Pot Roast Made With Onion Soup Mix
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.
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
- 1-1/2 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.3-4 # boneless chuck roast, 2 tbsp. olive oil, 2 tsp. salt, 1 tsp. pepper, 1/2 tsp. onion powder, 1/2 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 1/2-4 hours until fork tender.1-1/2 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.
