Easy Crock-Pot Pot Roast with Onion Soup Mix Recipe (2024)

Date: Dec 25, 2023 · Updated: Jan 3, 2024 Author: Sharon Rigsby

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This Crock-Pot Pot Roast with Onion Soup Mix is a classic pot roast made even better! Featuring a beef chuck roast topped with dry onion soup mix, then cooked low and slow in a slow cooker surrounded by potatoes, carrots, and onions.

It’s fall-apart, tender, juicy, and infused with flavor. Is there anything better than a classic pot roast? It’s comforting, hearty, delicious, and so easy to make!

EasyCrock-Pot Pot Roast with Onion Soup Mix Recipe (1)

This Crock-Pot Pot Roast with Onion Soup Mix is probably my favorite way to cook a chuck roast. It’s a complete meal thanks to potatoes, carrots, and onions cooked right alongside the meat in the slow cooker.

This delicious pot roast recipe will have the whole family looking forward to dinner time. And the best part is that leftovers can be used to make my delicious Roast Beef Hash.

Jump to:

Reasons why you will love this recipe:
Ingredient notes and substitutions:
How to make Crock-Pot Pot Roast with Onion Soup Mix:
Alternative method: – Oven-Cooked Pot Roast
Serving suggestions:
Recipe variations:
How to store and reheat leftovers:
Recipe FAQs:
Expert tips and tricks:
More slow cooker and Crock-Pot recipes you will love:
📋 Recipe:

Reasons why you will love this recipe:

Simple ingredients. This easy recipe is made with beef chuck roast, beef stock, a few spices, and some basic veggies.
One-pot meal. Like my Crock-Pot Pork Chops and Apples recipe, this really is a simple dump-and-go meal. Just throw everything into the slow cooker before you leave for work in the morning and come back to a delicious, home-cooked dinner.
Tender and flavorful. Slow cooking is a perfect method for cooking tough cuts of meat like pot roast! It yields tender beef that melts in your mouth.

Ingredient notes and substitutions:

EasyCrock-Pot Pot Roast with Onion Soup Mix Recipe (2)

Beef Chuck Roast– You’ll need 3 pounds of boneless beef chuck roast for this recipe.
Spices– We’re seasoning our meat with a simple blend of kosher salt, ground black pepper, and garlic powder. (garlic powder not pictured)
All-Purpose Flour– Coating the exterior of the chuck roast in flour before searing helps the meat get that crispy crust. (not pictured)
Olive Oil– For searing!
Dry Onion Soup Mix– Just one packet of onion soup mix infuses the meat with tons of flavor.
Beef Stock – Beef stock adds flavor and is key to keeping the chuck roast nice and moist during the long, slow cooking time. I always use and highly recommend Better than Bouillon Roasted Beef Base to make my stock.
Veggies – This recipe calls for a combination of carrots, baby potatoes, and onions—all of which are cooked in the slow cooker right along with the meat. You can use Russet, Yukon gold, red potatoes, or fingerling potatoes in this recipe. You can also substitute any of your favorite root vegetables.
Fresh Thyme – A bundle of fresh thyme adds a wonderful layer of flavor to the meat.

A complete list of all measurements is available in the recipe card below.

How to make Crock-Pot Pot Roast with Onion Soup Mix:

This easy slow cooker pot roast yields the best pot roast with just 20 minutes of prep! Just throw everything into the Crock-Pot and come back to a ready-to-eat meal!

Season the roast with salt, pepper, and garlic powder on all sides, then dust thoroughly with flour and pat in.

EasyCrock-Pot Pot Roast with Onion Soup Mix Recipe (3)

Heat oil in a large skillet over medium-high heat, add in the roast, and sear on both sides for three to four minutes or until golden brown and crusty.

EasyCrock-Pot Pot Roast with Onion Soup Mix Recipe (4)

Add the seared roast into the bottom of the slow cooker, sprinkle the soup mix over the top, then pour in the beef stock.

EasyCrock-Pot Pot Roast with Onion Soup Mix Recipe (5)

Arrange the vegetables around the sides of the roast, tie the thyme with kitchen string, then place it on top of the roast.

EasyCrock-Pot Pot Roast with Onion Soup Mix Recipe (6)

Cover the slow cooker and cook on low for 8-10 hours or until you can easily shred the meat with a fork. Serve immediately.

EasyCrock-Pot Pot Roast with Onion Soup Mix Recipe (7)

Alternative method: – Oven-Cooked Pot Roast

No slow cooker? That’s okay! You can prepare this recipe in the oven, too. Here’s how:

Preheat the oven to 325°F. Season and sear the pot roast as directed above in a Dutch oven.
Once seared, leave the pot roast in the pan, then add in soup mix, beef broth, onions, and thyme bundle. Bring the mixture to a simmer on the stove, cover, and place it in the oven.
Bake for 2 hours, add in the veggies, then bake for another 2 hours or until the roast and potatoes are both fork-tender.
Serve immediately.

Serving suggestions:

This slow cooker pot roast recipe features a juicy beef roast and a trio of hearty veggies, so I usually serve it as a complete meal.

However, if you want to add some sides, these salads would pair nicely: House Salad, Spinach Salad, Broccoli Salad, or Brussels Sprouts Salad.

A slice of Texas Toast Garlic Bread or Southern Cornbread and a serving of something green such as English Peas, Sweet and Sour Green Beans, or Collard Greens would round out the meal nicely.

I recommend my Reese’s Peanut Butter Cup Pie, Gingerbread Ice Cream, or Chocolate Raspberry Tart if you want dessert.

Recipe variations:

Here are some ideas for changing up this classic recipe:

Veggies beyond carrots and potatoes: Experiment with other fall vegetables such as parsnips, sweet potatoes, brussels sprouts, or butternut squash. Toss in bell peppers for sweetness and crunch.
Protein switch:Don’t limit yourself to beef! Try this recipe with pork shoulder, or even a whole chicken.
Get creamy:Add a dollop of cream cheese or sour cream in the last hour of cooking for a decadent, creamy sauce.
Thicken the sauce: Make a cornstarch slurry (cornstarch mixed with cold water) and whisk it into the pan juices after cooking for a rich gravy.
Add wine: Add a cup of red or even white wine for another layer of flavor!

Remember, the beauty of the slow cooker is its flexibility. Don’t be afraid to experiment with different flavors, ingredients, and techniques to make this dish your own. Have fun and enjoy the delicious results!

How to store and reheat leftovers:

Transfer the leftovers, including any liquid, to an airtight container and store them in the fridge for up to three days.

To reheat leftovers in the oven, preheat your oven to 325°F. Remove any congealed fat and arrange the roast and vegetables in a baking dish with the saved liquid. Cover loosely with foil and bake for about 20 minutes or until warmed through.

You can reheat smaller portions in a microwave-safe dish with some of the juices. Cover loosely with wax paper and heat on medium power for 2-3 minutes or until warmed through.

I like to use leftover beef as a filling in quesadillas and tacos. It can also be repurposed when combined with potatoes, peppers, and onions to make beef hash!

Recipe FAQs:

Do you have to brown the meat before adding it to the slow cooker?

I do recommend that you don’t skip this step. Searing the beef on the stove before placing it into the slow cooker gives it a nice crust and adds a flavor depth you won’t get without it.

Do you need to add liquid when cooking meat in a slow cooker?

In most cases, yes, unless you are cooking a really fatty cut of meat. Besides adding moisture, a liquid such as stock can also add additional flavor.

When cooking a roast in a slow cooker, is it better to cook it on high or low?

Low heat is ideal for cuts like chuck roast, which has plenty of fat and connective tissue. It allows the fat to melt slowly and collagen to break down, resulting in a tender and flavorful roast. High heat can dry out these cuts.

What’s the difference between a Crock-Pot and a slow cooker?

There’s no real difference between a Crock-Pot and a slow cooker! It’s simply a matter of branding:

*Crock-Pot is a specific brand of slow cookers.
*Slow cooker is the generic term for this type of appliance, used for any brand, including Crock-Pot and others such as KitchenAid and Cuisinart.

So, while all Crock-Pots are slow cookers, not all slow cookers are Crock-Pots.

Expert tips and tricks:

To peel or not to peel. I don’t peel my potatoes or carrots to keep the prep extra easy but feel free to peel yours if you prefer.

Veggie texture: Adding the veggies at the same time as the meat results in super tender, fall-apart vegetables. They are delicious, just very soft. If I’m home and available, sometimes I wait to add the carrots and potatoes until the 4 hour mark so they are a little bit firmer. Either way works great!

More slow cooker and Crock-Pot recipes you will love:

Easy Crockpot Chicken Tortilla Soup Recipe
Slow Cooker Mediterranean Beef Roast
Slow Cooker Chicken Broccoli Pasta
Easy Slow Cooker Pulled Pork Tacos Recipe

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Easy Crock-Pot Pot Roast Recipe with Onion Soup Mix

Sharon Rigsby

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 587 kcal

Equipment

▢
Crock-Pot or slow cooker Alternative directions for making this dish in the oven are included in case you don't have a slow cooker.

Ingredients

▢ 3 pounds boneless beef chuck roast
▢ 1 teaspoon kosher salt
▢ 1 teaspoon ground black pepper
▢ 1 teaspoon garlic powder
▢ 2 tablespoons all-purpose flour
▢ 2 tablespoons olive oil
▢ 1 ounce dry onion soup mix
▢ 1 cup beef stock
▢ 3 carrots, cut into halves or thirds
▢ 24 ounces baby potatoes, if large, cut in half
▢ 1 medium onion, peeled and cut into quarters
▢ 3-4 sprigs fresh thyme

Instructions

Crock-Pot or slow cooker

Season the roast with salt, pepper, and garlic powder. Dust with flour on all sides and pat in.
Heat oil in a large skillet over medium-high heat. Add the roast and sear 3-4 minutes on both sides or until golden brown and crusty
Place the roast in the Crock Pot and sprinkle dry soup mix over the top. Add the beef stock and arrange the vegetables around the sides of the roast.
Use kitchen string to tie the thyme in a bundle and place it on the roast.
Cover and cook on low for 8-10 hours. You should be able to pull the meat apart with a fork. If it gives you any resistance, cook it for a bit longer.
Serve immediately.

Alternative method: Oven

Preheat the oven to 325°F.
Season and sear the pot roast as directed above in a Dutch oven.
Once seared, leave the pot roast in the pan, then add in soup mix, beef broth, onions, and thyme bundle. Bring the mixture to a simmer on the stove, cover, and place it in the oven.
Bake for 2 hours, add the veggies, then bake for another 2 hours or until the roast and potatoes are fork-tender.
Serve immediately.

Notes