French Onion Pot Roast
A cozy meal perfect for Sunday dinner, combining tender chuck roast and caramelized onions with the deep flavors of French onion soup.
Equipment
- Slow Cooker or Dutch Oven
- Skillet (for searing)
- Knife and cutting board
Ingredients
- 3 lbs chuck roast preferably boneless
- 1 package Lipton onion soup mix
- 2 cans 10.5 oz each French onion soup
- 2 tbsp Worcestershire sauce
- 4 cloves fresh garlic minced
- 2 tsp fresh thyme
- 2 cups beef stock
- 4 large yellow onions for caramelizing
Instructions
- Sear the Meat: Heat a skillet over medium-high, pat the chuck roast dry and season with salt and pepper. Sear each side for 4 minutes until golden-brown.
- Prepare Aromatics: Slice onions and place them in the slow cooker. Add garlic, thyme, and bay leaves.
- Slow Cook: Place the seared roast on top of the onions and add the French onion soup, Worcestershire sauce, and beef stock.
- Cook: Set the slow cooker to low for 7-8 hours or high for 5-7 hours, until the meat shreds easily.
- Gravy: For a richer flavor, make a cornstarch slurry and stir it into the cooking liquid to thicken.
- Serve: Shred the roast and mix in the gravy, then serve with mashed potatoes or a side of your choice.
Notes
For extra flavor, caramelize the onions beforehand for about 1 hour.
If using a Dutch oven, cook for 2-3 hours at 325°F.
Make ahead by freezing the leftovers for up to 3 months.
If using a Dutch oven, cook for 2-3 hours at 325°F.
Make ahead by freezing the leftovers for up to 3 months.
Nutrition
Serving: 200gCalories: 350kcalCarbohydrates: 15gProtein: 40gFat: 15gCholesterol: 85mgSodium: 850mgPotassium: 650mgFiber: 2gSugar: 5g
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