Onion Soup Pot Roast (Slow Cooker)
Ingredients
3-4 lb (1.4-1.8 kg) beef chuck roast
1 packet (about 1 oz/28 g) dry onion soup mix
1 cup beef broth
2 tablespoons Worcestershire sauce
2 tablespoons unsalted butter
1 tablespoon olive oil (optional, for searing)
1 teaspoon garlic powder
½ teaspoon black pepper
1 lb (450 g) baby potatoes, halved (optional)
4 carrots, peeled and cut into large chunks (optional)
1 large onion, sliced
Instructions
Season the roast: Sprinkle the roast with garlic powder and black pepper.
Sear (optional): Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2-3 minutes per side until browned.
Prepare the slow cooker: Place the sliced onions, carrots, and potatoes (if using) in the bottom of the slow cooker.
Add the roast: Set the roast on top of the vegetables.
Mix the sauce: In a bowl, whisk together the beef broth, Worcestershire sauce, and dry onion soup mix. Pour over the roast.
Top with butter: Place the butter on top of the roast.
Cook:
Low: 8-10 hours (recommended)
High: 4-5 hours
Shred or slice: Once the roast is fork-tender, shred it or slice it against the grain.
Optional Gravy
Remove 2 cups of the cooking liquid.
Whisk together 2 tablespoons cornstarch with 2 tablespoons cold water.
Bring the cooking liquid to a simmer in a saucepan, then whisk in the cornstarch slurry.
Cook for 2-3 minutes until thickened.
Serving Suggestions
Serve with:
Mashed potatoes
Buttered egg noodles
Rice
Crusty bread
Steamed green beans or roasted vegetables
Servings: 6-8
Prep Time: 10 minutes
