The comforting aroma of Pot Roast with Onion Soup Mix will draw everyone to the kitchen, promising a meal that’s both hearty and nostalgic. Tender, fall-apart beef melds seamlessly with rich, savory flavors, while caramelized onions and herbs create a depth that feels like a warm hug. It’s the kind of dish that fills your home with coziness and satisfaction.
With just 30 minutes of prep and a hands-off 5-hour cook time, this recipe lets the oven do the work while you relax. The result? A melt-in-your-mouth roast surrounded by a luscious, flavorful broth, perfect for ladling over creamy mashed potatoes or crusty bread. It’s simplicity and indulgence in every bite.
Ingredients for Pot Roast with Onion Soup Mix
- 3.5 – 4 pounds beef chuck roast (choose a well-marbled cut for tenderness)
- Salt and pepper (generously applied for seasoning)
- 1 tablespoon olive oil (or substitute with avocado oil)
- 1 large yellow onion, chopped
- 1 ½ pounds baby potatoes, halved (or use Yukon gold potatoes if preferred)
- 1 pound carrots, cut into 1-inch chunks
- 2 (10.75 oz) cans cream of mushroom soup (substitute with cream of celery or golden mushroom soup for variation)
- ¾ cup water
- 1 (1 oz) package dry onion soup mix
- Fresh rosemary, for garnish (optional, or use thyme or parsley)
Step-by-Step Instructions
- Prepare the roast: Remove the beef chuck roast from the fridge 30 minutes before cooking to bring it to room temperature.
- Preheat the oven: Set the oven to 400°F.
- Sear the roast: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Generously season the roast with salt and pepper, then sear it on all sides until nicely browned (about 3-4 minutes per side). Remove from heat.
- Add vegetables: Tuck the chopped onion, halved baby potatoes, and carrot chunks under and around the roast.
- Prepare the sauce: In a bowl, whisk together the cream of mushroom soup, water, and dry onion soup mix until well combined. Pour this mixture over the roast and vegetables.
- Cook the roast: Place the lid on the Dutch oven and transfer it to the oven. Cook at 400°F for 20 minutes, then reduce the oven temperature to 325°F and continue roasting for 4-5 hours, or until the beef pulls apart easily with a fork.
- Rest the roast: Remove the Dutch oven from the oven and let the roast rest for 15 minutes with the lid on to allow the juices to redistribute.
- Serve: Transfer the roast to a serving plate, garnish with fresh rosemary (if desired), and serve with the vegetables and gravy.
Perfect Pairings: Serving Suggestions
This hearty pot roast is a complete meal on its own, but you can elevate it with a few simple sides. Serve it with buttery mashed potatoes or crusty bread to soak up the rich gravy. For a fresh contrast, add a crisp green salad or steamed green beans. A glass of red wine, like Cabernet Sauvignon, pairs beautifully with the savory flavors.
Leftovers Made Easy: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the roast and vegetables in a covered baking dish with a splash of water or broth to keep it moist. Warm in the oven at 325°F for 20-30 minutes, or microwave in 1-minute intervals until heated through. The flavors deepen overnight, making leftovers even more delicious!
Mix It Up: Recipe Variations
Customize this pot roast to suit your taste! Swap the cream of mushroom soup for cream of celery or golden mushroom soup for a different flavor profile. Add parsnips or turnips for extra root veggies, or toss in a handful of mushrooms for an earthy twist. For a low-carb option, skip the potatoes and serve over cauliflower mash.
Time-Saving Tips for Busy Cooks
Short on time? Use pre-cut veggies from the grocery store to save on prep. You can also sear the roast the night before and store it in the fridge, then assemble and bake the next day. If you’re really in a rush, a slow cooker works great—just cook on low for 8-10 hours instead of using the oven.
Equipment Essentials: What You’ll Need
A large Dutch oven is key for this recipe, as it evenly distributes heat and locks in moisture. If you don’t have one, a heavy-bottomed pot with a tight-fitting lid will work. For easy cleanup, line your baking dish with parchment paper or use a slow cooker liner if opting for that method.
Pot Roast with Onion Soup Mix
Equipment
- 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.