Description

This Slow Cooker Pot Roast with Onion Soup is incredibly tender, flavorful, and practically effortless. The combination of onion soup mix, tender beef, and hearty vegetables makes it the perfect cozy meal for busy days or Sunday dinners!

Ingredients

Scale

For the pot roast:

3–4 lb chuck roast
1 packet (1 oz) dry onion soup mix
1 cup beef broth
½ cup water
3 cloves garlic, minced
1 tbsp Worcestershire sauce
1 lb baby potatoes (or halved Yukon Gold potatoes)
4 large carrots, peeled and cut into chunks
1 large onion, sliced
2 tbsp olive oil
Salt and pepper to taste

For garnish (optional):

Chopped fresh parsley

Instructions

1️⃣ Season and sear the roast (optional but recommended):
Season the chuck roast with salt and pepper on all sides. In a large skillet over medium-high heat, heat olive oil and sear the roast for 3-4 minutes per side until browned. This step adds extra flavor but can be skipped if short on time.

2️⃣ Prepare the slow cooker:
Place the sliced onions, carrots, and potatoes in the bottom of the slow cooker.

3️⃣ Add the roast:
Place the seared (or unseared) roast on top of the vegetables.

4️⃣ Mix the broth and seasonings:
In a small bowl, combine the beef broth, water, Worcestershire sauce, minced garlic, and dry onion soup mix. Pour this mixture over the roast and vegetables.

5️⃣ Slow cook:
Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the roast is fork-tender and the vegetables are soft.

6️⃣ Shred and serve:
Carefully remove the roast and shred or slice. Serve with the vegetables and spoon the flavorful broth over the top. Garnish with chopped parsley if desired.

Notes

Leftovers make great sandwiches, tacos, or even a simple beef stew.
You can add other vegetables like celery, parsnips, or mushrooms.
For a thicker gravy, remove 1 cup of the broth, whisk in 1 tablespoon of cornstarch, and return it to the slow cooker for 10-15 minutes before serving.

Prep Time: 10 min
Cook Time: 8 hrs