Simple Onion Soup Mix Pot Roast

Three things stand between you and a tender pot roast: a beef roast, a packet of onion soup mix, and a little water. Oma’s oven method keeps it that simple, no browning and no long ingredient list.

The covered, low-and-slow bake is what works the magic. Sealing the roasting pan traps steam so the meat braises in its own juices, and a couple of slits in the top let the onion seasoning sink in. Over a couple of hours in a low oven, a tough cut breaks down into fork-tender beef.

Reach for a well-marbled chuck roast, since it grows more tender the longer it cooks, while lean cuts dry out. When it is done, the onion soup mix, meat juices, and water have melted into a ready-made gravy. Slice across the grain for the most tender pieces, and skip the salt, since the soup mix brings plenty.

Kitchen Tips

• Keep the pan tightly covered so the roast braises in its own steam and makes its own gravy.
• Use a marbled chuck roast. It turns more tender the longer it cooks, while lean cuts dry out.
• Slice across the grain for tender pieces, and skip extra salt since the soup mix is salty.

Variations

• Add potatoes, carrots, and onion to the pan to make it a full meal.
• Stir cream of mushroom soup into the water for a richer gravy.
• Brown the roast first for a deeper, roasted flavor.