Pot Roast with Onion Soup Mix
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.
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.
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.
Nutrition
Calories: 710kcalCarbohydrates: 29gProtein: 61gFat: 39gSaturated Fat: 16gCholesterol: 191mgSodium: 609mgFiber: 4gSugar: 6g
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