This perfect pot roast made with onion soup mix creates the most flavorful, fall-apart beef that's been staple in my family for years. The chuck roast is cooked alongside vegetables and creates plenty of drippings for a delicious gravy that sends this meal over the top! Show
This pot roast has been the meal my family enjoys at Christmas for as long as I can remember. As a kid, my dad and I would get this in the oven early afternoon before opening presents. As the afternoon went on, the amazing smell of the roast would slowly float throughout the house making your mouth water in excitement for Christmas dinner. This easy recipe is on constant rotation in my house throughout the fall and winter months. It. Is. So. Good. Jump to:
Why You'll Love This Recipe
Ingredient NotesHere are a few helpful tips on the ingredients. For a full list of ingredients, check out the recipe card below.
Step-by-Step InstructionsStep 1: Season and sear. - Generously season chuck roast with salt, pepper, garlic powder and onion powder. Heat a heavy-bottomed skillet or Dutch oven with a couple tablespoons of olive oil over medium-high heat. Sear the roast on all sides until well browned. Searing may seem like an unnecessary step, but it gives the meat so much flavor. Don't skip this step! Step 2: Top the roast. - Place the seared roast in a roasting pan, or leave in your Dutch oven if using one. Now it's time to add more flavor. Sprinkle an envelope of dry onion soup mix over the top of the roast and pat it down so it sticks well. Then, drizzle the apple cider vinegar over the top. Step 3: Add the vegetables. - Fill in the pan around the roast with the celery and carrot sticks along with 1-½ cups of beef broth. My family is pretty serious about gravy so I like to make sure I get plenty of drippings from the roast. Step 4: Roast. - Cover the pan tightly and roast at 325 degrees for 3-½ to 4 hours. You may check the temperature and find that the roast is well past 145 degrees after 2 hours, but the meat should start to fall apart when you poke it with a fork. The roast will become more tender the longer it cooks. I cook my pot roast anywhere from 3 ½-4 hours. When done, remove it from the oven and transfer the vegetables to a serving bowl and the roast to a serving platter. Cover the roast with foil and allow it to rest while you make the gravy. Step 5: Gravy. - To make the gravy, take all the drippings from the bottom of the roasting pan and place in a saucepan. Again, you could make the gravy right in the Dutch oven if you are using that. Bring to a simmer on the stovetop. While the drippings are heating back up, make a slurry using equal parts cornstarch and cold water. I like to start with 2 tablespoons of each. Slowly whisk a little of the slurry into the drippings and cook for a minute. Continue to add the slurry until your gravy has reached your desired consistency. You don't want to add too much slurry all at once as this could make the gravy too thick and gooey. The cornstarch needs to heat to a boil to activate its thickening, so it may seem like nothing is happening right away but give it a minute and keep whisking before adding any more slurry. Serving TipsServe this pot roast with creamy mashed potatoes alongside the vegetables that were roasted alongside it. Top with your version of an acceptable amount of gravy (for me that would be a lot), and you have a delicious and hearty meal to enjoy with those you love. This pot roast is melt in your mouth delicious! FAQCan I make it in a slow cooker? The basics of this recipe remains the same if cooking in a slow cooker instead of the oven. You will still want to sear the roast on the stovetop and add everything to the crock pot. Cook on low for 7-8 hours or on high 3-4 hours. I have done this method plenty of times and it comes out just as great as the oven roasted way. Can I cook the potatoes with the roast? While I prefer mashed potatoes with the recipe, you can certainly add some cubed potatoes in the pan along with the carrots and celery. I would cut the potatoes into large cubes or use a baby or fingerling potato. I would just leave the skin on. Storage and FreezingLeftover meat stored in an airtight container will keep for 3-4 days in the refrigerator. I love using leftovers to make things like a hot beef sandwich, also known as a beef commercial. You can also freeze any left over pot roast meat in a freezer bag. It will keep for 3-4 months, making it a great option for a quick meal. Other Recipes You'll Love
Be sure to follow The Darling Apron on Facebook & Instagram along with what I’m pinning on Pinterest! Have you made one of my recipes? I’d love your feedback on the comment box and star rating below the recipe! This perfect pot roast made with onion soup mix creates the most flavorful, fall-apart beef that's been staple in my family for years. The chuck roast is cooked alongside vegetables and creates plenty of drippings for a delicious gravy that sends this meal over the top! Prep Time15 mins Cook Time4 hrs Total Time4 hrs 15 mins Course: Main Course Cuisine: American Keyword: beef roast, pot roast, pot roast with onion soup mix Servings: 8 servings
Beef Gravy
Beef Gravy
Slow Cooker Version:
How long does chuck take to cook in the oven?Preheat the oven to 350 degrees Fahrenheit, place the roast on a rack and cook for 2-3 hours. Note: The most popular way to cook a chuck roast is in a Dutch oven. A Dutch oven is a heavy cast iron pot with a tight-fitting lid.
Should chuck roast be covered in liquid?You do not have to cover a roast with liquid in a slow cooker. No matter the size of the roast you want to cook in the slow cooker, the amount of liquid should never cover more than half of the roast. A rule sometimes followed is to use half the amount of liquid used in the traditional recipe. What is this?
What temperature should a chuck roast be cooked at?We recommend a temperature of 195-200 °F / 90-93 °C for a tender and juicy roast. Serve: Remove the bay leaves and rosemary sprigs. Blend some of the celery, carrots and onion with some of the juices until you have a smooth puree. Spoon some of the puree sauce on each serving plate and top with the roast.
Should chuck roast be cooked covered or uncovered?When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.
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