Slow Cooker 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 the fuss! This flavorful 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!

A fork placed in a serving of shredded French Onion Pot Roast.

FREQUENTLY ASKED QUESTIONS:

What if I can’t find Beefy Onion Soup?

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.

Can I use fresh herbs instead of dried ones?

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.

How do I serve French Onion Pot Roast?

I love to serve this over mashed potatoes, but it is also good over egg noodles or rice.

What do I do if the gravy is too thick?

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.

Why do you pat the pot roast with paper towels?

This removes excess moisture from the roast to help create a beautiful browning on the outside. If there is too much moisture, it will just steam and not get to a darker colored brown.

How to store leftovers?

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.

How do I reheat leftovers?

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.

A utensil with a bite of French Onion Pot Roast above a Slow Cooker insert.

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
An onion, garlic, beefy onion soup mix, dried thyme, dried rosemary, condensed french onion soup, chuck roast, kosher salt, black pepper, vegetable oil, unsalted butter, water, and 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.

Looking down on a slow cooker with pot roast, condensed soups, onions, and herbs and spices.

Pat the chuck roast dry with paper towels. Season all over with salt and pepper.

A chuck roast with salt and pepper.

In a large skillet over medium-high heat, add the oil. Once hot, sear the roast on both sides until golden brown, about 5 minutes total.

A seared pot roast in a skillet.

Place the roast into the slow cooker. Top with the remaining onions. Pour the remaining onion soup on top.

pot roast added to oval slow cooker with onions added 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.

Looking down on a Slow Cooker full of pot roast, condensed soup, onions, spices, and sliced ​​butter.

Take the roast out of the cooker and set aside. Pour the liquid 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.

Looking down on a crockpot full of French Onion Pot Roast.

When ready, serve with parsley to garnish.

A serving of Slow Cooker French Onion Pot Roast over a bed of mashed potatoes on a plate.

CRAVING MORE RECIPES?

A plate of mashed potatoes covered with French Onion Pot Roast and sauce on top.

Slow Cooker 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?

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Courses: Main course

Cuisine: American

Keyword: Slow Cooker French Onion Pot Roast

Prep Time: 10 minutes

Cook Time: 8 hours 10 minutes

Total Time: 8 hours 20 minutes

Servings: 4 servings

Calories: 1369kcal

Author: Brandie @ The Country Cook

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Instructions

  • 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 hot, sear the roast on both sides until 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.

  • Take the roast out of the cooker and set aside. Pour the liquid into aa 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 chopped parsley as a garnish (optional).

Notes

  • You can use regular onion soup mix if you can’t find beefy onion soup..
  • The onions add a 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.
  • Thin out thick gravy by adding a splash of beef stock or water if needed.
  • 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

Calories: 1369kcal | Carbohydrates: 17g | Protein: 112g | Dish: 96g | Saturated Fat: 45g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 41g | Trans Fat: 5g | Cholesterol: 456mg | Sodium: 2073mg | Potassium: 2395mg | Fiber: 2g | Sugar: 4g | Vitamin A: 797IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 12mg

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 can vary quite a bit depending on which brands were used.

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