The Perfect Pot Roast
This delectable slow cooker pot roast recipe featuring Family Cuisine’s Lipton Onion Soup Mix guarantees a tender, fall-apart roast, accompanied by fork-tender potatoes and a luscious gravy.
Why You’ll Love This Recipe
Indulge in the ultimate comfort food – pot roast with Lipton onion soup mix and cream of mushroom soup, thanks to this effortless slow cooker recipe. It’s perfect for a stress-free weeknight meal or a delightful Sunday dinner.
More of Our Favorite Recipes
If you’re looking for more mouth-watering dishes, try our Swiss Chicken Casserole, Easy Cheesy Chicken Bake, Panko Thin-Cut Chicken, or Baked Pork Chops.
What Kind of Beef Roast is Ideal for Pot Roast?
Choosing the right cut of beef can be overwhelming. However, we recommend the following three cuts for the best pot roast experience:
- Chuck roast: Derived from the shoulder, this cut is ideal for pot roast. The low and slow cooking tenderizes the meat and infuses the cooking juices with succulent flavor.
- Brisket: Known for its long strands, this flat and lean cut originates from the breast. For maximum tenderness, slice the brisket against the grain.
- Round roast: Also known as rump roast, this lean cut with a fine grain comes from the rear leg. While not as flavorful as other roasts, it remains a great choice.
Which Potatoes are Best for Pot Roast?
When it comes to choosing potatoes for your slow cooker pot roast, opt for varieties that won’t turn mushy during the cooking process. “Waxy” potatoes tend to hold their shape better under low and slow cooking conditions. Our top recommendations are:
- Yukon gold potatoes: Halved or quartered.
- Red potatoes: Halved or quartered.
- New or baby potatoes: Whole if 1-2 inches, or halved if larger.
- Fingerling potatoes: Whole, or halved lengthwise.
These potatoes boast thin skin, eliminating the need for peeling and ensuring they retain their shape.
Pot Roast Seasoning
To achieve a flavorful pot roast with cream of mushroom soup, generously season the roast, coat it in flour, and sear it before slow cooking. Our go-to pot roast seasoning blend includes salt, black pepper, onion powder, garlic powder, and chili powder. For added personalization, feel free to incorporate brown sugar, various herbs (oregano, basil, thyme, rosemary, parsley, Italian seasoning), spices (paprika, cumin, ground mustard), or seasoning blends (Montreal steak seasoning, Italian seasoning).
How to Keep Vegetables from Getting Mushy in Pot Roast
Nobody wants mushy vegetables in their pot roast. To avoid this, follow these tips:
- Opt for waxy potatoes like Yukon golds or red potatoes, as they hold their shape better during slow cooking.
- Cut potatoes into large chunks of 2 inches or leave small 2-inch potatoes whole. If desired, cut potatoes into smaller pieces after they’ve cooked.
- Slice whole carrots instead of using small baby carrots. Cut large carrots into 3-inch pieces, halving thick ones.
- Place vegetables on top of and around the roast. The meat benefits more from the low and slow cooking process, allowing the vegetables to cook perfectly alongside.
Ingredients
Prepare this tantalizing pot roast with the following simple ingredients:
- Boneless beef chuck roast: The star of the show, cooking low and slow to become the most tender roast you’ve ever tasted.
- Pot roast seasoning: Comprising garlic powder, onion powder, chili powder, salt, and black pepper for a burst of flavor.
- Flour: Coating the roast in flour enhances caramelization and enriches the flavor.
- Lipton onion soup mix: This dry mix adds a rich, savory element to the classic pot roast recipe.
- Cream of mushroom soup: Two cans create a sumptuous, creamy gravy.
- Beef broth: Low-sodium beef broth enriches the roast, gravy, and vegetables with beefy goodness.
- Carrots: Large, whole carrots or thick baby carrots work best for maintaining texture during slow cooking.
- Potatoes: We recommend using 3-4 inch Yukon gold potatoes, unpeeled and halved. Feel free to cut them into smaller pieces after cooking if desired.
- Cornstarch: A simple cornstarch slurry transforms the cooking liquid into a delectably rich beef gravy.
How to Make Pot Roast with Onion Soup Mix
Follow these easy steps to prepare this tantalizing pot roast:
- Spray the insert of a 6-quart Crock Pot with nonstick cooking spray.
- Prep the vegetables: Peel and cut the carrots into 3-inch pieces, horizontally halving very thick ones. Cut potatoes in half or thirds, or leave small potatoes whole.
- Season and sear the chuck roast: Pat the roast dry and rub it all over with garlic powder, onion powder, chili powder, salt, and pepper. Coat the roast in flour. Heat olive oil in a large skillet or Dutch oven over medium to medium-high heat. Brown the roast for 3-4 minutes per side until a brown crust forms. Transfer the roast to the Crock Pot.
- Make the gravy mixture: Add enough beef broth to the hot skillet to cover the bottom and bring it to a simmer. Loosen up any browned bits – they add extra flavor to your gravy! Whisk in the remaining broth, Lipton onion soup mix, and both cans of cream of mushroom soup.
- Assemble the pot roast in the slow cooker: Pour the soup mixture over the roast. Place the potatoes around and on top of the roast, and position the carrots on top of the potatoes.
- Cook for 8-10 hours on low or 5-6 hours on high until the meat falls apart and the vegetables are fork tender.
- Plate and cover the pot roast with carrots and potatoes: Transfer the carrots, potatoes, and pot roast to a serving platter. If desired, cut the potatoes into smaller pieces. Tent the platter with foil while you prepare the gravy.
- Make the gravy: Pour the cooking liquid from the Crock Pot into a medium saucepan and bring it to a boil. In a small bowl, combine cornstarch with 3-4 tablespoons of cold water to form a slurry. Whisk the slurry into the liquid and simmer until thickened. Spoon the gravy over the pot roast or serve it on the side.
Side Dishes for Lipton Soup Pot Roast
Enhance your pot roast experience with a delightful combination of a green salad, dinner rolls, and warm and cozy sides such as Baked Macaroni & Cheese with Breadcrumbs, Roasted Brussels Sprouts & Sweet Potatoes, Oven Roasted Green Beans, Paula Deen Corn Casserole, or Orzo Pasta Salad.
Expert Tips
Here are a few expert tips to ensure an exceptional pot roast:
- Choose whole carrots or large, thick baby carrots to prevent them from turning mushy.
- Keep potatoes in large chunks to maintain their texture during cooking. Cut larger potatoes into thirds and leave baby potatoes and fingerling potatoes whole. You can always cut them into smaller pieces after cooking.
- Cook the pot roast until it falls apart into fork-tender meat. If it doesn’t, it needs more time.
FAQs
For a visual representation, refer to the included image of the succulent pot roast, potatoes, and carrots on a white platter.
Get the Stuff I Use
Equip yourself with a 6-quart Crock Pot, the perfect size for a 2-3 pound chuck pot roast, potatoes, carrots, and the cream of mushroom soup and onion soup mix gravy. Its spill-free traveling capabilities make it an excellent choice. Complement it with a 12-inch Cuisinart Stainless Skillet featuring a heavy bottom for even searing and a convenient handle for pouring the gravy mixture into the Crock Pot.
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