Slow Cooker French Onion Pot Roast (+Video)
This Slow Cooker French Onion Pot Roast is easy to make and so flavorful. It just falls apart and melts in your mouth! What’s not to love?
TENDER AND FLAVORFUL POT ROAST RECIPE
Slow Cooker French Onion Pot Roast is the perfect melt-in-your-mouth meal when you want to make a delicious dinner without all of the fuss! This flavorsome recipe features tender beef, sweet onions, and richly-flavored seasonings to name a few things. Slow cooking everything allows the ingredients time to develop their tantalizing aromas for a mouth-wateringly tasty dish that will truly have your family asking for more!
FREQUENTLY ASKED QUESTIONS:
Don’t worry y’all, you can still make this pot roast! If you don’t have it or can’t find beefy onion soup mix, regular onion soup mix will work.
Sure thing! Triple the amount of thyme and rosemary if you would like to use fresh herbs instead of dried herbs. You can also try adding some other herbs like parsley, chives, tarragon, or even oregano.
I love to serve this over mashed potatoes, but it is also good over egg noodles or rice.
If the gravy is too thick, add a splash of beef stock or water to loosen it up. This is especially helpful when reheating leftovers.
This removes excess moisture from the roast to help create a beautiful browning on the outside. If theres too much moisture, it will just steam and not get to a darker colored brown.
Once the leftovers have cooled, transfer them to an airtight container and keep it in the fridge for up to 3 days.
You can freeze leftovers for up to 3 months. Remove them and let the leftovers thaw in the fridge overnight before reheating.
Reheat leftover pot roast with the gravy by tossing it back in the slow cooker, placing it in a skillet on the stovetop, or use the microwave and a microwave safe bowl. If the gravy is too thick when reheating, add a splash of beef stock or water to thin it out some.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- onion
- cloves garlic
- beefy onion soup mix
- dried thyme
- dried rosemary
- condensed french onion soup
- chuck roast
- kosher salt and black pepper
- vegetable oil
- unsalted butter
- water
- cornstarch
HOW TO MAKE SLOW COOKER FRENCH ONION POT ROAST
In a large bowl, mix together the sliced onion, garlic, soup mix, thyme, and rosemary until combined.
Spray the body of an 8-quart slow cooker with cooking spray. Add half of the onion mixture to the body of the cooker. Add 1 can of the onion soup on top.
Pat the chuck roast dry with paper towels. Season all over with salt and pepper.
In a large skillet over medium-high heat, add the oil. Once very hot, sear the roast on both sides to golden brown, about 5 minutes total.
Place the roast into the slow cooker. Top with the remaining onions. Pour the remaining onion soup on top.
Add the slices of butter on top of the roast. Cover and cook on low for 6-8 hours or on high 4-6 hours until tender. Do not open the lid while cooking.
Take the roast out of the cooker and set aside on a large plate. Optional: shred the meat. Next, pour the liquid from the slow cooker into a skillet or pot over medium heat. Mix the water with the cornstarch. Once the gravy is simmering, slowly stream in the cornstarch slurry while stirring constantly. Continue to simmer until the gravy has thickened.
You can place the roast back into the slow cooker and top it with the gravy, place on the warm setting until ready to serve.
When ready, serve with parsley to garnish.
CRAVING MORE RECIPES?
Slow Cooker French Onion Pot Roast (+Video)
Ingredients
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 ounce packet beefy onion soup mix
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 (10.5 ounce) cans condensed French onion soup (divided use)
- 2-3 pound chuck roast
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 Tablespoons vegetable oil
- ½ cup unsalted butter, thinly sliced
- ¼ cup water
- 2 Tablespoons cornstarch
- chopped parsley, for garnish (optional)
Instructions
- In a bowl, mix together 1 large onion, thinly sliced, 4 cloves garlic, minced, 1 ounce packet beefy onion soup mix, 1 teaspoon dried thyme and 1/2 teaspoon dried rosemary until combined.
- Spray the body of an 8-quart slow cooker with cooking spray. Add HALF of the onion mixture to the body of the cooker. Add ONE of the 2 (10.5 ounce) cans condensed French onion soup on top.
- Pat the 2-3 pound chuck roast with paper towels. Season all over with 1 teaspoon kosher salt and 1 teaspoon black pepper.
- In a large skillet over medium-high heat, add 2 Tablespoons vegetable oil. Once really hot, sear the roast on both sides to golden brown, about 5 minutes total (you are not fully cooking the roast, just giving it a good browning on both sides.)
- Place the roast into the slow cooker. Top with the remaining onions. Pour the remaining can of condensed French onion soup on top.
- Add the 1/2 cup unsalted butter, thinly sliced on top of the roast. Cover and cook on low for 6-8 hours or on high 4-6 hours until tender (DO NOT open the lid while cooking.)
- Take the roast out of the cooker and set aside on a large plate. Shred the meat. Next, pour the liquid from the slow cooker into a a skillet or pot over medium heat.
- In a bowl, mix 1/4 cup water with 2 Tablespoons cornstarch. Once the gravy is simmering, slowly stream in the cornstarch slurry while stirring constantly. Continue to simmer until the gravy has thickened.
- Place the shredded roast back into the slow cooker and top it with the gravy, place on the warm setting until ready to serve.
- When ready, serve with chopped parsley, for garnish (optional.)
Video
Notes
- Browning (searing) is optional but I think it gives it great flavor.
- You can use regular onion soup mix if you can’t find beefy onion soup..
- The onions add deep savory element to the dish but they are definitely not overwhelming so don’t be afraid to use them.
- There’s tons of ways to reheat leftovers! Try using the slow cooker, stovetop, or microwave.
- I enjoy serving this pot roast over mashed potatoes, but it is also good over egg noodles or rice. Feel free to try and see what your favorite way is.
- You can skip the step of thickening the gravy, it is still very good as-is but just on the thin side.
- The butter adds a richness to the dish but if you want to omit it, you can. No need to add anything in its place.
- Storing any leftovers properly helps keep them flavorful. They should be stored in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This is the only Pot roast recipe I use! Time and time again, it never disappoints!
This was the most delicious pot roast EVER! So tender and melts in your mouth. I will make this again.