Onion soup pot roast is the kind of recipe that fills your kitchen with irresistible warmth and comfort. This no-fuss dish brings together fork-tender beef, soft carrots and potatoes, and a rich, savory gravy thanks to the magic of onion soup mix and cream of mushroom soup. With just a handful of ingredients and minimal prep, you can make a slow-roasted meal that tastes like it simmered all day — because it did. Whether it’s Sunday dinner or a cozy midweek treat, this onion soup pot roast is a guaranteed crowd-pleaser.
Table of Contents
Why You’ll Love This Recipe
- Just 6 ingredients — pantry staples, nothing fancy
- Hands-off cooking — oven does the hard work
- One-pot meal — meat, veggies, and gravy all-in-one
- Bold, savory flavor from onion soup and mushroom base
- Perfect for weeknights or Sunday dinner
Ingredients
For the Roast and Vegetables:
- 4 lb chuck roast (well-marbled)
- 5 carrots, peeled and cut into 2-inch pieces
- 5 Yukon Gold potatoes, quartered
For the Sauce:
- 1 cup low-sodium beef broth
- 1 oz onion soup mix (store-bought or homemade)
- 10.5 oz can cream of mushroom soup
Instructions
1. Prepare the Vegetables
- Peel and chop carrots and potatoes.
- Spread evenly in a large roasting pan.
2. Add the Roast
- Place chuck roast on top of the vegetables.
- Make sure it rests evenly for even cooking.
3. Make the Sauce
- In a bowl, whisk together beef broth, onion soup mix, and cream of mushroom soup.
- Pour over the roast and vegetables.
4. Bake the Pot Roast
- Cover the pan tightly with a lid or aluminum foil.
- Bake at 325°F (163°C) for 3 hours, or until roast is fork-tender.
5. Rest and Serve
- Let the roast rest uncovered for 10–15 minutes.
- Slice and serve with veggies and plenty of gravy.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Difficulty: Medium
- Servings: 4
- Method: Oven-braised
- Cuisine: American comfort food
Nutrition Facts (Per Serving Estimate)
- Calories: ~950
- Protein: 70–80g
- Fat: 45–55g
- Carbs: 45–55g
- Sodium: ~800mg
(Values may vary by brand and cut of beef)
Tips & Variations
- Make your own soup mix: Mix dried onion, beef bouillon, garlic & onion powder
- Sear the roast before baking for deeper flavor
- Add veggies later if you want firmer carrots/potatoes
- Swap cream soup: Try cream of celery or chicken
- Use red potatoes if you prefer firmer texture after cooking
- Freeze leftovers in individual portions for quick meals
FAQs
Can I use a slow cooker instead of the oven?
Yes! Cook on LOW for 8 hours or until fork-tender.
Do I need to sear the roast first?
Not required, but it boosts flavor and browning if you have time.
Can I make this ahead of time?
Yes — it tastes even better the next day after the flavors develop.
What other cuts of beef can I use?
Bottom round or rump roast works, but chuck roast gives the best tenderness.
Tender Onion Soup Pot Roast
Equipment
- – Roasting pan with lid
- – Mixing bowl
- Knife and cutting board
Ingredients
- **For the Roast and Vegetables:**
- – 4 lb chuck roast well-marbled
- – 5 carrots peeled and cut into 2-inch pieces
- – 5 Yukon Gold potatoes quartered
- **For the Sauce:**
- – 1 oz onion soup mix
- – 10.5 oz cream of mushroom soup
- – 1 cup low-sodium beef broth
Instructions
- Preheat oven to 325°F (163°C).
- Add chopped carrots and potatoes to a large roasting pan.
- Place chuck roast on top of the vegetables.
- In a bowl, whisk together beef broth, onion soup mix, and cream of mushroom soup.
- Pour sauce over the roast and vegetables.
- Cover the pan with foil or a lid.
- Bake for 3 hours or until roast is fork-tender.
- Rest 10–15 minutes before slicing and serving.
Notes
– Store leftovers up to 4 days in fridge or 3 months frozen
Conclusion
This tender onion soup pot roast proves that amazing comfort food doesn’t have to be complicated. With just six ingredients, a bit of prep, and your oven, you can serve a flavorful, fall-apart roast with a rich gravy that begs for crusty bread. It’s perfect for cold nights, family meals, or meal prep that doesn’t feel like a chore.