French Onion Pot Roast
Our comforting French Onion Pot Roast recipe is an easy to prepare slow cooker meal. Enjoy a cozy, flavorful roast that's ideal for Sunday dinners or any day of the week.
Servings: 6
Calories: 317kcal
Ingredients
- 2 pounds beef chuck roast
- 2 red onions thinly sliced
- 4 garlic cloves minced
- 1 tablespoon soy sauce
- 1 ½ tablespoons tomato paste
- 3/4 cup beef broth or beef stock
- 1 packet French onion soup mix 1 ounce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons fresh parsley chopped (for garnish)
Instructions
- Season the chuck roast with salt and black pepper on all sides. Heat a large skillet over medium-high heat. Add a bit of oil to the pan. Sear the seasoned chuck roast on all sides until it forms a golden brown crust. Place the seared chuck roast at the bottom of your slow cooker.
- Add the sliced onions to the skillet. Cook and stir the onions for 3-4 minutes over medium-high heat to lightly brown them. They do not have to be fully cooked, just seared. Spread the thinly sliced red onions and minced garlic over the roast.
- In a bowl, mix together soy sauce, tomato paste, beef broth and French onion soup mix.
- Pour this mixture over the chuck roast and onions. Cover the slow cooker and set it to cook on low for 6-8 hours or until the meat is tender and easily shreds.
- Once the roast is tender, carefully remove it from the slow cooker and place it on a serving dish. Sprinkle chopped fresh parsley over the top.
- Serve the slow cooker French onion pot roast with your favorite sides like mashed potatoes or crusty bread.
Notes
- While searing the chuck roast before placing it in the slow cooker is optional, it greatly enhances the flavor by creating a caramelized crust on the meat. Take the extra few minutes to sear for a delicious pot roast.
- Cooking on low heat for an extended period (6-8 hours) allows the connective tissues in the chuck roast to break down, resulting in tender, juicy meat. Avoid the temptation to cook on high heat as it may lead to a less tender roast.
- Test the roast for doneness by using a fork to see if it shreds easily. If it's still tough, let it cook for an additional hour and check again. Cooking times can vary depending on the slow cooker.
- Storage: Leftover pot roast can be stored in an airtight container in the fridge for up to 3-4 days.
- Freezer Leftovers: If you have more leftovers than you can consume within a few days, consider freezing them. Place the cooled pot roast and sauce in a freezer-safe container or resealable plastic bag. Freeze for up to 2-3 months.
- Refer to the article above for more tips and tricks.
- The calories shown are based on the recipe making 6 servings, with 1 serving being 1/6 of the pot roast. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 317kcal | Carbohydrates: 10g | Protein: 31g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1302mg | Potassium: 723mg | Fiber: 1g | Sugar: 2g | Vitamin A: 87IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 4mg