Description

This Slow Cooker Pot Roast with Onion Soup is a comforting, tender beef dish perfect for a hearty family meal. The chuck roast is first seared to lock in flavor, then slow-cooked with a savory onion soup mix, beef broth, garlic, and onions, resulting in melt-in-your-mouth meat with rich, flavorful gravy. This easy, hands-off recipe yields a delicious, classic pot roast with minimal effort.

Ingredients

Scale

Main Ingredients

3 to 4 pounds chuck roast
1 packet onion soup mix
2 cups beef broth
1 tablespoon Worcestershire sauce
3 cloves garlic, smashed
2 yellow onions, sliced
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon fresh parsley, chopped (optional)

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Instructions

Season the Meat: Pat the chuck roast dry thoroughly with paper towels to ensure proper browning. Season all sides generously with salt and black pepper.
Sear the Roast: Heat olive oil in a skillet over medium-high heat. Once hot, sear the roast for 2 to 3 minutes on each side until a deep golden-brown crust forms, which locks in juices and adds flavor.
Prepare in Slow Cooker: Transfer the seared roast to the slow cooker. Arrange the sliced onions and smashed garlic cloves evenly around the roast.
Mix and Add Liquid: In a bowl, whisk together the onion soup mix, beef broth, and Worcestershire sauce to create a flavorful cooking liquid. Pour this mixture evenly over the roast and onions in the slow cooker.
Slow Cook the Roast: Cover the slow cooker with its lid. Cook on low heat for 8 to 9 hours or on high heat for 4 to 5 hours, until the meat is tender and easily pulls apart with a fork.
Serve: Carefully remove the roast from the slow cooker. Serve slices of the pot roast with the cooked onions and spoon the rich, onion-infused gravy over the top. Garnish with chopped fresh parsley if desired for a fresh touch.

Notes

Searing the roast before slow cooking helps develop richer flavor and a better texture.
Using a packet of onion soup mix simplifies seasoning and enhances the gravy’s taste.
For thicker gravy, remove the meat and onions after cooking and simmer the liquid on the stovetop until reduced to desired consistency.
This dish pairs well with mashed potatoes, roasted vegetables, or steamed greens.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.