Pot Roast with Onion Soup Mix

5 from 4 votes

Pot Roast with Lipton Onion Soup Mix is an easy recipe for the most delicious pot roast ever. This classic Crock Pot meal cooks low and slow for tender, fall-apart pot roast, fork-tender potatoes, and rich, savory gravy.

Prep Time20

Cook Time8

Total Time8 20

Course: Main Course

Cuisine: American

Servings:

Calories: 801kcal

Author: Cara Lanz

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.

Video

Notes

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. You can cut them into smaller pieces after cooking.

Exact cooking time may vary depending on your slow cooker. Cook until the pot roast falls apart into fork-tender meat. If it doesn't fall apart, it's not done yet.

Nutrition