A delicious one-pot meal, this pot roast with onion soup mix recipe delivers a tender, flavorful roast complete with sides and gravy.
Using only a handful of simple ingredients and pantry staples, this recipe will become your new favorite.
If you are like us and love preparing big cuts of meat for a family gathering. You should try our tender bottom round roast or perfectly marinated sirloin tip roast next.
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Why you'll love this recipe
An easy "low and slow" cooking process that makes preparing cold weather comfort food a breeze.
This fall-apart tender roast will have your mouth watering.
Convenience! Pop this delicious pot roast with onion soup mix in the oven and catch up on everything else until this easy recipe is ready to enjoy!
Adding the cream of mushroom soup offers a twist to the classic pot roast, plus makes the perfect gravy. Soak up the gravy with the easiest almond flour biscuits recipe.
Perfect for leftovers. Make this for a Sunday dinner and enjoy tender roast the next day and several days into your busy work week.
For another recipe big on comfort, try our crispy chicken fritta served over fettucine pasta with a creamy asiago alfredo sauce.
Key Ingredients
Beef chuck roast (3.5-4 pounds) - Look for a roast with good marbling. If you can't find a chuck roast, you can also use a bottom round roast or brisket.
Baby potatoes, halved - make the perfect side dish.
Carrots, cut into 1-inch chunks or baby carrots - add flavor and color.
Cream of mushroom soup (2 cans) - makes a great gravy.
Dry Lipton onion soup mix (1 package) - you can also use dry French onion soup mix.
If you have any questions about the ingredients in this recipe, please leave a comment below and we will get back to you.
If you want even more gravy to serve with your roast, make our easy xanthan gum gravy, ready in five minutes.
How to make a pot roast with onion soup mix
Preheat the oven to 400F. Heat olive oil in a large Dutch oven set over medium-high heat. Season the roast with salt and pepper, then sear it on all sides until nicely browned. Remove from the heat.
Tuck the onion, potatoes, and carrots under and around the chuck roast.
In a bowl, whisk together the soups, water, and soup mix until well combined, then pour over the roast.
Place the lid on top of the Dutch oven and place in the oven. Cook for 20 minutes at 400F, then reduce the oven to 325F, and continue roasting for another 4-5 hours, until the beef pulls apart easily with a fork. Internal temperature should reach a minimum temperature of 145°F (63°C)
Remove the Dutch Oven and allow the to rest, with the lid on, for 10 to 15 minutes.
Transfer the roast to a serving plate, garnish with herbs as desired, and serve with the vegetables and gravy.
For the complete list of ingredients and instructions, please see the printable recipe card below.
Don't forget dessert. Our tender and moist almond flour chocolate cake will definitely make this a meal to remember.
Expert Tips
As roasts are a thicker cut of meat, allow to sit for 30-40 minutes at room temperature to promote even cooking and fork tender, juicy meat.
Generously season your meat on both sides with salt and pepper before searing/browning. For the best results, season the night before. By doing this, you are essentially creating a dry brine, enhancing the flavor and tenderness.
Always brown your roast on all sides, as this will enhance the beef flavor and create delicious brown bits.
Once fully cooked, remove it from the oven and allow it to rest for 10-15 minutes with the lid on.
How best to serve
The beauty of this recipe, is that you already have a side dish and gravy prepared.
Here are some other suggestions:
- Egg noodles
- Ancient grains, such as millet or quinoa.
- Traditional cornbread or Keto Cornbread.
- Rice
- Mashed Potatoes - this recipe already calls for potatoes, but you can leave them out and make mashed potatoes instead.
- Fresh salad greens with sliced avocado.
- Broccoli salad
- Green beans
- Asparagus
Storage & Reheating Instructions
Store your leftover pot roast in an airtight container and follow these tips:
- Allow to cool completely to room temperature before transferring it to a storage container.
- Store with its gravy.
- Refrigerate for up to 4 days
- Freeze for up to 60 days, wrapped in plastic wrap and placed in a freezer safe container or a freezer bag. Remove as much air as possible from the freezer bag when packaging before sealing the bag.
When removing your leftovers from the freezer, always allow your pot roast to thaw in the refrigerator overnight before reheating. To reheat leftover vegetables, add them in ⅔ through your reheating method.
In the oven: To maintain the best taste and texture, reheat in an oven safe dish with 2-3 cups of broth, red wine, or water at 350F for 35-40 minutes or until heated through (internal temperature of 145F). Use a dish with a lid, or cover your dish with foil to retain the moisture in the meat. Make sure your oven is preheated. Fresh vegetables can be added at the start of cook time or leftover cooked vegetables can be added the last 10-15 minutes.
On the stovetop: For a quicker method, your pot roast can be reheated on the stovetop. Place your leftovers in a saucepan or deep skillet with enough broth or liquid to partially immerse your meat, as your roast will absorb the liquid. Cover and heat over medium for 10-15 minutes or until heated through. Add any leftover vegetables in the last 5 minutes.
In a crockpot: If you have the time, your pot roast can be reheated in a crockpot. Make sure to fill enough liquid in the crockpot to cover the meat. Cook on low for 2-4 hours ensuring meat is heated through (145F with a meat thermometer).
Microwave: In a pinch you can reheat using a microwave. It is best to cut or separate the meat with this reheating method. Add liquid (broth, red wine or water) to a microwave safe dish and reheat at 50% power for 60 seconds. Stir, and heat for one or two more 20 second bursts until heated through. Handle with care - the dish will be hot!
What is the best cut of beef for pot roast?
Chuck, Brisket, and Bottom Round are the best cuts to create a rich flavor in this recipe.
Chuck roast - "Our favorite for pot roast" is a center cut from the shoulder that offers a rich beefy flavor and is perfect for slow cooking. It has nice marbling "fat" throughout, which helps make it tender and flavorful.
Bottom Round roast - a leaner cut from the rump and hind legs, another cut that is ideal for slow cooking methods.
Brisket - a tough, primal cut of beef, fatty and filled with collagen and meaty flavor - taken from the lower breast. This cut is ideal for smoking, braising, or the crockpot.
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Did you make this pot roast with onion soup mix? Please leave a comment and let us know what you thought!
📖 Recipe
Pot Roast with Onion Soup Mix
Equipment
Ingredients
- 3.5 - 4 pounds beef chuck roast
- Salt and pepper applied generously
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 1 ½ pounds baby potatoes halved
- 1 pound carrots cut into 1-inch chunks
- 2 10.75oz cans cream of mushroom soup
- ¾ cup water
- 1 1oz package dry onion soup mix
- Fresh rosemary for garnish
Instructions
- Remove roast from fridge 30 minutes prior to cooking.
- Preheat the oven to 400F. Heat olive oil in a large Dutch oven set over medium-high heat. Season the roast with salt and pepper, then sear it on all sides until nicely browned. Remove from the heat.
- Tuck the onion, potatoes, and carrots under and around the chuck roast.
- In a bowl, whisk together the soups, water, and soup mix until well combined, then pour over the roast.
- Place the lid on top of the Dutch oven and place in the oven. Cook for 20 minutes, reduce the oven to 325F, and continue roasting for another 4-5 hours, until the beef pulls apart easily with a fork.
- Remove the Dutch Oven and allow roast to rest for 15 minutes with the lid on.
- Transfer the roast to a serving plate, garnish with herbs as desired, and serve with the vegetables and gravy.
robert hutchinson
So full of flavor and so tender
Dane
Hi Robert,
Thank you for taking the time to let us know you loved our Pot Roast recipe.
Dane