Easy Pot Roast Recipe With French Onion Soup
French Onion Pot Roast – Tender and delicious pot roast recipe cooked to pull-apart perfection in a slow cooker layered with tender onions in a savory sauce. This pot roast is the ultimate easy comfort meal perfect for any night of the week!
This melt in your mouth pot roast recipe is made using a beef chuck roast. It more than exceeded our expectations! It is super flavorful, tender and the best part is it is so easy to make.
We served our French Onion Pot Roast with gravy from the broth it produced while cooking over a bed of creamy mashed potatoes. You can also serve this pot roast with your favorite steamed veggies, a baked potato, a fresh salad and more.
This recipe serves about 4-6 people depending on everyone's appetite. If you are cooking for a crowd, you can double the recipe. To store leftover pot roast: Store completely cooled pot roast in an airtight container for up to 2-3 days in the fridge.
Tools to have on hand to make slow cooker pot roast:
- Slow Cooker – You will need a slow cooker to make this recipe.
- Measuring Cups + Spoons – To properly measure the ingredients for this recipe.
- Cutting Board – To slice your onions and chop fresh herbs.
- Chef Knife – To slice onions and chop fresh herbs.
Ingredients you need to make my Slow Cooker French Onion Pot Roast Recipe:
Chuck Roast – You will need a 2 pound chuck roast for this recipe. It doesn't need to be exactly 2 pounds but close to that amount is good. Look for one with as little fat as possible. However, excess fat can be trimmed off.
Red Onion – You will need one large red onion or equivalent to 2 cups thinly sliced. You can also use white, yellow or sweet onion but I do prefer red in this recipe.
Garlic Cloves – Fresh garlic is best in this recipe.
White Wine Vinegar – If you don't have white wine vinegar, you can also use red wine vinegar.
Worcestershire Sauce – This will be used in the sauce.
Tomato Sauce – This will go into making the sauce to cook your roast in.
Beef Broth – You will need 1 cup of beef broth.
Salt – I used sea salt in this recipe, but you can use any salt you have on hand. This is used to season the chuck roast.
Black Pepper – About a teaspoon of black pepper to season the chuck roast.
Thyme – I used 1/2 tsp fresh chopped thyme, but you can also use 1/4 tsp dried thyme.
Parsley – Fresh chopped parsley is sprinkled on top of the pot roast at the end for a fresh flavorful touch (optional).
Cornstarch/ All-Purpose Flour – You'll need about 1-2 tablespoons of cornstarch to make gravy at the end.
How to make French Onion Pot Roast:
In a small bowl, whisk together tomato sauce, beef broth, minced garlic, thyme, worcestershire sauce and white wine vinegar.
Trim any excess fat off of your chuck roast. Salt and pepper all sides of the roast.
In the bottom of your slow cooker, add half of the sliced red onions. Pour half the sauce over the onions. Place chuck roast on top of the onions and evenly sprinkle remaining onions on top. Pour remaining sauce on top.
Cover and cook on high for 4 hours or on low for 7 hours. When ready, roast will be fork tender.
Serve pot roast with gravy over a bed of mashed potatoes with a sprinkle of fresh parsley(optional). Enjoy!
To make gravy for the pot roast: Use 1 tablespoon of cornstarch or flour per 1 cup of sauce from the slow cooker. Heat over low heat stirring frequently until sauce lightly thickens.
**Recipe notes: Pro Tip! PRIOR TO MAKING GRAVY – IF YOUR SAUCE TURNS OUT GREASY(chuck roast is a fatty cut of meat), separate sauce from pot roast and pour into a tall clear container. Place in the fridge to allow the grease to float to the top of the container. It will lightly harden when separating from broth making it easier to separate. Then, scoop or ladle out the grease. Now, you have a nice grease-free broth to make your gravy with.
How to make Pot Roast in the Instant Pot/Pressure Cooker:
Cook on "high" or "manual" mode for 1 1/2 hours. Let pressure release naturally when done (about 15 minutes). When done, shred beef with two forks.
My favorite side dishes to serve with pot roast:
Creamy Mashed Potatoes – Easy, creamy, buttery mashed potatoes sprinkled with fresh parsley. When it comes to mashed potatoes, the more butter the better! Add a little cream cheese and sour cream and you have the most satisfying mashed potatoes.
Roasted Rosemary Garlic Potatoes – Fresh rosemary and garlic baked red potatoes with a light golden crisp on the outside and soft on the inside.
Balsamic Glazed Carrots – Quick and easy balsamic glazed baby carrots with a hint of lemon and honey. These are perfect for a healthy side dish to pair with your lunch or dinner!
If you enjoyed this recipe, here are a few more Crockpot recipes I think you'll love:
Slow Cooked Tender London Broil – This London broil recipe is super easy and absolutely melt in your mouth delicious. The flavor is slightly sweet but mostly savory. If you are looking for a tender, pull-apart London broil recipe that takes very little effort from start to finish, look no further!
Slow Cooker Tender Short Ribs – English cut short ribs seared in a cast iron skillet then cooked low and slow in a red wine sauce.
Crockpot Italian Meatballs – Homemade Italian meatballs are the perfect easy weeknight meal cooked low and slow in your slow cooker. Serve on a bed of warm spaghetti or on toasty buns for a delicious meatball sandwich.
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French Onion Pot Roast
Tender and delicious pot roast recipe cooked to pull-apart perfection in a slow cooker layered with tender onions in a savory sauce.
Course Main Course
Cuisine American
- 2 lb Chuck Roast
- 2 cups Red Onion thinly sliced
- 3 Garlic Cloves minced
- 1 tbsp White Wine Vinegar
- 1 tbsp Worcestershire Sauce
- 1/4 cup Tomato Sauce
- 1 cup Beef Broth
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/2 tsp Fresh Thyme chopped, or 1/4 tsp dried
- 2 tsp Fresh Parsley chopped
- 1-2 tbsp All-Purpose Flour or cornstarch
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In a small bowl, whisk together tomato sauce, beef broth, minced garlic, thyme, worcestershire sauce and white wine vinegar.
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Trim any excess fat off of your chuck roast. Salt and pepper all sides of the roast.
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In the bottom of your slow cooker, add half of the sliced red onions. Pour half the sauce over the onions. Place chuck roast on top of the onions and evenly sprinkle remaining onions on top. Pour remaining sauce on top.
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Cover and cook on high for 4 hours or on low for 7 hours. When ready, roast will be fork tender.
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To make gravy for the pot roast: Use 1 tablespoon of cornstarch or all-purpose flour per 1 cup of sauce from the slow cooker. Heat over low heat stirring frequently until sauce lightly thickens.
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Serve pot roast with gravy over a bed of mashed potatoes with a sprinkle of fresh parsley(optional). Enjoy!
**Recipe notes: Pro Tip! PRIOR TO MAKING GRAVY – IF YOUR SAUCE/BROTH TURNS OUT GREASY AFTER COOKING(as chuck roast is a very fatty cut of meat), separate sauce from pot roast and pour into a tall clear container. Place in the fridge to allow the grease to float to the top of the container. It will lightly harden when separating from broth making it easier to separate. Then, scoop or ladle out the grease. Now, you have a nice grease-free broth to make your gravy with.
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Source: https://amandacooksandstyles.com/french-onion-pot-roast/
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