crock pot roast with onion soup mix
Hello. Welcome to solsarin. This post is about “crock pot roast with onion soup mix“.
Onion soup
Onion soup is a type of vegetable soup with sliced onions as the main ingredient. It is prepared in different variations in many different countries, the most famous of which is the French onion soup or Parisian onion soup. Because of the affordable ingredients, it has primarily been a dish for the poor for a long time.
Common for all variations of onion soup is the use of thinly sliced or chopped onions soaked in fat, and a liquid base such as water or broth, possibly including white wine, after which the soup is cooked for a while so that the onions lose their strong flavour and the soup gains a sweet, spicy flavour. In many recipes the soup is thickened with flour or egg yolks.
- (Read article How do you mince an onion to learn how to chop onions)
This easy slow cooker pot roast needs only five common ingredients plus water—you can even substitute vegetables you have on hand or omit them altogether. Start with a good lean beef chuck roast for this recipe or look for a cut of beef with “pot roast” on the label. Chuck roast, bottom round, and rump roast make the best choices for long, slow braising.
Thanks to the low and slow cooking method and the soup, your roast will emerge tender and moist. There’s no need to brown the roast first in this recipe since there’s plenty of flavor thanks to the soup and onion soup mix.
Inexpensive cream of mushroom soup and dry onion soup mix add deep flavor to the roast with minimal effort. Just put everything in the crock pot, set it, and forget it—until the aroma alerts you that it’s time for dinner.
Ingredients
- 3 to 4 pounds lean beef chuck roast
- 2 cups baby carrots, optional
- 2 pounds new potatoes, cut into 2-inch chunks, optional
- 2 (10 3/4-ounce) cans condensed cream of mushroom soup
- 1 1/2 cups water
- 1 (1-ounce) packet dry onion soup mix
Steps to Make It
- Gather the ingredients.
- Center the roast in the pot of your slow cooker. Line the sides with carrots and new potatoes (or omit the vegetables if you choose).
- Combine the condensed mushroom soup, water, and onion soup mix.
- Pour the soup mixture over the pot roast and vegetables.
- Cook on low 8 to 10 hours or until the meat and vegetables turn tender. Or cook on high for about 3 to 4 hours.
- Remove the meat and vegetables to a platter and cover to keep warm until serving. If desired, spoon some of the liquid from the bottom of the crock pot onto the meat and vegetables, or use the pan juices to make gravy to serve with the pot roast.
- Serve and enjoy.
Tips
- Grocers often label cuts of meat for pot roasts, but look for lean chuck roast, blade roast, 7-bone, rump roast, bottom round, or shoulder roast.
- Condensation in the crock pot waters down the juices by the end of the cooking time. If you want to make gravy, pour the liquid into a medium saucepan and bring it to a boil; simmer briskly for 8 to 10 minutes, or until the volume reduces by about half to concentrate the flavors. Thicken the gravy by combining 2 teaspoons of cornstarch or about 1 tablespoon of flour with a few tablespoons of cold water and mixing until smooth. Stir the paste into the simmering juices until thoroughly incorporated and thickened. Serve the gravy with the sliced pot roast.
- Substitute other vegetables for the potatoes and carrots if you wish. Choose options with similar textures such as sweet potatoes, turnips, or butternut squash chunks instead of potatoes; and parsnips, fennel, or celery root (celeriac) in place of carrots. Whatever you choose to use, keep the size of the pieces consistent. You can also add red, yellow, or white onion cut into large wedges.
The Best Ever Slow Cooker Pot Roast
This slow cooker pot roast only takes six ingredients to make thanks to a packet of onion soup mix. It gives the roast a ton of flavor without a ton of work, and no one will even know it’s there. The best part? You just dump everything into the slow cooker, walk away for a few hours, and dinner practically cooks itself. Serve it over egg noodles or rice and dinner is good to go.
Preparation
- Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
- Sprinkle the onion soup pack and top with vegetables and water.
- Cook on low for 8 hours, or high for 4-5 hours.
- Enjoy!
Nutrition Facts
Awesome Slow Cooker Pot Roast
This is a very easy recipe for a delicious pot roast. It makes its own gravy. It’s designed especially for the working person who does not have time to cook all day, but it tastes like you did. You’ll want the cut to be between 5 and 6 pounds.
Ingredients
Directions
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Let’s talk a little bit about slow cooking shall we?? First off I have a few different varieties and I love them all. Each one has an occasion to be used like….
- This is my favorite 6 quart programmable one with a locking lid so it’s great for bringing to a potluck too.
- If you just want to serve a few appetizers you should get this one that sit side by side one another.
- I prefer not to use liners, but rather just spray olive oil inside before adding my food for easier cleanups.
Slow cooker pot roast
- Use a Crock pot large enough for the lid to close securely with meat inside
- Dry Lipton onion soup mix
- Roast and vegetables
- Beef chuck roast is a great cut
- Baby carrots are yummy
- An onion is a must
- Cups of water or beef broth is better
What cut of meat is best for Sunday roast?
Chuck roast is probably the best if you ask me, and pretty cheap too. If you want a bit leaner cut, but willing to spend more you could use a sirloin, top rump or fillet.
What is the most flavorful roast?
Rib eye roast is known to be the most popular. With some fat to make it tender and great flavor, it’s a great choice.
Do you have to brown a roast before putting it in the Crockpot?
It is not a must. Some prefer to have the outside browned with some olive oil in a pan on the stovetop before cooking, but to make prep quicker you can skip that step.
Should I turn roast in slow cooker?
This isn’t necessary either. The steam and hot liquid will get the top and bottom just as tender. You can if you really think you must.
Why is Crockpot roast tough?
If you find that your meat is not fork tender and falling apart when you take it out, then it hasn’t cooked long enough. For large cuts of beef you need time for it to really break and get soft.
If you cook it too too long though it might get tough too so follow recommended cook times listed here.
Instant Pot Pot Roast:
Cut roast in half. Season as directed. Using the sauté setting, sear the roast in the Instant Pot with oil on all sides. Take meat out, deglaze the pot, add 1 cup of beef broth, and return the roast. Pour sauce mixture on top and cook on high pressure for 60-80 minutes (depending how big the roast is), or until tender. Allow a 15 minute natural pressure release.
Oven Pot Roast:
Season and sear roast as directed. Place roast in a large dutch oven pot with 2 ½ cups beef broth. Add sauce mixture on top. Cover with lid and bake at 350 degrees F for 4 hours, or until meat is tender.
Stove Top Pot Roast:
(Only recommended if you don’t have access to oven or slow cooker). Season and sear roast as directed. Deglaze pot and return roast with 2 ½ cups of beef broth. Add cream of soup mixture on top, cover with lid, and cook pot roast at a simmer over medium low for about 4 hours, or until it shreds easily with a fork.
Make Ahead and Freezing Instructions:
To Make Ahead: This recipe can be assembled (but not cooked) 1-2 days in advance (depending on freshness of meat). Place everything in the pot, cover and refrigerate until ready to cook.
To Freeze: Leftover cooked pot roast can be frozen for up to 2 months. Thaw overnight in refrigerator before reheating.
Thank you for staying with this post “crock pot roast with onion soup mix” until the end.
