Name: Slow Cooker French Onion Pot Roast
Prep time: 30 min
Cook time: 9 h
Total time: 9 h 30 min
Cuisine: American
Ingredients: 1 each chuck roast (2 to 3 lb, room temperature) (Can be substituted, but chuck is preferred.); 1 oz beefy onion soup mix (Adds depth of flavor.); 2 cans condensed French onion soup (10.5 fl oz each) (Necessary for thickness and flavor.); 1/4 cup water (Helps in the cooking process.); 1 large onion, thinly sliced (Provides sweetness.); 4 cloves garlic, minced (Enhances flavor.); 1/2 tsp dried rosemary (Freshly dried preferred.); 1 tsp dried thyme (Complementary flavor.); 1 tsp black pepper; 1 tsp kosher salt (Season to taste.); 1/2 cup unsalted butter, thinly sliced (Use high-quality butter for best flavor.); 2 tbsp cornstarch (slurry made with water) (Used to thicken the gravy.); 2 tbsp vegetable oil (For searing the roast.); 1/4 cup chopped parsley for garnish (Freshens up the dish.)

Description

A comforting slow-cooked chuck roast infused with sweet onions and savory French onion soup, accompanied by a glossy butter sauce.

Ingredients

For the roast

1 each chuck roast (2 to 3 lb, room temperature) (Can be substituted, but chuck is preferred.)
1 oz beefy onion soup mix (Adds depth of flavor.)
2 cans condensed French onion soup (10.5 fl oz each) (Necessary for thickness and flavor.)
1/4 cup water (Helps in the cooking process.)

For the vegetable medley

1 large onion, thinly sliced (Provides sweetness.)
4 cloves garlic, minced (Enhances flavor.)
1/2 tsp dried rosemary (Freshly dried preferred.)
1 tsp dried thyme (Complementary flavor.)
1 tsp black pepper
1 tsp kosher salt (Season to taste.)

For finishing touches

1/2 cup unsalted butter, thinly sliced (Use high-quality butter for best flavor.)
2 tbsp cornstarch (slurry made with water) (Used to thicken the gravy.)
2 tbsp vegetable oil (For searing the roast.)
1/4 cup chopped parsley for garnish (Freshens up the dish.)

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Instructions

Preparation

Pat the chuck roast dry and season lightly with kosher salt and black pepper.
Heat vegetable oil in a hot skillet until it shimmers. Sear the roast for 2–3 minutes per side until browned all over.
In the same pan, add more oil if needed. Cook the sliced onion over medium heat until they soften and start to color (about 8–10 minutes).
Add minced garlic, dried thyme, and dried rosemary in the last minute and stir.

Cooking

Place the seared roast in the slow cooker.
Pour the condensed French onion soup over the roast and sprinkle the beefy onion soup mix over everything.
Add the 1/4 cup water.
Arrange the thin slices of unsalted butter over the top of the roast and onions.
Cover and cook on LOW for 8–9 hours or on HIGH for 4–5 hours until the meat is tender.
Once done, remove the roast to a cutting board and tent it with foil.

Final Steps

Skim any excess fat from the cooking liquid if desired.
Make a cornstarch slurry with cornstarch and cold water, stir it into the hot cooking liquid, and cook for 5–10 minutes until the sauce thickens.
Slice or shred the roast and serve with the onion gravy over the top. Finish with chopped parsley.

Notes

Serve with mashed potatoes, rice, or in rolls. Store leftovers properly to maintain flavor and quality.

Prep Time: 30 minutes
Cook Time: 9 hours
Category: dinner, Main Course
Cuisine: American