Mouthwatering and effortlessly delicious, this roast recipe with onion soup mix is your ticket to a hearty meal that’s packed with flavor. Perfect for busy weeknights or lazy weekends, it’s a foolproof way to impress without the stress.
Why This Recipe Works
- The onion soup mix acts as a flavor powerhouse, infusing the meat with a savory depth that’s hard to resist.
- Slow roasting ensures the meat is tender and juicy, falling apart with just a fork.
- It’s incredibly versatile, allowing you to use whatever cut of meat you have on hand.
- The recipe requires minimal prep work, making it perfect for last-minute dinners.
- Leftovers (if any) are just as delicious the next day, making it a great meal prep option.
Ingredients
- 3 lbs beef chuck roast
- 1 packet (1 oz) onion soup mix
- 2 cups beef broth
- 4 carrots, peeled and chopped into 2-inch pieces
- 3 potatoes, diced into large chunks
- 2 tbsp olive oil
- Salt and pepper to taste
Equipment Needed
- Large roasting pan
- Measuring cups and spoons
- Knife and cutting board
- Meat thermometer
Instructions
Preheat and Prep
Preheat your oven to 325°F. While the oven is heating, pat the beef chuck roast dry with paper towels. This helps the seasoning stick better and ensures a nice crust. Season the roast generously with salt and pepper on all sides.
Sear the Meat
Heat 2 tbsp of olive oil in a large roasting pan over medium-high heat. Once the oil is shimmering, add the roast. Sear for about 3-4 minutes on each side, or until a golden-brown crust forms. This step locks in the juices and adds incredible flavor.
Add the Good Stuff
Sprinkle the onion soup mix evenly over the seared roast. Pour in the beef broth around the roast, not directly on top, to keep the seasoning in place. Arrange the chopped carrots and potatoes around the roast in the pan.
Slow Roast to Perfection
Cover the roasting pan with a lid or aluminum foil and transfer it to the preheated oven. Roast for about 3 hours, or until the meat is fork-tender and the internal temperature reaches at least 145°F for medium-rare.
Rest and Serve
Once done, remove the roast from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and flavorful. Serve with the roasted vegetables and a spoonful of the pan juices.
Tips and Tricks
For an even deeper flavor, consider marinating the roast in the onion soup mix and a bit of olive oil overnight. If you’re short on time, increasing the oven temperature to 375°F can reduce cooking time, but keep an eye on the meat to prevent drying out. Adding a splash of red wine to the beef broth can introduce a rich complexity to the dish. For those who love a bit of heat, a sprinkle of crushed red pepper flakes with the onion soup mix adds a nice kick.
Recipe Variations
- Swap the beef chuck roast for a pork loin or chicken thighs for a different protein option.
- Add mushrooms or bell peppers to the vegetable mix for added flavor and color.
- Use cream of mushroom soup instead of beef broth for a creamier sauce.
- For a low-carb version, replace potatoes with turnips or radishes.
- Add a tablespoon of Worcestershire sauce to the broth for an extra umami punch.
Frequently Asked Questions
Can I make this recipe in a slow cooker?
Absolutely! After searing the meat, transfer everything to a slow cooker and cook on low for 8 hours or on high for 4 hours. The result is equally tender and flavorful.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a bit of added broth to keep the meat moist.
Can I use fresh onions instead of onion soup mix?
Yes, but you’ll need to add additional seasonings to match the flavor profile. Try using two large sliced onions and adding garlic powder, onion powder, and a pinch of salt.
Summary
This roast with onion soup mix is a simple yet flavorful dish that’s perfect for any occasion. With minimal prep and maximum flavor, it’s sure to become a family favorite.