Onion Soup Mix Pot Roast (Print)

Slow-cooked chuck roast with onion soup mix, vegetables, and rich gravy for hearty dinners.

# Components:

→ Beef

01 - 3 lbs chuck roast, trimmed

→ Seasoning & Soup Mix

02 - 1 packet (1 oz) onion soup mix, gluten-free if needed
03 - 1 teaspoon black pepper
04 - 1 teaspoon dried thyme, optional

→ Vegetables

05 - 1 lb carrots, peeled and cut into 2-inch pieces
06 - 1 lb baby potatoes, halved
07 - 3 celery stalks, cut into 2-inch pieces
08 - 1 large onion, cut into wedges

→ Liquids

09 - 2 cups beef broth
10 - 2 tablespoons tomato paste
11 - 2 tablespoons Worcestershire sauce

→ Gravy Enhancement

12 - 2 tablespoons cornstarch, optional
13 - 2 tablespoons cold water, optional

# Directions:

01 - Pat the beef chuck roast dry with paper towels. Season generously with black pepper and thyme if desired.
02 - Arrange carrots, potatoes, celery, and onion wedges in the bottom of the slow cooker. Position the seasoned roast on top of the vegetables.
03 - In a mixing bowl, whisk together beef broth, onion soup mix, tomato paste, and Worcestershire sauce until well combined. Pour the mixture over the roast and vegetables.
04 - Cover the slow cooker and cook on LOW setting for 8 hours, or on HIGH setting for 5 to 6 hours, until the roast is fork-tender and vegetables are fully cooked through.
05 - Remove the cooked roast and vegetables to a serving platter using tongs or a slotted spoon.
06 - If desired, mix cornstarch with cold water to create a slurry. Stir the slurry into the slow cooker liquid. Cover and cook on HIGH for 5 to 10 minutes until the gravy reaches desired thickness.
07 - Slice or shred the roast into portions. Arrange on plates with vegetables, then spoon the rich gravy over the top. Serve while hot.

# Expert Advice:

01 -
  • It's genuinely hands-off once everything goes into the slow cooker, leaving you free to do whatever you need to do.
  • The onion soup mix does all the heavy lifting for flavor, so you don't need to spend time layering spices or second-guessing your seasoning.
  • You end up with fork-tender meat and a silky gravy naturally, which makes you look like you spent hours in the kitchen when you really didn't.
02 -
  • Do not skip patting the roast dry—I learned this the hard way when my first attempt steamed instead of absorbed the seasonings, and it made all the difference.
  • The vegetables will release water as they cook, so don't panic if the liquid seems shallow at the start; trust the process and you'll have plenty of gravy by the end.
  • If you have time before cooking, sear the roast in a hot skillet with a little oil—this creates a browned crust that adds a layer of richness you can't get any other way.
03 -
  • If you find the soup mix too salty for your taste, reduce it to three-quarters of a packet and add extra dried thyme or a pinch of smoked paprika instead.
  • Check that your slow cooker has at least 6 quarts of capacity; a cramped cooker steams instead of braises, and you'll notice the difference in texture.
  • Gluten-free eaters need to verify both the soup mix and Worcestershire sauce labels—most major brands offer gluten-free versions that work identically.
Back