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slow cooker pot roast with onion soup mix

Slow Cooker Pot Roast with Onion Soup Mix

This Slow Cooker Pot Roast with Onion Soup Mix is so much more than a regular pot roast. It uses a homemade french onion soup mix that’s beyond easy to throw together. Then just rub it all over the chuck roast, add some beef broth and Worcestershire sauce, and set it and forget it! By the end of the busy workday, you’ll come home to a delicious pot roast that you can use in a variety of ways. Trust me; your family will want this to be a regular rotation on the meal plan!
5 from 1 vote
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Course: crockpot recipes, dinner recipe, dinner recipes, slow cooker, slow cooker beef recipe, slow cooker recipe
Cuisine: American
Keyword: crockpot pot roast with onion soup mix, slow cooker pot roast, slow cooker pot roast with onion soup mix
Prep Time: 10 minutes
Cook Time: 10 hours
Total Time: 10 hours 10 minutes
Servings: 10 people
Calories: 295kcal


  • 6 qt Slow Cooker
  • Small and large mixing bowls
  • Tongs


  • 3 tablespoons dried minced onion
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • ½ teaspoon celery seed powder
  • ½ teaspoon ground pepper
  • 2 teaspoons salt divided
  • 1 teaspoon oregano
  • 2.5 - 3 lb chuck roast
  • 1 tablespoon Worcestershire sauce
  • 2 cups beef broth


  • Make the homemade french onion soup mix by mixing the dried onion, onion powder, celery seed powder, ground pepper, ½ teaspoon of salt, and oregano.
  • Rub the dry mixture all over the chuck roast and place the beef into the slow cooker insert.
  • Whisk together the Worcestershire sauce and beef broth then pour into the slow cooker insert.
  • Place the lid on and then set it to cook for 8-10 on low or 5-6 hours on high. The beef should be very pull apart, fork-tender, and shred easily when done.
  • Remove the beef and place it into a bowl. Using two forks, shred the beef. Mix in some of the juices from the slow cooker and stir in the rest of the salt. Start with 1/2 teaspoon of salt and add in the rest if you need to.


Here are a few tips on how you can meal prep this chuck roast recipe:
  • Prep the ingredients the night before in the slow cooker insert. This recipe is already so easy to prepare, but if you don’t want to fuss with it in the morning, get it ready before bed. Then, get the slow cooker started before you head for work in the morning.
  • Cook on the weekend. If you want to make sandwiches during the week or just heat and eat, you can make this pot roast on the weekend and then store it in the fridge for dinners during the week.
  • Prep sides to have ready. When I know we will eat these as sandwiches during the week, I’ll make the onions and peppers ahead of time to put together the sandwiches at dinner time quickly. Or, I’ll make mash potatoes, rice, or other sides to have ready to heat up for dinner during the week.
How to freeze
One of my favorite ways to make-ahead this recipe is to freeze the cooked shredded pot roast into portions. 
You can put it into freezer bags or freeze it into portions using silicone freezer trays like these Souper Cubes. To reheat, place the frozen beef in the microwave and heat for 3-4 minutes or until hot. Use in rice bowls, on sandwiches, or in a wrap.


Serving: 1g | Calories: 295kcal | Carbohydrates: 3g | Protein: 22g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 101mg | Sodium: 582mg