Crockpot French Onion Pot Roast
A warm and hearty pot roast with tender beef and caramelized onions, slow-cooked in a savory broth, perfect for chilly nights.
Ingredients
Vegetables
- 2 pieces Onions, sliced
- 1 pound Baby Potatoes, halved
- 3 large Carrots, sliced
Meat
- 3 pounds Chuck Roast Can substitute with brisket or round roast.
Broth & Seasoning
- 1 can (10.5 oz) French Onion Soup
- 1 envelope Beefy Onion Soup Mix
- 2 cloves Garlic, minced
- 1 cup Water
Garnish
- to taste Parsley, chopped For garnish before serving.
Instructions
Preparation
- Layer the base of your crockpot with sliced onions.
- Add halved baby potatoes and sliced carrots on top of the onions.
- In a medium-sized bowl, combine the French onion soup, beefy onion soup mix, minced garlic, and water. Whisk until blended.
- Pour the mixture evenly over the chuck roast and vegetables.
- Position the chuck roast in the center of the crockpot and cover with the lid.
Cooking
- Set your crockpot to cook on low for 8 hours or on high for 6 hours.
- When done, check if the beef is fork-tender and the vegetables are cooked.
Serving
- Carefully remove the roast and vegetables from the crockpot.
- Serve warm, garnished with freshly chopped parsley.
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Notes
For a thicker gravy, thicken the cooking liquid using a cornstarch slurry after cooking. Experiment with herbs like thyme or rosemary for added flavor.