Slow cooker pot roast onion soup mix recipe
by Swati M.

Slow cooker pot roast onion soup mix recipe

  • Course Beef, Dinner
  • Cuisine American, Western

When this fabulous tender pot roast slow cooked along with veggies and by adding the gravy on top of it makes a remarkable taste. When you are ready for enjoying a mouthwatering dish with your family for a dinner, make this slow cooker pot roast onion soup mix recipe for a wonderful taste.

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Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Servings 6 People
Calories 342 kcal

Ingredients

  • 2 cups of chicken broth or beef meat
  • 3 lbs beef chuck roast boneless
  • 1 bay leaf
  • 2 onions
  • 3 medium sized carrots
  • 3 parsnips
  • 2 tbsp of cooking oil avocado, clarified butter or coconut oil
  • 3 tbsp of onions soup mix
  • 2 celery stalks chopped
  • 4 cloves of garlic chopped and crushed
  • Kosher salt
  • Black pepper to taste

Instructions

  1. If you have stored the roast in fridge, pull out and let it sit at the room temperature. Smear with black pepper and salt gently all over the roast and set it aside.

  2. Now, if you want to you can make homemade onion soup mix. It won't take more than a minute if you have the spices on hand. Use this time to peel the vegetables, chopping the ingredients, etc,

  3. Use 1 tablespoon of onion soup mix and sprinkle all over the roast on all sides.

  4. Take a skillet and heat it over medium flame. Add one tablespoon of oil and add the roast to the skillet.

  5. Flipping in between, cook both the sides for 2 minutes so they become tender from all sides. You can either choose the big size or give them more than and once flipping give less time to the small size. Sift the roast to slow cooker now.

  6. Turn the flame to medium low and add 1 tablespoon if oil, if requires.

  7. Now add the onions to the skillet. Check for seasoning.

  8. Stir and cook for 2 minutes then remove the onions from the skillet. Sift it to the pot roast in slow cooker.

  9. Do the same process to the other veggies you have. (Parsnip, celery and carrots) sift these to pot roast in slow cooker as well.

  10. Take 2 cups of chicken broth and add 1/4 cup to the skillet. Reserve the remaining.

  11. Using a spoon stir the skillet and add the onion soup mix. Give it a good mix then add the reserve chicken broth to the skillet. Mix everything again.

  12. Wait until skillet comes to boil. Once it starts bubbling. Sift it to slow cooker over the vegetables we have there. Cover using the lid and cook it for now next 8 to 10 hours. If you are in hurry turn the flame to high and cook it for 4 to 5 hours.

  13. Serve the pot roast shredded with juice on top of it. In alternate way, use juices as gravy using cornstarch.

Recipe Notes

Make a roux by adding the butter with the flour or use cornstarch to make a fine gravy by adding to water. You need to check for the amount you are going to use to make the gravy.

If you want to fast cook this slow cooker dish take the flame to high and cook for 4 to 5 hours or until the meat fall apart or completely cooked.