Pot Roast with Lipton Onion Soup Mix is an easy slow cooker recipe for the best pot roast ever with succulent fall-apart pot roast, fork-tender potatoes and carrots, and the most delicious gravy ever.
For more ultimate comfort food dinners, try Baked Thin Chicken Breasts, Pork Chops and Gravy, and cozy Swiss Chicken Casserole next.
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Ever had a beef roast that's tough and dry with mushy vegetables and bland gravy? Don't worry -- this is not that! This Lipton onion soup mix pot roast is tender, flavorful roast, perfectly cooked carrots and potatoes (not mushy!), and a rich, savory gravy.
Though it's a very easy pot roast recipe, there are a few key steps to ensure it turns out perfectly every time.
Stick with me, and I'll share all my secrets, including:
- How to choose the best cut of beef for pot roast
- My go-to pot roast seasoning blend
- The best potatoes for slow cooking
- How to keep vegetables from getting mushy in the Crock Pot
❤️Why You'll Love This Recipe
- Tender roast with rich, savory flavor from the Lipton Onion soup mix and my favorite pot roast seasoning blend
- Fork-tender carrots and potatoes that cook low and slow to soak up the flavors of the roast
- Stick-to-your-ribs hearty meal -- perfect for weeknights or Sunday dinner
- Easy slow cooker pot roast recipe with simple ingredients
🧅Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Boneless beef chuck roast. Boneless chuck roast is an excellent choice for pot roast because of its beefy flavor and tender texture when cooked low and slow.
- Pot roast seasoning. A blend of garlic powder, onion powder, chili powder, salt, and black pepper seasons the roast.
- Flour. Coating the pot roast in flour before searing helps it to caramelize, adding rich flavor.
- Lipton onion soup mix. Dry onion soup mix adds savory onion flavor to this classic pot roast recipe.
- Cream of mushroom soup. Two cans of cream of mushroom soup create a rich and creamy gravy.
- Beef broth. Low-sodium beef broth adds even more succulent beefy flavor to the roast, gravy, and vegetables.
- Carrots. For carrots that will stand up to long, slow cooking, use large, whole carrots or large, thick baby carrots. Small, thin carrots don't hold up well.
- Potatoes. 3-4 inch Yukon gold potatoes, unpeeled and cut in half, keep their shape during cooking. You can cut them into smaller pieces after they've been cooked.
- Cornstarch. A simple cornstarch slurry turns the cooking liquid into a rich and savory beef gravy.
🌟Secrets to Making the Perfect Pot Roast
Here are my best tips to help your Lipton Onion Soup pot roast with potatoes and carrots turn out tender and flavorful every time, from choosing the right cut to building rich flavor.
🥩Best Cuts of Beef for Pot Roast
Choosing the right cut makes all the difference. These three are your best bets:
- Chuck. From the shoulder, well-marbled and ideal for low, slow cooking that breaks down connective tissue, adding rich, succulent flavor.
- Brisket. A leaner, flat cut from the breast with long fibers. Slice against the grain for maximum tenderness.
- Round (Rump Roast). A lean cut from the rear leg with a fine grain; less rich, but still works well when cooked low and slow.
🥔Best Potatoes for Pot Roast
For a crock pot roast, go with waxy potatoes. They hold their shape, turn perfectly tender, and don't need peeling thanks to their thin skins.
Yukon gold. Halved or quartered; buttery flavor with creamy texture
Red potatoes. Halved or quartered; hold together well during long cooking
New or baby potatoes. Leave whole if small (1-2 inches), or halve if larger
Fingerlings. Cook whole; halve longer ones crosswise
Skip starchy varieties like Idaho or russet potatoes. They tend to break down and get mushy during low, slow cooking.
🌶️Easy Pot Roast Seasoning
For the best flavor, generously season the beef, coat it in flour, and sear it before adding it to the Crock Pot. It adds an extra step, but it's absolutely worth it for a rich, savory crust and deeper flavor.
My go-to blend is simple and reliable: salt, black pepper, onion powder, garlic powder, and chili powder (see the recipe card for exact amounts).
Want to switch it up? Try adding:
- Brown sugar. A couple of tablespoons for subtle molasses sweetness
- Herbs. Oregano, basil, thyme, rosemary, parsley, Italian seasoning
- Spices. Paprika, cumin, or ground mustard
- Seasoning blends. Montreal steak seasoning, Italian seasoning, or Homemade Steak Seasoning.
🥕How to Keep Vegetables from Getting Mushy in Pot Roast
No one wants mushy vegetables in their pot roast. And this is exactly how I keep the carrots and potatoes perfectly fork-tender in this Lipton onion soup pot roast recipe.
- Waxy potatoes. Waxier potatoes keep their shape during low and slow cooking. Yukon golds are my first choice, and red potatoes are second.
- Large chunks of potatoes. Keep small 2-inch potatoes whole or cut larger potatoes into 2-inch halves or quarters. If you want smaller cuts of potatoes, cut them up after they are cooked.
- Sliced whole carrots. Cut large whole carrots into 3-inch pieces and halve the really thick ones. Stay away from baby carrots unless they're pretty thick.
- Vegetables on top of the meat. Place the vegetables around and on top of the roast. It's more important for the meat to cook low and slow, so place the meat at the bottom, closer to the heat, and the vegetables on top.
🥣 How to Make Pot Roast with Onion Soup Mix
See the recipe card for more detailed step-by-step instructions.
Step 1: Trim excess fat off the roast and pat it dry. Rub the garlic powder, onion powder, chili powder, salt, and pepper on all sides of the roast. Coat the roast in flour.
Step 2: Brown the roast in olive oil in a large skillet or Dutch oven for 3-4 minutes per side until it develops a brown crust. Place roast in the bottom of the slow cooker.
Step 3: Add a little broth to the pan. Bring to a simmer to loosen up any brown bits -- you want them in your gravy! Whisk in the rest of the broth, the packet of onion soup mix, and both cans of cream of mushroom soup.
Step 4: Pour soup mixture over the roast. Place potatoes around and on top of the roast and carrots on top of the potatoes. Cook for 8-10 hours on low or 5-6 hours on high. Place carrots, potatoes, and roast on a serving platter. Tent with foil.
Step 5: Pour liquid from Crock Pot into a saucepan. Bring to boil. Make slurry with cornstarch and cold water. Whisk into the liquid and simmer until thickened.
Step 6: Spoon the gravy over the roast or serve it on the side. Serve and enjoy!
☑️Expert Tips
- Use whole carrots or large, thick baby carrots. Thin baby carrots can get too mushy.
- Use large chunks of potatoes. Prevent potatoes from getting mushy by keeping them large. I use 3-4 inch potatoes and cut them in half. Cut larger potatoes into thirds and leave baby potatoes and fingerling potatoes whole.
- Cut the potatoes into smaller pieces after cooking.
- Cooking time my vary depending on your slow cooker. Older ones can take longer. Cook until the pot roast falls apart into fork-tender meat. If it doesn't fall apart, it's not done yet.
🥗Side Dishes for Lipton Soup Pot Roast
Lipton onion soup pot roast with carrots and potatoes is definitely a complete meal on its own. But there's always room for sides!
- Add something fresh and light, like a Caprese Spinach and Arugula Salad.
- Serve with Jiffy Cornbread with Creamed Corn for a soft, slightly sweet side that soaks up all that delicious gravy.
- Caramelized Roasted Brussels Sprouts & Sweet Potatoes pair perfectly with beef.
- Keep it simple with Sauteed Green Beans with Garlic or Creamed Peas for a quick, flavorful side.
- Spoon the pot roast and gravy over Crock Pot Brown Rice for an easy way to stretch the meal and make it even heartier.
❓FAQs
Add the potatoes at the same time as the roast. But to keep them from turning too soft during cooking, keep them in large 2-inch chunks and place them around and on top of the roast. You can cut them into smaller pieces after they are cooked.
Yes. The best potatoes for pot roast are waxy potatoes, like Yukon gold potatoes, red potatoes, baby potatoes, and fingerling potatoes. Since they are also thin-skinned, they don't need to be peeled, which helps them hold their shape during cooking.
Store leftover pot roast in an airtight container in the refrigerator for 3-4 days.
Reheat individual servings in the microwave for 1-2 minutes until heated through.
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📖 Recipe
Pot Roast with Onion Soup Mix
Ingredients
- 2 ½ to 3 pounds chuck roast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 envelope Lipton onion soup mix
- 2 cans cream of mushroom soup
- 2 cups beef broth
- 1 pound carrots cut into 3-inch pieces
- 2 ½ pounds Yukon gold potatoes halved, or cut into thirds
- 2 tablespoons cornstarch
- 3-4 tablespoons cold water
Instructions
- Spray the insert of the Crock Pot with nonstick cooking spray.
- Peel the carrots and cut them into 3-inch pieces. Cut very thick carrots in half horizontally. Cut potatoes in halves or thirds. Leave 2-inch potatoes whole. I use 3-4 inch potatoes cut in half.
- If desired, trim excess fat off the roast. Pat the roast dry. Rub the garlic powder, onion powder, chili powder, salt, and pepper on all sides of the roast. Coat the roast in flour.
- Heat the olive oil in a large skillet or Dutch oven over medium to medium-high heat. Brown the roast for 3-4 minutes per side until it develops a brown crust. Remove the roast from the pan and place in the bottom of the Crock Pot.
- Add enough broth to the hot skillet to cover the bottom of the pan. Bring to a simmer and loosen up any browned bits -- you want those in your gravy. Whisk in the rest of the broth, dry soup mix, and both cans of cream of mushroom soup.
- Pour the soup mixture over the pot roast. Place the potatoes around the and on top of the roast and the carrots on top of the potatoes. Cook for 8-10 hours on low or 5-6 hours on high or until the meat falls apart and the vegetables are fork tender.
- Remove the carrots, potatoes, and pot roast from the Crock Pot and place them on a serving platter. If desired, cut the potatoes into smaller pieces. Tent the platter with foil while you make the gravy.
- Pour the liquid from the Crock Pot into a medium saucepan and bring to a boil. In a small bowl, combine the cornstarch with 3-4 tablespoons of cold water to form a slurry. Whisk the slurry into the liquid and simmer until thickened. Spoon the gravy over the roast or serve it on the side.
Janet says
We have milk allergies. What would you recommend to substitute the cream of mushroom soup?
Cara Lanz says
Hi, Janet, I haven't tried them, but here are a couple of recipes for dairy-free condensed cream of mushroom soup that have received positive reviews for use in cooking: https://godairyfree.org/recipes/dairy-free-condensed-cream-of-mushroom-soup-2; https://thefoodieeats.com/vegan-cream-of-mushroom-soup/. I've read others recommend making a roux, using cashew cream, or Imagine brand portobello soup (which is thinner and might replace some of the broth, too?). I hope this is helpful and would love to hear what you use and how it goes! Cara
Debbie says
If I double this recipe would I really need to add 4 cans of the soup and 4 cups of the broth? That seems like alot.
Cara Lanz says
Hi, Debbie, you should have enough liquid for a 5 lb. roast. If it doesn't seem like enough when you load everything into the slow cooker, you can always stir one more can of soup with a cup or two of broth and add it. Let me know what you end up doing and how it turns out!
Mamie says
Made this for me mom and my nephew. It was a hit. Delicious!
Cara Lanz says
That's great to hear, I'm so glad everyone enjoyed it :).
Lisa says
After I removed the roast I added 1 sliced onion & 3 cloves of garlic to the pan & sautéed before I added the soups, broth & 1 Tbl Worcester sauce. I then added this over the roast with the carrots & potatoes in the crock pot. I also added halfed mushrooms 1 hr from completion. I added the cornstarch slurry to the crock pot cause I was too lazy to do it separately. Everything was perfectly cooked. My veggies weren't mushy, meat tender & plenty of gravy. Thank you for sharing, I've had difficulty with all of those in other recipes. Will make again!!
Cara Lanz says
Hi, Lisa, thank you so much for sharing your delicious adaptations! I love hearing how you took the recipe and put your own spin on it :). I'm so glad that everything came out perfectly cooked and that you'll be enjoying this recipe again! Thanks again for the nice note. Cara
Jane says
I’m definitely going to try this recipe. Always love a good roast beef dinner on a Sunday night. Thanks!
Cara Lanz says
Thank you so much for trying this recipe, I hope you enjoy it :).