Crock Pot French Onion Pot Roast
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!
Best pot roast recipe I have ever made!! I’m making again tonight. Very easy and delicious.
– Lisa
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?
French Onion Pot Roast
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.
I just finished making this recipe. My roast was only 2.3 pounds. I only used 1 can of French onion soup and no butter.
It has turned out very good! I’m glad I checked it at the 5 hour mark as it was done. I poured the juice in a pot to thicken it and added a tablespoon of butter at the end.
I can’t wait to hear what the 2 people having dinner with me think of it. It’s ready a few hours before dinner but I had a taste and it’s pretty darn good. I’m anxious to have it at dinner time with mashed potatoes.
One thing I find with crockpots these days is even on low they run pretty hot. Most things I cook in mine (I have 2 different sizes) are ready long before the time the recipe calls for.
can I put this together the night before then start it in the morning
Do you think it would be okay to a some red wine to this recipe? If so how much?
I’m sure you could but I haven’t tried it so really couldn’t say – I’m sorry
Could I add some potato, celery, and carrot to this?? Would I need to add any additional liquid?? Thanks!
I am sure you could but I have not tested this with added vegetables, I’m sorry! Perhaps someone on here has already experimented with that and can give some guidance on how it worked for them 🙂
Another delicious recipe!!!
I brought this to a Packer football party and served at over buns with freshly shredded Swiss. Packer fans loved these sandwiches, the slow cooker was empty by halftime.
Thank you so much Brandie for all your amazing recipes
It was relativley easy and delicous!
son and boyfriend loved it!
This was delicious! I was afraid it would taste too salty with the soups, but it didn’t. The only change I made was I cut the butter down to 1/4 cup, sliced in to 8 thin slices. Honestly, I don’t think I’d miss it if I left it out. I will make this again.
Hi! My store didn’t carry the beefy onion soup mix just the normal onion soup mix. Do you think it will be okay? I’m excited to try
That’ll be fine! We just like that additional beefiness added but regular onion soup works just fine 🙂
Best pot roast recipe I have ever made!! I’m making again tonight. Very easy and delicious.
Do you have directions for cooking it in the oven?
I haven’t tested this in the oven but I imagine you could use the times in other oven pot roast recipes and apply it to this one 🙂
Add some cornbread and you have some excellent leftovers.
This looks mouthwatering amazing but If I want to cook a 3-4 lb roast, do I need to double everything else as well?
Thanks, can’t wait to try this.
I don’t think I would because you’d run the risk of it coming out too salty…unless you can find low/no sodium options.
It’s cooking! I’m salivating! This is my third time making it and my family loves it. So much flavor. I have even frozen half of the roast and half of the gravy and it thaws and reheats great. This comfort food at its best. Thank you for another favorite!
Love hearing that Rhonda – yay!! Thank you!
made this before, making this again as I type. it’s delicious!
I will be doing this again. It was very good.
We love this one! It is super easy and delicious.
Looks Great – One thing I would do is after you sear the roast I would add one of the cans of soup into the pan and cook for a few minutes then add into the crock pot .
Consider it a flavor enhancer
Thanks
rickk
My God this amazing. Mouth watering delicious. So so glad I found these recipes!
Thanks so very much Jess! That means so much!
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.