This pot roast with onion soup mix is one of those classic family recipes you’ll come back to again and again. A chuck roast cooks low and slow with Lipton Onion Soup Mix, carrots, celery, and beef broth until it’s perfectly fork tender. The rich pan drippings make an incredible homemade gravy, creating the ultimate comfort food dinner for Sunday supper, holidays, or comforting family meals.

Plated pot roast, mashed potatoes, carrots and celery on a scalloped white plate.

This pot roast 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 into the oven early in the afternoon before opening presents.

As the afternoon went on, the smell of the roast would slowly fill the house and make you very ready for Christmas dinner! It’s still a recipe my whole family loves and one I make throughout the fall and winter months.

It. Is. So. Good.

Great roast! I have done this recipe multiple times and keep coming back to it. Thanks!

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Quick Look at This Pot Roast Recipe

Ready In: About 4 hours, 15 minutes
Serves: 6
Flavors: Savory beef & onion
Equipment: Dutch oven
Great For: Sunday dinner, holidays and family suppers

Ingredient Notes

Chuck Roast – A 3–4 lb. chuck roast is my favorite cut for this recipe. Boneless or bone-in both work. Look for one with plenty of marbling, which helps the beef become tender and flavorful as it cooks. Bottom round or rump roast can also be used, but they’re leaner than chuck.
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.
Apple Cider Vinegar – Adds a little acidity that balances the rich beef and savory onion flavors. Drizzling it over the roast before cooking gives this family recipe its own unique flavor. Use apple cider vinegar, not white vinegar.
Beef broth – Adds moisture for braising the roast and creates plenty of flavorful pan drippings for homemade gravy.
Vegetables – Celery and carrots are classics, but you can swap or add other root vegetables like parsnips or potatoes for variety. Add heartier vegetables after the first 2 hours of roasting so they become tender without getting mushy. More delicate vegetables like mushrooms or green beans can be added during the last 30 minutes of cooking. Use baby carrots for easy prep!

Chuck roast on wooden cutting board with beef broth, apple cider vinegar, spices and onion soup mix in bowls surrounding it.

How to Make Pot Roast with Onion Soup Mix

Step 1: Season and sear. – Season a 3-4 lb. chuck roast with salt, pepper, garlic powder and onion powder. Heat a cast iron 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!

Step 2: Top the roast. – Place the seared roast in a dutch oven. 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.

Pour 1 1/2 cups of beef broth around the roast. If your family loves gravy (like mine), this extra liquid ensures plenty of flavorful drippings.

Dry Lipton onion soup mix sprinkled over the top of chuck roast in dutch oven.

Step 3: Roast. – Cover and roast at 325°F for 2 hours.

Step 4: Add the vegetables. – After 2 hours, remove the roast from the oven and fill in the pan around the roast with the celery and carrot sticks. Cut the veggies into larger chunks so they cook evenly, but don’t get mushy.

Carrot and celery sticks added to the pot roast in the dutch oven.

Step 5: Finish roasting. – Cover the pan again and return to the oven for another 1-1/2 to 2 hours, or until the roast is fork tender.

For a 3–4 pound chuck roast, plan on approximately an hour per pound, but use tenderness rather than time alone to determine when it’s ready. The roast is generally at its best around 195–205°F, when the connective tissue has had time to break down and the meat pulls apart easily with a fork.

How to Make Gravy from the Pot Roast Drippings

Don’t let those flavorful pan drippings go to waste!

Skim excess fat from the drippings, then pour them into a saucepan. If you cooked the roast in a Dutch oven, you can make the gravy right in the same pot.

Bring the drippings to a gentle simmer.

In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth. Gradually whisk the slurry into the simmering drippings until the gravy reaches your desired thickness.

Add the cornstarch slurry gradually and give the gravy a minute or two to thicken before adding more. You can always add more, but there’s no coming back from goopy gravy!

Gravy poured over shredded pot roast, potatoes and veggies.

Slow Cooker Pot Roast with Onion Soup Mix

Sear the seasoned chuck roast on the stovetop first, then transfer it to the slow cooker. Add the onion soup mix, apple cider vinegar, vegetables, and beef broth as directed.

Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours, until the beef is fork-tender.

For the most tender chuck roast, I prefer the LOW setting when time allows.

What to Serve with Pot Roast

Serve your pot roast and vegetables with creamy mashed potatoes, cooked red potatoes, or buttered egg noodles for a complete and hearty meal. 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. It’s true pot roast perfection!

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.

Storage and Freezing

Refrigerator: Store leftover pot roast with some of the cooking liquid or gravy in an airtight container in the refrigerator for up to 4 days. Keeping the meat with some liquid helps prevent it from drying out.

Freezer: Place cooled pot roast and some of the cooking liquid in a freezer-safe container or bag and freeze for up to 3–4 months. Thaw overnight in the refrigerator before reheating.

Leftover pot roast is perfect for hot beef sandwiches (or a beef commercial!), French dip sandwiches, vegetable beef soup, beef and cheese sliders, tacos, or burritos.

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Featured image of plated pot roast, veggies, gravy and mashed potatoes.

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