Pot Roast (with Onion Soup Mix)

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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.

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The chuck roast is cooked alongside vegetables and creates plenty of drippings for a delicious gravy that sends this meal over the top!

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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.

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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.

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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.

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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.

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Place drippings in a saucepan and bring to a simmer. Make cornstarch slurry and slowly whisk in and let gravy thicken. Repeat with slurry until gravy is at your desired consistency.

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Serve pot roast and vegetables with creamy mashed potatoes and gravy.

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Slow Cooker Version: – Follow prep directions including searing the roast, but place everything in the slow cooker and cook 7-8 hours on low or 3-4 on high.

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Find full recipe details by using the link below!

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