Crock Pot French Onion Pot Roast
A hands-off, flavor-packed pot roast slowly cooked with French onion soup and caramelized onions for a comforting meal.
Ingredients
Main Ingredients
- 1 packet beefy onion soup mix
- 4 cloves garlic, minced
- 1/2 tsp dried rosemary (freshly dried preferred) or 1 tsp fresh, minced
- 1 large onion, thinly sliced
- 1 tsp dried thyme or 1 tsp fresh thyme leaves
- 1 tsp black pepper
- 2 cans condensed French onion soup (10.5 fl oz each)
- 2 tbsp vegetable oil or a neutral oil like canola
- 1/2 cup unsalted butter (thinly sliced) Kerrygold preferred for flavor
- 1 tsp kosher salt adjust to taste
- 1 chuck roast (2 to 3 lb) at room temperature
- 1/4 cup water
- 1 tbsp chopped parsley for garnish
- 2 tbsp cornstarch for slurry with water
Instructions
Preparation
- Pat the chuck roast dry with paper towels and season lightly with kosher salt and black pepper to improve searing.
- Heat vegetable oil in a skillet over medium-high heat. Sear the roast for 2–3 minutes per side until browned, then transfer to the slow cooker.
Caramelizing Onions
- Reduce heat to medium, add butter to the skillet. When melted, add thinly sliced onion and a pinch of salt. Cook, stirring, until onions are deeply golden and caramelized, about 12–18 minutes.
- Stir in garlic, thyme, and rosemary, cooking for 30 seconds until fragrant.
Slow Cooking
- Pour the caramelized onions over the roast in the slow cooker. Sprinkle the beefy onion soup mix on top.
- Add both cans of condensed French onion soup and water to the slow cooker, spooning some liquid over the roast to coat.
- Cover and cook on LOW for 8–10 hours, on HIGH for 4–5 hours, until the roast is fork-tender.
- Remove the roast to a cutting board and tent with foil. Skim excess fat from the cooking liquid if desired.
Thickening the Gravy
- Make a cornstarch slurry by mixing cornstarch with cold water until smooth. Stir into the hot cooking liquid and cook on HIGH for 10–15 minutes to thicken.
- Return the roast to the gravy to warm and coat or shred the meat and stir it back into the sauce. Garnish with chopped parsley before serving.
Notes
For best flavor, sear the roast and caramelize the onions slowly. Variations include adding broth or mushrooms for extra flavor. Leftover roast can be enjoyed over mashed potatoes or in sandwiches.