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Best Crock Pot French Onion Pot Roast

Best Crock Pot French Onion Pot Roast for Effortless Flavor

This Best Crock Pot French Onion Pot Roast combines the beloved flavors of French onion soup with slow cooking for a comforting meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 2-3 pounds Chuck Roast A cut that provides tenderness and flavor.
  • 1 tablespoon Vegetable Oil Use for searing; substitute with olive oil for a healthier option.
For the Onion Mixture
  • 2 medium Onions Thinly sliced; can use sweet onions for a milder taste.
  • 3 cloves Garlic Minced; garlic powder can serve as a quick substitute.
For the Soup Base
  • 1 can Condensed French Onion Soup Provides moisture and richness.
  • 1 teaspoon Dried Thyme Herb for complexity; fresh herbs may be used.
  • 1 teaspoon Dried Rosemary Herb for complexity; fresh herbs may be used.
For Seasoning
  • 1 teaspoon Kosher Salt Essential for basic seasoning; adjust to taste.
  • 1 teaspoon Black Pepper Essential for basic seasoning; adjust to taste.
  • 1 tablespoon Unsalted Butter Adds richness to the gravy; can be omitted.
For Thickeners
  • 2 tablespoons Cornstarch For thickening the gravy; mix with water.

Equipment

  • Slow Cooker
  • Skillet
  • mixing bowl

Method
 

Preparation Steps
  1. In a large mixing bowl, combine the sliced onions, minced garlic, dried thyme, and dried rosemary.
  2. Lightly coat the bottom of your slow cooker with vegetable oil and layer half of the onion mixture at the bottom.
  3. Pat the chuck roast dry with paper towels and season generously with salt and pepper. Heat vegetable oil in a skillet, sear the roast on all sides for about 5 minutes.
  4. Transfer the seared roast to the slow cooker, placing it on top of the onion mixture. Cover it with the remaining onion mixture and then pour the condensed French onion soup over the top.
  5. Cover with the lid and cook on low for 6 to 8 hours, or high for 4 to 6 hours.
  6. After cooking, remove the roast and mix cornstarch with water to create a slurry, stirring it into the pot juices until thickened.
  7. Return the shredded meat to the slow cooker and allow it to absorb the gravy.
  8. Serve with caramelized onions and gravy, garnished with fresh parsley if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 3gVitamin A: 10IUVitamin C: 5mgCalcium: 2mgIron: 15mg

Notes

Perfect for meal prep; flavors improve after resting overnight.

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