If you love French Onion Soup, you will love this French Onion Pot Roast! Caramelized onions and tender beef cooked low and slow for the ultimate comfort meal. Instructions for using the slow cooker and oven are included.
French Onion Pot Roast
This French Onion Pot Roast is one of my favorite comforting dinners. Because my family really likes it. Especially my husband who loves caramelized onions. Inspired by traditional French onion soup, sweet onions and a rich, flavorful broth are slowly simmered until the beef is fork-tender and almost falls apart. It’s slightly juicy, like French onion soup, and is perfect served over mashed potatoes or with cheesy Swiss toast for dipping. And whether you want to make it in a slow cooker or a Dutch oven, I’ve included both ways. Leftovers are fine the next day as well. If you love using your slow cooker this time of year, be sure to check out my collection of slow cooker recipes.
Why You’ll Want to Make This French Onion Pot Dish All Winter Long
My family loved this roast, and we enjoyed it enough to share it with our senior neighbors. It’s one of those meals that feels comforting in every way, especially when served with mashed potatoes, cauliflower mash or crusty bread to soak up every last drop.
- Comfort food: Combine traditional pot roast with French onion soup for a warm and hearty meal.
- Rich Flavor: Caramelizing the onions and searing the meat adds layers of flavor.
- Preparing in advance Friendly: After a little prep, it cooks in the crock pot all day and reheats beautifully.
materials needed
Here is the list of ingredients for this French Onion Pot Roast: See recipe card below for exact measurements.
- all purpose flour It creates a nice crust on the beef and helps absorb the liquid from the caramelized onions.
- seasoning: Garlic powder, onion powder, kosher salt, pepper
- Boneless Beef Chuck Roast A tough and cost-effective cut of meat, ideal for low and slow cooking. Trim off any large pieces of fat before cooking to ensure the sauce is not too oily.
- olive oil to fry onions
- onion: Cut 2-3 onions in half and then slice them into thin half-moon shapes. you You can use white, yellow, or red onions.
- sherry wine, Fortified wine adds depth and complexity to the gravy.
- bone broth It contains more protein than regular broth.
- Dry Onion Soup Mix For that classic French onion flavor. It’s the easy way. Season the sauce with just one ingredient.
- fresh thyme sprigs It adds an earthy flavor while simmering. broth.
How to Make French Onion Soup Pot Roast
Caramelize the onions and brown the chuck roast on the stove, then add everything to the slow cooker and let it do the rest. When you come home at the end of the day, your home will smell amazing! See recipe card below for printable instructions.
- Make the flour mixture: Lightly rub the flour and seasoning mixture over the chuck roast.
- Caramelize the onions. Add the oil and onion to a cold pan and turn the heat to medium-high. Cook for 25 to 30 minutes, stirring frequently. If the onions brown too quickly, reduce the heat. The secret to sweet golden onions is to cook them low and slow!
- Make the French Onion Sauce: Stir in the remaining flour, then the sherry. Cook for a few minutes until the sauce thickens, then add the beef broth and onion soup mix. Pour the mixture into a crock pot.
- ground beef Heat olive oil in a dry pan (you can just wipe the onion pan) over medium heat. Cook on all sides for a few minutes, then add to the slow cooker along with the thyme.
- slow cook Low for 8 hours.
- finish: After 7 hours, remove the roast and cut into 6 pieces (this will help the beef absorb the sauce). Taste the broth and add more salt if needed. Finish cooking by returning the meat to the crock pot.
Don’t you have a slow cooker? are you okay!
Place the browned and caramelized onions in a Dutch oven or heavy ovenproof pot and bake in a preheated 375°F oven for 2 hours and 30 minutes. After 1 hour and 30 minutes, check if there is enough water and cook until the meat and vegetables are tender.
strain
- meat: If you can’t find a chuck roast, a beef round roast will work, but it won’t have as much marbling and may be a bit dry. Or try using pork shoulder.
- Sherry wine: Replace the sherry with a dry red wine, or use more stock if you don’t want to cook with wine.
- broth: If you can’t find bone broth, substitute regular beef broth.
offer suggestions
For an optional, fun touch, try making cheese toasties with melted Swiss cheese. You can use it for dipping, like French onion soup. The recipe is listed at the bottom of the recipe card, and there are more side dish ideas below.
save
- Refrigerated storage Leftovers for up to 4 days.
- hang tightly You can store onions and beef in an airtight container for up to 3 months.
- Reheat: Thaw the container in the refrigerator the day before. Then reheat on the stove over medium-low heat or in the microwave until warm.
More Cozy Slow Cooker Comfort Food Recipes You’ll Love
For more dinner ideas, check out: five delicious Slow cooker recipes to inspire your next meal!
produce: night soil
Serving Size: 1 /6 pieces of beef and ½ cup onion soup gravy
In a small bowl, combine flour, garlic powder, onion powder, salt, and pepper. Rub chuck roast with 1 tablespoon of mixture. Set aside the toasted flour and any remaining flour mixture.
In a large pan, add ½ tablespoon olive oil and onion (start cold) and cook over medium-low heat until golden, stirring often. If onions burn or brown too quickly, reduce heat as needed. This will take approximately 25 to 30 minutes. Onions should turn golden and caramelized and taste sweet.
Add the remaining flour mixture to the onions and stir to combine. Add the sherry wine and cook until the onions are thickened and fragrant, 1 to 2 minutes. Add beef broth and onion seasoning. Stir and transfer to slow cooker.
Wipe out the same pan you cooked the onions in (it doesn’t have to be clean, of course, but it shouldn’t be wet), drizzle with olive oil and heat over medium-high.
Add the seasoned chuck roast and cook until caramelized and browned on each side, about 2 to 3 minutes.
Transfer chuck roast to slow cooker on top of onion mixture and arrange thyme sprigs around meat. Cover and cook on low for 8 hours.
Before the last hour of cooking (7 hours mark), take out the roast and cut it into 6 equal pieces. Taste the broth for salt and adjust as needed. Return the beef to the onion mixture and cook for another hour, until the meat is fork tender.
Serve with egg noodles, mashed potatoes, mashed cauliflower, or roasted potatoes and vegetables.
stove method
Place the browned and caramelized onions in a Dutch oven or heavy ovenproof pot and bake in a preheated 375°F oven for 2 hours and 30 minutes or until the meat is fork tender. After 1 hour and 30 minutes, check if there is enough water and cook until the meat and vegetables are tender.
Final step:
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Optional for publication. Add some. Cheese Swiss Toast
- 1 and a half baguette
- 6 slices of Swiss cheese
While Chuck finishes cooking, I prepare the cheese toasties. Preheat oven to 375°F. Cut the demi baguette lengthwise and place it on a sheet-lined pan. Cover each side with a slice of Swiss cheese (you may need to halve each slice to fit perfectly). Toast until the cheese is golden and bubbly, about 5 to 7 minutes. Cut each half into three pieces.
- Calories – 151
- Total Fat – 5.5g
- Saturated fat – 3g
- Cholesterol – 20mg
- Sodium – 232mg
- Carbohydrates – 16.5g
- Fiber – 0.5 g
- Sugar – 0g
- Protein – 7.5
clothing material: 1 /6 pieces of beef and ½ cup onion soup gravy, calorie: 365 calorie, carbohydrate: 18 g, protein: 45 g, province: 11.5 g, Saturated Fat: 5 g, Cholesterol: 124.5 mg, sodium: 832 mg, fiber: 2 g, sugar: 6.5 g
