Pot Roast with Onion Soup Mix Slow Cooker

Pot Roast with Onion Soup Mix Slow Cooker. Your slow cooker pot roast uses just 6 things you likely have around the house. It’s awesome for days when you’re running around. Pop in a raw chuck roast, toss on onion soup mix plus 4 quick helpers, and walk away. Come dinner, your kitchen smells just like Grandma’s cozy Sunday dinner. The meat gets tender and breaks apart so easy. This is a hug-in-a-bowl Midwestern pot roast—speedy for busy nights, special enough for visitors.

Serves: 6

What You Need

• 3 to 4 pounds boneless beef chuck roast

• 1 packet (1 ounce) dry onion soup mix

• 1 can (10.5 ounces) cream of mushroom soup

• 1 cup beef broth (or water)

• 1 tablespoon Worcestershire sauce

• 1 tablespoon olive oil (or melted butter)

How to Make Pot Roast with Onion Soup Mix Slow Cooker

1. Put the raw chuck roast at the bottom of your 5- to 7-quart slow cooker. Trim off any big fatty spots if you want, or leave them—up to you.

2. Pour a little olive oil over the meat’s top. This makes it stay juicy and yummy while cooking.

3. Shake the onion soup mix all over the top. Let bits slide down the sides for flavor everywhere.

4. Grab a bowl and blend the cream of mushroom soup, beef broth, and Worcestershire sauce. Stir till it’s pretty smooth—don’t worry if it’s not perfect.

5. Pour that blend on the roast and all around it. Wiggle some under the edges if you can. No stirring needed—the meat will swim in the goodness.

6. Snap on the lid. Set to LOW for 8 to 10 hours, or HIGH for 4 to 5 hours. Test by poking with a fork; it should shred super easy.

7. Grab two forks and tear the roast into pieces inside the cooker. Mix it up with the tasty onion-mushroom gravy. Sprinkle salt or pepper to taste.

8. Dish it out with lots of gravy on top. Want thicker gravy? Ladle out 1 cup hot juice, stir in 1 tablespoon cornstarch till smooth, add it back, and heat on HIGH 10 minutes.