Pot Roast (With Onion Soup Mix)
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!
Servings: 8 servings
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
Instructions
- 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.
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.
- 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.