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Crock Pot French Onion Pot Roast

Crock pot French onion pot roast with caramelized onions and gravy
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Set-it-and-forget-it slow cooker dinner. Tender chuck roast with caramelized onions, French onion soup, and rich gravy for ultimate comfort.

Ingredients

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  • 1 oz packet beefy onion soup mix
  • 4 garlic cloves, minced
  • 1/2 tsp dried rosemary
  • 1 large onion, thinly sliced
  • 1 tsp dried thyme
  • 1 tsp black pepper
  • 2 cans (10.5 fl oz each) condensed French onion soup
  • 2 tbsp vegetable oil
  • 1/2 cup unsalted butter, thinly sliced
  • 1 tsp kosher salt
  • 1 chuck roast (2 to 3 lb, room temperature)
  • 1/4 cup water
  • Chopped parsley for garnish
  • 2 tbsp cornstarch

Instructions

  1. In large bowl, combine thinly sliced onion, minced garlic, beefy onion soup mix, dried thyme, and dried rosemary. Toss until well mixed.
  2. Lightly coat inside of 8-quart slow cooker with cooking spray. Add half of onion mixture to bottom. Pour one can of French onion soup evenly over onions.
  3. Pat chuck roast dry with paper towels. Season all over with kosher salt and black pepper. Heat vegetable oil in large skillet over medium-high heat until very hot. Sear roast on both sides until well browned, about 5 minutes total.
  4. Transfer seared roast to slow cooker, placing on top of onion mixture.
  5. Top roast with remaining onion mixture. Pour second can of French onion soup over everything. Arrange butter slices evenly on top of roast.
  6. Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours until meat is fork-tender. Don’t open lid during cooking.
  7. Remove roast to plate or cutting board. Shred with two forks, pulling apart in opposite directions.
  8. Pour cooking liquid into skillet and bring to simmer over medium heat. In small bowl, mix cornstarch with water to form smooth slurry. Slowly stream into simmering liquid, stirring constantly. Cook until thickened, 3-5 minutes.
  9. Return shredded roast to slow cooker. Pour thickened gravy on top, coating all meat. Switch to warm setting. Plate with gravy and garnish with chopped parsley.

Notes

  • Chuck roast (2-3 lbs) is ideal with good marbling. Don’t trim all fat before cooking as some renders down and adds flavor.
  • Chuck is best for staying tender. Bottom round or rump roast can substitute but may be less tender. Searing creates flavorful crust and locks in juices.
  • Cook on low heat (6-8 hours) to break down tough connective tissue. Don’t add too much liquid as onions and soup release moisture.
  • Don’t lift lid frequently as each peek adds 15-20 minutes cooking time. French onion soup can be replaced with 2 cups beef broth plus extra onion soup mix.

Nutrition

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