Easy Crockpot French Onion Pot Roast Recipe

Published May 3, 2024 By Elle Ann

Image credit: The Country Cook via her official website

Can’t decide between French onion and pot roast? Why not serve them both instead? Yes, you can put the two delicious dishes together to make one incredibly-tasting dish. Learn how now with this recipe by The Country Cook on YouTube and give it a try, you won’t regret it!

This dish is super easy to make with the help of your crockpot and it doesn’t even require that much effort to prepare, so you can relax or do other things while you wait for this to cook. This pot roast version has super tender meat and flavorful gravy that you won’t be able to stop eating.

Ingredients for Crockpot French Onion Pot Roast

1 large onion, thinly sliced
4 cloves of garlic, minced
1oz packet of beefy onion soup mix
1 tsp of dried thyme
½ tsp of dried rosemary
2 (10.5oz) cans of condensed French onion soup, divided
2-3 pounds of chuck roast
1 tsp of kosher salt
1 tsp of black pepper
2 tbsp of vegetable oil
½ cup of unsalted butter, thinly sliced
¼ cup of water
2 tbsp of cornstarch
Freshly chopped parsley, for garnish, optional

How to Make Crockpot French Onion Pot Roast:

Step 1

Add the sliced onion, minced garlic, beefy onion, dried thyme, and dried rosemary soup mix in a bowl, then give them a good mix to combine, and add half of it to the bottom of a crockpot greased with a nonstick cooking spray. Spread the onion mixture evenly, then add 1 can of condensed French onion soup, and set them aside.

Step 2

Pat the chuck roast dry with paper towels, then season all sides with salt and pepper and set it aside. Place a large skillet on a stove over medium-high heat, then add vegetable oil, once hot, sear the beef for about 2 to 3 minutes per side until evenly browned. Place the roast in the crockpot, then put the remaining onion mixture on top, and pour in the other can of condensed French onion soup.

Step 3

Add the unsalted butter all over the top, then cover the crockpot with the lid, and cook the meat on a low setting for about 6 to 8 hours or on a high setting for about 4 to 6 hours until tender. Remove the meat from the crockpot, then shred it on a large plate, and pour the liquid into a skillet.

Step 4

Place the saucepan on a stove over medium heat, then in a small bowl, mix the cornstarch and water until combined, and once the liquid is simmering pour in the slurry while stirring constantly. Continue to simmer until thickened, then place the shredded meat back into the crockpot and pour in the gravy, then set the crockpot to warm, and serve. Enjoy!