Pot Roast with Onion Soup Mix
Pot Roast with Lipton Onion Soup Mix is an easy recipe for the best pot roast ever. This classic Crock Pot meal cooks low and slow for the most delicious fall apart pot roast, fork tender potatoes, and the most delicious gravy.
Prep Time20 minutes mins
Cook Time8 hours hrs
Total Time8 hours hrs 20 minutes mins
Course: Main Course
Cuisine: American
Servings: 5
Calories: 801kcal
- 2 ½ to 3 pounds chuck roast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 envelope Lipton onion soup mix
- 2 cans cream of mushroom soup
- 2 cups beef broth
- 1 pound carrots cut into 3-inch pieces
- 2 ½ pounds Yukon gold potatoes halved, or cut into thirds
- 2 tablespoons cornstarch
- 3-4 tablespoons cold water
Use whole carrots or large, thick baby carrots. Thin baby carrots can get too mushy.
Use large chunks of potatoes. Prevent potatoes from getting mushy by keeping them large. I use 3-4 inch potatoes and cut them in half. Cut larger potatoes into thirds and leave baby potatoes and fingerling potatoes whole. You can cut them into smaller pieces after cooking.
Cook until the pot roast falls apart into fork-tender meat. If it doesn't fall apart, it's not done yet.
Calories: 801kcal | Carbohydrates: 66g | Protein: 57g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 163mg | Sodium: 1951mg | Potassium: 2424mg | Fiber: 9g | Sugar: 7g | Vitamin A: 15309IU | Vitamin C: 50mg | Calcium: 116mg | Iron: 8mg