Description of this recipe:
This Slow Cooker Pot Roast with Onion Soup Mix is a classic comfort food recipe, simplified for modern cooks. The beauty of this dish lies in its hands-off approach, allowing you to enjoy a hearty, flavorful meal with minimal effort. A flavorful pot roast with tender vegetables, all simmered to perfection in a slow cooker with the help of a humble packet of onion soup mix. This recipe is your ticket to a fuss-free, deeply satisfying dinner.
Why you will love this recipe:
This slow cooker pot roast is a guaranteed crowd-pleaser for several compelling reasons:
- Effortless Preparation: The slow cooker does most of the work, freeing you to focus on other tasks. Simply sear the roast, add the ingredients to the slow cooker, and let it simmer to perfection. This makes it perfect for busy weeknights or relaxed weekends.
- Unbelievable Flavor: The onion soup mix adds a concentrated burst of savory onion flavor that permeates the entire dish, creating a rich and comforting taste. Combined with the beef broth and the natural flavors of the beef and vegetables, this pot roast is a symphony of deliciousness.
- Tender and Juicy: Slow cooking breaks down the tough fibers in the pot roast, resulting in incredibly tender and juicy meat that practically melts in your mouth. No more dry or chewy pot roasts!
- Nutritious and Wholesome: Packed with protein from the beef and vitamins and fiber from the vegetables, this pot roast is a complete and balanced meal that will nourish your body.
- Versatile: This recipe can be easily customized to your liking. Add different vegetables, such as mushrooms or parsnips, or experiment with different seasonings to create your own signature pot roast.
- Minimal cleanup: After transferring the cooked roast and vegetables to serving dishes, you’ll only have one pot to wash. This makes for stress-free mealtimes.
- Excellent for Meal Prep: The pot roast tastes even better the next day, making it an ideal option for meal prepping. Store leftovers in the refrigerator and enjoy them for lunch or dinner throughout the week.
Ingredients:
- 1 pot roast (3 to 4 pounds)
- 2 tablespoons olive oil
- 1 packet (1 ounce) onion soup mix
- 2 cups baby yellow potatoes
- 2 cups baby carrots
- 2 cups celery, chopped
- 2 cups onion, chopped
- 2 cups beef broth
- Fresh parsley, for garnish
Preparation:
Step 1: Prepare the slow cooker by lightly coating it with cooking spray. This prevents the roast from sticking to the bottom and makes cleanup easier.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Searing the pot roast is a crucial step for developing flavor. Sear the pot roast for 2-3 minutes per side until browned on all sides. This creates a delicious crust that enhances the overall taste of the dish. Be careful not to overcrowd the skillet, as this can lower the temperature of the oil and prevent proper searing. If necessary, sear the roast in batches.
Step 3: Place the seared roast in the slow cooker. Sprinkle the onion soup mix evenly over the top of the roast, making sure to coat it well. The onion soup mix will act as a flavor booster, infusing the meat and vegetables with a savory onion taste.
Step 4: Add the baby potatoes, baby carrots, celery, and chopped onion around the roast in the slow cooker. Arrange the vegetables so that they are evenly distributed around the meat. The vegetables will soak up the flavorful broth as they cook, becoming tender and delicious. You can substitute other vegetables based on your preferences, such as parsnips, mushrooms, or turnips.
Step 5: Pour the beef broth over everything in the slow cooker, ensuring the vegetables are partially submerged. The beef broth will provide moisture and add richness to the dish. If you prefer a thicker gravy, you can mix a tablespoon of cornstarch with a quarter cup of cold water and stir it into the slow cooker during the last hour of cooking.
Step 6: Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, or until the meat is fork-tender. The cooking time will vary depending on the size and thickness of the roast, as well as the power of your slow cooker. Check the roast periodically to ensure it is not drying out. If necessary, add more beef broth.
Step 7: Once the roast is cooked, remove it from the slow cooker and let it rest for a few minutes before slicing or shredding. Resting the meat allows the juices to redistribute, resulting in a more tender and flavorful final product.
Step 8: Slice or shred the roast as desired. You can use two forks to shred the meat, or slice it into thin or thick slices, depending on your preference.
Step 9: Garnish with fresh parsley before serving. The fresh parsley adds a touch of color and brightness to the dish.
COOKING Rating:
Easy
Serving Suggestions:
- Serve the pot roast with the cooked vegetables and a generous spoonful of the flavorful broth.
- Serve over mashed potatoes, rice, or egg noodles.
- Accompany with a side of crusty bread for soaking up the delicious gravy.
- Serve with a green salad or steamed vegetables for a complete meal.
Tips:
- For best results, use a well-marbled pot roast, such as a chuck roast or a shoulder roast.
- Don’t skip the searing step! Searing the roast adds a depth of flavor that you won’t get otherwise.
- Adjust the amount of vegetables to your liking.
- If you prefer a thicker gravy, mix a tablespoon of cornstarch with a quarter cup of cold water and stir it into the slow cooker during the last hour of cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If you have a pressure cooker, you can follow the same basic recipe but cook on high pressure for around 60-75 minutes, followed by a natural pressure release. Be sure to adjust liquid levels accordingly for pressure cooking.
Prep Time: 15 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Total Time: 6 hours 15 minutes – 8 hours 15 minutes
Nutritional Information: (Estimates will vary based on specific ingredients and serving size)
- Calories: 450-600
- Protein: 40-50g
- Sodium: 700-900mg (varies greatly based on sodium content of onion soup mix and beef broth)
Conclusion:
This Slow Cooker Pot Roast with Onion Soup Mix is a comforting and satisfying meal that is perfect for any occasion. With its simple preparation and delicious flavor, it is sure to become a family favorite. The combination of tender beef, savory vegetables, and rich gravy is irresistible, and the fact that it is so easy to make makes it a winner in our book. So, gather your ingredients, plug in your slow cooker, and get ready to enjoy a truly unforgettable pot roast experience! This recipe is a testament to the fact that sometimes, the simplest dishes are the most rewarding. Enjoy!
5 Questions and Answers about this Recipe:
- Question 1: Can I use a different cut of beef for this recipe?
- Answer: Absolutely! While chuck roast is the most common and recommended cut for pot roast due to its marbling and tenderness when slow-cooked, you can also use other cuts like shoulder roast, brisket, or even round roast. Keep in mind that leaner cuts like round roast may require a shorter cooking time to prevent them from becoming dry. Adjust the cooking time accordingly and check for fork-tenderness to ensure the meat is cooked to perfection.
- Question 2: I’m watching my sodium intake. Can I reduce the amount of sodium in this recipe?
- Answer: Yes, you can definitely reduce the sodium content of this recipe. The onion soup mix is a significant source of sodium, so you can try using a low-sodium version or making your own onion soup mix from scratch using low-sodium ingredients. Also, choose a low-sodium beef broth. You can also add herbs and spices, such as garlic powder, onion powder, dried thyme, rosemary, and bay leaf, to enhance the flavor without adding extra salt. Taste and adjust seasonings as needed.
- Question 3: Can I add other vegetables to this pot roast?
- Answer: Of course! Feel free to customize this recipe with your favorite vegetables. Mushrooms, parsnips, turnips, and sweet potatoes all make excellent additions to pot roast. Add them to the slow cooker along with the other vegetables in Step 4. Keep in mind that some vegetables may cook faster than others, so you may need to adjust the cooking time accordingly. For example, mushrooms may become too soft if cooked for the entire duration, so you might want to add them during the last few hours of cooking.
- Question 4: My pot roast turned out dry. What did I do wrong?
- Answer: A dry pot roast can be caused by several factors. Overcooking is the most common culprit. Make sure to check the roast for fork-tenderness periodically and remove it from the slow cooker as soon as it is cooked through. Another possibility is that the roast was not fatty enough. Choose a well-marbled cut of beef, such as chuck roast, for best results. Finally, ensure that there is enough liquid in the slow cooker. The vegetables should be partially submerged in the beef broth. If the liquid level gets too low during cooking, add more beef broth as needed.
- Question 5: Can I make this pot roast in an Instant Pot?
- Answer: Absolutely! An Instant Pot (or other electric pressure cooker) is a great way to make pot roast quickly. Follow the same basic steps as the slow cooker recipe, searing the roast in the Instant Pot using the sauté function. Then, add the onion soup mix, vegetables, and beef broth. Cook on high pressure for 60-75 minutes, followed by a natural pressure release for at least 15 minutes. The exact cooking time will depend on the size and thickness of the roast, so adjust accordingly.
