Slow Cooker Pot Roast with Homemade Onion Soup Mix - The Rising Spoon

Wednesday, November 9, 2016

Slow Cooker Pot Roast with Homemade Onion Soup Mix

Yum
Fall-apart-tender pot roast cooked in the crock-pot with root vegetables and homemade onion soup mix. This super easy recipe takes about 20 minutes to prep and can be made in as little as 4-5 hours on the high setting or 8-10 on low. Serve it with your favorite mashed potatoes, sweet potatoes, or cauliflower for the best type of comfort food meal. 

Slow Cooker Pot Roast with Homemade Onion Soup Mix

One of my favorite comfort foods is tender, pull-apart pot roast, shredded over hot mashed potatoes and topped with ladles of juice a.k.a. drippings OR a quick homemade gravy...oh, dear. It's the type of comfort food meal that sings to my soul.

Growing up in Kansas, my aunt used to slow cook a chuck roast on the stove top every once in awhile. She'd always layer it with carrots + huge chunks of chopped potatoes before placing a lid on top to let it do its thing. A perfect stick-to-your-bones, meat n' potatoes kinda meal.

As a kid, I always cherry-picked big chunks of meat and potatoes out of the pot come mealtime, piled them onto a plate, sprinkled them generously with salt, and then dunked every bite in ketchup! Ack. Don't judge.

These days I'm all about slow cooked pot roast with red wine, broth, and herbs made in the slow cooker or Dutch/French oven. (And no ketchup.) Yum, yum, yum! 

But a person can only eat the same ol' pot roast for so long before they decide to experiment, right? That, and I don't always have wine on hand when I get a sudden hankering for slow cooked beef. 

Easy Slow Cooker Pot Roast with Onion Soup Mix

That's how this recipe came to be. I was out of wine and decided to surf Pinterest for slow cooker pot roast recipes that used other seasonings. I found this pot roast recipe and thought it looked amazing, but didn't want to use any canned cream of mushroom soup or dry onion soup packages (both typically contain a ton of sodium, additives, preservatives, etc.) 

So, I looked up how to make homemade onion soup mix using real food ingredients (thankfully there are a ton out there with varying spices) and settled on this recipe from The Gracious Pantry.

Why this one? It only took me a few minutes to mix together using spices I already had on hand (except for dried onion flakes) and I love that it contains dried turmeric, which is so good for you! I definitely recommend giving it a try if you're looking for a healthier alternative to the dry onion soup packets they sell at the store.

I made sure to apply some to the outside of the roast before searing it (for extra flavor) and then added the rest to the broth to infuse the veggies and beef. From there, I added my normal pot roast mix-ins: sliced onions and root vegetables (carrots and sweet + spicy parsnips--mmmmm), which I sauteed first in a bit of cooking oil. 


Fall-apart-tender pot roast cooked in the crock-pot with root vegetables and homemade onion soup mix. This super easy recipe takes about 20 minutes to prep and can be made in as little as 4-5 hours on the high setting. Serve with your favorite mashed potatoes for the best comforting meal.

If you're waiting for me to mention how I add the potatoes to the slow cooker...well, I don't! I know it's really popular and a total time-saver to cook potatoes with the meat, but I actually prefer to fix them separately.

What? You think I'm a total weirdo? Pssssssshhh. 

Here's my logic: 1) Mashed potatoes are the perfect vessel for pot roast juices and homemade gravy. 2) When you cook the carrots, onions & potatoes all together, they end up tasting the same.

I happen to enjoy a little variety in my meals. Hence why I'm pro potatoes on the side. Nothing wrong with that. Plus, it gives you the flexibility to switch it up with other mashed sides like cauliflower, sweet potato, or even squash! So many delicious options.


Ohhhh...and I should probably tell you that if you're short on time and not so good at planning ahead (me!), you can totally make slow cooker pot roast on the HIGH setting in about 4-5 hours. Pot roast purists might think that's blasphemous of me to suggest, but it works when you're pressed for time!

So...are you ready to nosh on some savory melt-in-your-mouth beef with tender vegetables and creamy mashed potatoes on the side? Let's make it happen!




Slow Cooke Pot Roast with Vegetables and Onion Soup Mix



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yield: Serves 6print recipe

Slow Cooker Pot Roast with Homemade Onion Soup Mix

prep time: 20 MINScook time: 9 hourtotal time: 9 hours and 20 mins
Fall-apart-tender pot roast cooked in the crock-pot with root vegetables and homemade onion soup mix. This super easy recipe takes about 20 minutes to prep and can be made in as little as 4-5 hours on the high setting. Serve with your favorite mashed potatoes for a comforting meal. (Gluten-Free, Grain-Free, Dairy-Free & Whole30)

INGREDIENTS:

  • 3 lb boneless beef chuck roast
  • 2 tablespoons of cooking oil (like avocado oil, butter, ghee or coconut oil)
  • 3 tablespoons of homemade onion soup mix (or store-bought)
  • 2 medium onions
  • 3 carrots
  • 3 parsnips
  • 2 celery stalks
  • 2 cups of beef or chicken broth (I typically use homemade)
  • 3 cloves of garlic, peeled and crushed
  • 1 bay leaf
  • Salt & pepper, to taste (this will vary based on whether you use homemade stock & onion soup mix)
Recommended Equipment
  • slow cooker (I have THIS ONE and love it)

INSTRUCTIONS:

  1. Pull the roast out of the fridge, sprinkle all sides with salt & pepper to taste, and set aside for about 10 minutes to warm up. Meanwhile, make the homemade onion soup mix (this should only take about 1-2 minutes using spices you have on hand). Use this time to also prep the veggies by peeling the onions then slicing them into wedges, chopping the celery, then peeling and chopping the carrots and parsnips. (Make sure to save all the veggies scraps to use for homemade stock.)
  2. Measure out 1 tablespoon of the onion soup mix and sprinkle it on all sides of the roast, pressing the seasonings down into the meat if need be. Heat a skillet or large pot to just over medium heat, add 1 tablespoon of cooking oil, then place the roast into the pan. Sear all sides of the roast using tongs to flip the meat (I let the big sides cook for 1 1/2 minutes and the other sides for 30-45 seconds), then transfer to the slow cooker.
  3. Reduce heat to medium-low, measure in another tablespoon of cooking oil (if necessary), add in the onions, season to taste with salt & pepper and saute, stirring occasionally, for 2 minutes. Remove the onions from the skillet and place around the pot roast in the slow cooker. Repeat process with carrots, parsnip & celery (all together), then place in the slow cooker, as well.
  4. Measure 2 cups of the broth into a cup or bowl, then pour about 1/4 cup into the skillet. Use a wooden spoon to scrape up the fond (flavorful beefy bits) from the bottom of the skillet, then add the remaining 2 tablespoons of onion soup mix into the skillet and slowly pour in the rest of the broth while stirring. Let the broth warm up for a few minutes (no need to bring it to a simmer) then pour into the slow cooker over the veggies. Cover with the slow cooker lid and cook on low for 8-10 hours OR on high for 4-5 hours, or until the meat is fall-apart-tender and the veggies are fully cooked.
  5. Serve the pot roast shredded or in big chunks with extra drippings/juices poured over it. Alternately, you can use the drippings/juices to make a quick homemade gravy using a roux or cornstarch (see notes below) to pour over it.
Created using The Recipes Generator
Side Dish Recommendations: 

Notes & Tips
  • If you want to use the drippings/juice to make a gravy you can either make a roux (using flour + butter) or a quicker gravy with cornstarch mixed in water. This is my favorite homemade gravy recipe using flour (I tweak it based on the amount I want to make & the type of drippings I'm using). 
  • When I don't have time to do it that way, I will instead do 1 cup of drippings (fat included - I don't measure) + 1 cup of broth heated in a skillet, mix 2 tablespoons of cornstarch with 1/4 cup of cold water, then pour that into the drippings, stirring constantly until thick (about 2-3 minutes). I then season to taste with salt & pepper. 

I'd like to hear from YOU!

What are your favorite sides to serve with pot roast?


Fall-apart tender pot roast cooked in the crock-pot with root vegetables and homemade onion soup mix. This super easy recipe takes about 20 minutes to prep and can be made in as little as 4-5 hours on the high setting. Serve with your favorite mashed potatoes  for a comforting meal.


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Elaina Newton is the creator, writer, and foodie behind the blog, The Rising Spoon. She's a self-taught cook and passionate about spreading basic cooking skills and information about real foods. She loves reading fiction, crafting, video games, dark roast coffee, cats, and rainy days. Connect with her on Pinterest, Facebook, Google +, and Twitter

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