Pot Roast with Onion Soup Mix

Here in the Midwest, when the weather takes a chilly turn, we gravitate toward stick-to-your-ribs dishes like Baked Chicken, Pork Chops and Gravy, and cozy Swiss Chicken Casserole. 

​But nothing says comfort food like a good pot roast. It warms you up from the inside out and is equally perfect for busy weeknights and Sunday dinners with the whole family. 

This Lipton onion soup mix pot roast is a classic slow cooker pot roast recipe that promises big, delicious rewards for just a little bit of effort. 

In the morning, prep the vegetables and roast, stir together the gravy mixture, and load everything in the Crock Pot. By dinner time, you'll have the most tender fall-apart pot roast, perfectly cooked -- not mushy! -- carrots and potatoes, and a rich savory gravy.

Ingredients

This Lipton onion soup pot roast recipe comes together with simple ingredients you can find in any grocery store.

Boneless beef chuck roast. Boneless chuck roast cooks low and slow into the most tender roast ever.

Pot roast seasoning. Season the pot roast with garlic powder, onion powder, chili powder, salt, and black pepper.

Flour. Coating the pot roast in flour before searing it will help it to caramelize and add rich flavor to the pot roast.

Lipton onion soup mix. Dry onion soup mix adds rich 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 rich beef flavor to the roast, gravy, and vegetables.

Carrots. I prefer using large, whole carrots -- or large baby carrots. The small, thin baby carrots don't hold up well to long, slow cooking.

Potatoes. I use 3-4 inch Yukon gold potatoes, unpeeled and cut in half so they don't fall apart 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.

No one wants mushy vegetables in their pot roast. And folks will go to great lengths to avoid them by adding the potatoes and carrots halfway through cooking time or wrapping them in foil and placing them on top of the roast.

I don't want to have to do anything halfway through the cook time because I might not be home. And I also want the vegetables to cook with the meat and juices.

This is exactly how I avoid mushy vegetables 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, 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 their cooked.
• Sliced whole carrots. Baby carrots can get really tiny. I like to cut large whole carrots into 3-inch pieces and halve the really thick ones.
• Vegetables on top of the meat. Place the vegetables around and on top of the roast. It's more important for the meat to reap the benefits of the low and slow cook than the vegetables. So place the meat at the bottom, closer to the heat, and the vegetables on top.