French Onion Pot Roast

overhead view of shredded pot roast in a slow cooker

5 from 10 votes

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.

Prep Time10

Cook Time8

Total Time8 10

Course: Main Dish

Cuisine: American

Servings:

Calories: 317kcal

Author: Julie Clark

Ingredients

2 pounds beef chuck roast
1 teaspoon salt
1 teaspoon black pepper
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
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. 2 pounds beef chuck roast, 1 teaspoon salt, 1 teaspoon black pepper
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. 2 red onions, 4 garlic cloves
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 with the slow cooker lid and set it to cook on low for 6-8 hours or until the meat is tender and easily shreds. 1 tablespoon soy sauce, 1 ½ tablespoons tomato paste, 3/4 cup beef broth, 1 packet French onion soup mix
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. 2 teaspoons fresh parsley
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.
Instant Pot: For the pressure cooker version, use the sauté function for browning the meat and onions, then add the liquid and cook on high pressure for 45 minutes followed by a natural release. This method is perfect for when you're craving comfort but are short on time.
Dutch Oven: For a Dutch oven version, simply follow the same steps but cook in a preheated oven at 325°F for about 3-4 hours.
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