tbsp. olive oil, 2 tsp. salt, 1 tsp. pepper, ½ tsp. onion powder, ½ tsp. garlic powder
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.
1 envelope dry onion soup mix, 3 tbsp. 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.
1-½ cups beef broth
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.
4-5 whole carrots, 4-5 celery stalks

Beef 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.
2 tbsp. cornstarch, 2 tbsp. cold water
Serve pot roast and vegetables with creamy mashed potatoes and gravy.

Notes

Slow Cooker Version: 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.
Meat should be fall-apart tender at an internal temperature of 200 degrees. Plan for about an hour per pound of meat.
Before making the gravy, let drippings sit for a few minutes and skim off the fat for a smoother gravy.

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Comments

4.59 from 12 votes (8 ratings without comment)