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pot roast recipe with onion soup mix
- Total Time: 250 minutes
- Yield: 8 servings 1x
- Diet: General
Description
A simple, flavor-packed pot roast recipe using onion soup mix and fresh aromatics like rosemary and roasted garlic for a fork-tender chuck roast and rich gravy.
Ingredients
Scale
- 3.5 lb boneless beef chuck roast, trimmed
- 1 teaspoon coarse sea salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 packet dried onion soup mix (1 oz)
- 2.75 cups beef broth, low sodium
- 1 cup water
- 2 whole heads garlic, unpeeled, top third sliced off
- 3 sprigs fresh rosemary
- 1 lb large carrots, peeled and cut into 2-inch chunks
- 1.5 lb Yukon Gold or red potatoes, quartered
- 3 tablespoons cornstarch
- 0.25 cup cold water (for slurry)
- fresh rosemary sprigs, for garnish
Instructions
- Prep the Roast and Preheat Oven: Preheat your oven to 325°F (160°C). Pat the beef chuck roast completely dry with paper towels; season generously with salt and pepper on all sides.
- Sear the Roast: Heat 2 tablespoons vegetable oil in a large oven-safe Dutch oven over medium-high heat. Carefully place the seasoned roast into the hot pot and sear on all sides until deeply browned (approximately 3-4 minutes per side). Once seared, remove the roast from the pot and set it aside on a plate.
- Prepare the Braising Liquid: In a medium bowl, whisk together the packet of dried onion soup mix, 2.75 cups beef broth, and 1 cup water until smooth and clumps are broken up.
- Add Ingredients and Braise: Place the seared roast back into the Dutch oven. Pour the broth mixture over the roast and arrange the two whole garlic heads and three fresh rosemary sprigs around the meat. Add the carrots and potatoes to the pot, nestling them around the beef and ensuring they are partially submerged in the liquid.
- Slow Cook for Tenderness: Cover the Dutch oven tightly with its lid and transfer it to the preheated 325°F oven. Cook for 3 to 4 hours, or until the beef is incredibly tender and easily shreds with a fork.
- Rest the Roast and Remove Vegetables: Carefully remove the Dutch oven from the oven and transfer the cooked beef roast to a clean cutting board; tent it with foil and let it rest for at least 15-20 minutes. With a slotted spoon, remove the cooked carrots and potatoes from the Dutch oven and set them aside; discard the spent rosemary sprigs.
- Make the Roasted Garlic & Gravy Base: Squeeze the soft roasted garlic cloves from their skins directly into the cooking liquid in the Dutch oven. Mash the garlic cloves with a fork, then strain the liquid through a fine-mesh sieve into a saucepan, pressing down on any solids to extract maximum flavor. Discard the remaining solids. Bring the strained liquid to a simmer over medium heat.
- Thicken the Gravy: In a small bowl, whisk together the 3 tablespoons cornstarch and 0.25 cup cold water until a smooth slurry forms. Slowly whisk the cornstarch slurry into the simmering liquid, stirring constantly, until the gravy thickens to a glossy, pourable consistency. Taste the gravy and season with additional salt and pepper as needed.
- Serve and Garnish: Slice the rested beef roast against the grain into thick pieces. Arrange the sliced beef and cooked vegetables on a plate. Ladle a generous amount of the warm gravy over the beef and vegetables; garnish with fresh rosemary sprigs.
Notes
Ensure the roast is patted completely dry before searing for a better crust. Use waxy potatoes like Yukon Golds so they hold their shape during braising. Cut carrots into large 2-inch chunks to prevent them from becoming mushy. If the roast overcooks, shred it instead of slicing.
- Prep Time: 20 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving (250 g)
- Calories: 550 calories
- Sugar: 5 g
- Sodium: 260 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 54 g
- Cholesterol: 160 mg