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Up close aerial view of pot roast with onion soup mix with carrots and potatoes plated with a sprig of fresh rosemary.

Pot Roast with Onion Soup Mix

Dane
Tender and flavorful, this easy one-pot meal combines simple ingredients for the perfect traditional pot roast complete with sides and gravy.
5 from 3 votes
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Prep Time 30 minutes
Cook Time 5 hours
Additional Time 15 minutes
Total Time 5 hours 45 minutes
Course Main Dishes
Cuisine American
Servings 6 - 8
Calories 710 kcal

Equipment

Large Dutch Oven

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.

Notes

Rest for Success - you want to rest your Pot roast before and after cooking for peak tenderness. Resting at room temperature before cooking, raises the internal temperature of the roast allowing it to cook more evenly. Resting for 15 minutes after cooking, allows the natural juices to redistribute resulting in a tender, juicy roast.
Dry Brine - If you have the time, generously season your roast with salt and pepper the night before and place back in the fridge. You are essentially dry brining the meat, which will enhance its flavor and tenderness.

Nutrition

Serving: 1Calories: 710kcalCarbohydrates: 29gProtein: 61gFat: 39gSaturated Fat: 16gPolyunsaturated Fat: 21gTrans Fat: 2gCholesterol: 191mgSodium: 609mgFiber: 4gSugar: 6g
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