Soul Warming French Onion Pot Roast
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The perfect warming pot roast recipe for the chilly months! My French onion pot roast is a mashup of winter favorites. It’s seriously full of flavor and you can even make it in the slow cooker for a stress-free dinner!
How’s it goin’?
Are you having a hard time finding your way to the kitchen and cooking again? Since Thanksgiving, the cooking in our house has slowed down quite a bit. I mean sure, i’ve made us garlic herb dinner rolls and the occasional salad but to be honest with you, I haven’t done my usual roll-up-your-sleeves-cuz-things-gettin’-messy cooking, in a few weeks now.
My full attention has now been turned to completing the house before the start of the new year. We finally had a chandelier installed over the dining table this past weekend. [insert applause] It only took me a whole year to decide on one. ???? And it’s like the best thing ever because we only need to walk past that area at least 15 times a day! And neither of us realized how dark the house looks at night without one before we purchased the place. 1 of 3 big projects done. Hopefully the other two will also be completed in the next week or so. Say a little prayer, will ya?
It’s time we ease our way back into the kitchen now. I’ve got a crazy simple french onion pot roast recipe to share with you today. It really sounds a lot more difficult than it is. And the best part? You can make it in the slow cooker or the stove top. It’s family-friendly, simple but fancy enough for entertaining with. Or you know, just amazing for weeknight dinners with the family. All you really need is a bed of mashed potatoes to serve this on. And if you’re feeling extra generous with yourself, those garlic rolls I mentioned?
DO IT.
I made this simple french onion pot roast for dinner one rainy evening. And it was a huge hit! We both loved how warm and comforting this meal is. And you know, I also don’t mind the quick prep or the 3 dishes I had to wash so much either.
Plus this pot roast recipe definitely makes tons of leftovers. Just think about that for a second: french onion pot roast over buttered egg noodles, warm sandwiches with melty roast beef, gooey gruyere on hot rolls. And if you’re Ross, you can even dip a slice of that bread in the leftover gravy for a ‘moist maker’ ?. Oh jeez, can we pretend like I didn’t just say that word?
Also, this is one of those dinners where the leftovers actually taste even better. So seriously, don’t be afraid of ’em.
So much goodness for your future meals.
There are just 2 simple things you need to do for this french onion pot roast.
1.) slice your onions really thin. This lets them cook down more. The onions release all that natural flavor which then tenderizes the meat as it slow cooks. You can also sauté the onions for a few minutes in a tablespoon of butter if you want to really build your flavors even more. And who doesn’t want that?
2.) season then brown and sear your meat. I know! This is just one of those steps that I always make you do. But trust me, i’ve tried making homemade pot roast without searing the meat first and it was so totally forgettable. Snooze worthy, actually! The searing process not only gives the meat and the gravy this incredible depth of flavor, it also adds a nice caramelized crust to the buttery surface. <– This is so, so important. Remember, we eat with our eyes first. I’m sure someone will argue that it’s not necessary and they’re right, it’s not. But I find that searing gives this recipe that depth of color and that appeal that I look for when i’m making a meal. For me, foods gotta look pretty AND taste good.
A couple things to remember when searing meat:
- Make sure to pat down the surface of your chuck roast and sprinkle generously with salt and pepper.
- Get your pan nice and hot. Also, use the right size. Don’t overcrowd your pan. I like to use a stainless steel pan or a cast iron skillet because both of these retain the heat really well.
- Mix your butter with oil to prevent the butter from burning. The milk solids will burn with the high heat that we need to sear the roast. So always, always use a little oil to prevent this from happening.
- Last but not the least, set it and forget it. Make sure to allow the meat to sear for at least 3-4 minutes/side without trying to lift it. It’s hard but avoid it. Step away for a minute or two if you have to. Once it’s seared you’re ready to transfer everything into an oven safe pot or a slow cooker and continue with the recipe.
Once the meat is seared, you’re literally adding the ingredients to a slow cooker and letting is cook. I like to let my pot roast cook for 8 hours. I find the slow cooking really just leaves the meat falling-apart tender. If you can, set it up right before going to sleep and it’ll be all ready for you to pop into the refrigerator in the morning. Or if you’ve got the time in the morning, set it up before heading out the door. Once that’s done, all you need to do is pull out the meat and thicken the gravy.
We love serving this french onion pot roast on a bed of garlic mashed potatoes. I’ve got a seriously good garlic and cheese mashed potatoes recipe here that’s easy to make if you’re looking for something to serve this post roast with. Steamed broccoli, roasted carrots, or egg noodles are some other good options.
Lastly, I made this two pound roast in a 3 quart slow cooker and it was perfect. If you’re making this french onion pot roast for a large crowd, consider doubling the recipe and using a 6 quart slow cooker or larger. If you’re in the market for a good slow cooker, here’s the one I have and love.
Let’s make slow cooker meals till we’re fully recovered from T-day.
Savory, tender, and so comforting. This one is sure to please the whole fam-jam.
Soul Warming French Onion Pot Roast
The perfect warming pot roast recipe for the chilly months! My French onion pot roast is a mashup of winter favorites. It's seriously full of flavor and you can even make it in the slow cooker for a stress-free dinner!
Ingredients
- 1 (2 pound) chuck roast (see notes for larger)
- 2 tablespoons butter
- a splash of oil
- 3 cloves minced garlic
- 2 large onions, thinly sliced
- 2 cups beef broth
- 1 tablespoon EACH Worcestershire sauce AND apple cider vinegar
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- 1 bay leaf
- ⅛ teaspoon celery seeds (crushed between fingers)
- 1 tablespoon sugar
- 2-3 tablespoons cornstarch
- ⅓ cup water
Instructions
- Pat down your chuck roast and season generously with salt and pepper on all sides. Heat a large skillet over medium-high heat. If you're making the pot roast in the oven, you can do this directly in the dutch oven. Add the butter and a splash of oil. When the butter melts, and starts to crackle, add the chuck roast to the skillet and sear on all sides for about 2-3 minutes per side. You want the meat to brown as this will make a more tender and flavorful roast. Remove to a plate.
- OPTIONAL: Add a little more oil to the pan and sauté the onions for 3-4 minutes or until they sweat down just a tad bit.
- SLOW COOKER: Add half the onions to the slow cooker, followed by all the garlic, beef broth, Worcestershire sauce, apple cider vinegar, onion powder, dried thyme, bay leaf, celery seeds, sugar, and the chuck roast. Top with the other half of the onions. Allow the roast to cook on the low setting for 6-8 hours. I let mine go for 8 and it was fall-apart tender.
- OVEN: Position a rack in the center of the oven and preheat the oven to 275ºF. Once you sauté the onions (step 2), add the chuck roast back in to the dutch oven along with the garlic, 2 cups of beef broth, Worcestershire sauce, apple cider vinegar, onion powder, dried thyme, bay leaf, celery seeds, and sugar. The liquid should come half way up the chuck roast, if it doesn't add additional broth until half of the chuck roast is submerged. Stir to combine. Cover the dutch oven with a lid and let braise in the oven for 1 hour and 15 minutes. Remove the pot from the oven, check for doneness and continue braising for an additional 1 to 1 ½ hours. Your roast it done when it easily pierces with a fork.
Notes
- If you double or triple the recipe, you'll need 6-8 quart slow cooker.
- Here's the 3 quart slow cooker I have and love for a 2 pound roast.
is this a good choice for you?
nutritional facts assuming 5 servings.
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63 Comments on “Soul Warming French Onion Pot Roast”
Very very delicious dish!
This recipe was a winner!!! So so good! I bought a bigger roast and doubled the recipe and I’m so glad I did. I roasted carrots and made homemade mashed potatoes. I think I could have drank the gravy! Amazing
I never know how much salt and pepper to put on meat. I am doubling the recipe and using 5 lb boneless chuck roast. In teaspoons, how ‘much salt and pepper do I need to generously season the meat? Thanks for your help. Unfortunately, I am not a very good cook but really want to make this recipe.
Hi Maggie, I generally use about 1 teaspoon of salt per pound of beef and half the quantity of black pepper. But that does change a bit if I’m using beef/chicken stock for the recipes. Then, I’ll cut the salt back to about 3/4 teaspoon and use low sodium stock. The pepper quantity remains the same. This may not necessarily work for your taste buds, but it’s a good starting point. If you prefer things salty, you may want a little more, if you prefer less salt, you can cut back to about 1/2 teaspoon/pound. Hope that helps! 🙂
My daughter send me this recipe and my husband made it in the crock pot. Amazing recipe, love that it is served over mashed potatoes and the flavors are wonderful. Will be definitely making this again.
Made this tonight and it was delicious! I used my instant pot.
This is the meal that I won over my now husband with. I was very intentional in making it for him because, you know, the way to a man’s heart is through his stomach. And boy, did this work!
I loveeee hearing that; thank you for sharing!
This recipe is definitely a keeper! So fast and easy. I used fresh thyme and served it over mashed potatoes. I even let it cook for 9 hours. The roast was so flavorful and tender. It pulled apart with a fork. It’s a must try!!!!
I made this beautiful pot roast recipe today using my oven rather than slow cooker. The house smelled so wonderful all afternoon and the taste was splendid. I paired it with a tray of roasted vegetables. The recipe is a total keeper, thank you so much!
This was fantastic!!! I’m not a huge lover of traditional roast flavor but love the pull apart meat. Now I can have both delicious flavor and perfect pull apart meat when I cook roast! Definitely a keeper 🙂
Just put this in the slow cooker, cant wait to try! I used a rump roast. I hope it turns out good!
Loved it! Super easy to make as well!
I’m making this recipe for a second time. I conservatively made a double batch the first go around thinking I would have leftovers but it all disappeared! In addition to mashed potatoes, what other sides would you recommend for this pot roast? Maybe something green?
Garlic sautéed green beans, kale, or even spinach would work well!
Hi Marzia,
thanks for the recipe. It sounds amazing. I actually prepared this in my instant pot this morning but decided to cook using the slow cooker feature for 8 hours on low heat. I was curious, I did not have any celery seeds therefore did not use it. Will this change the flavor tremendously? I am really hoping it does not! Can’t wait to come home and try it!
The parsley garnish makes the dish look so fancy!
Hey there! It won’t change the flavor tremendously but the celery seeds do add a nice flavor profile to the dish! Hope you enjoy the roast fully 🙂
Can you make this in the crockpot on high instead of low and how long? Thank you.
Yes, I think it should be just fine on high as well. It’ll take you anywhere between 3½-5 hours.
I have never been a pot roast enthusiast (my husband is) but I am a French onion soup lover so I had to try this recipe. We both loved loved loved it! I had mushrooms that needed to be used up so I threw those in and ended up not thickening the sauce because we decided an au jus would work better on baked potatoes or straight from the pot. Usually, I follow a recipe exactly the first time before making any modifications but I will do that next time. I can’t wait for leftovers.
Can I use a bottom round roast for this recipe?
Hi Jaimie, I think a round bottom roast should be just fine here. The slow cooking time may vary slightly, so I just suggest keeping an eye on it near the end. Hope you enjoy the roast!
This is one of our favorite recipes to make! A little extra prep for a crock pot meal but so worth the effort! I like to add a bit more corn starch at the end (probably ends up being closer to like 5 Tbsp) to really thicken up the gravy.
I’m making this tonight for dinner and my house smells so amazing!! I know my two little girls will love this! Can’t wait to try it! (:
This is a great recipe and I can’t wait to try it. Can you please tell me how much is one serving? At 351 calories per serving I feel like that is more than one cup. I had weight loss surgery and need to count my calories and protein and just want to make sure I can figure out how much I should eat at a time. Thank you!
Hi Amanda! I usually just divide the recipe into sensible portions and calculate calories and such that way. If you’d like additional info for your diet, it might be more beneficial if you plugged the url of this page into MyFitnessPal.com (or the app, it’s super easy that way). It’ll give you all the exact numbers so you can stay within your required perimeters! If you have any trouble with it, feel free to shoot me an email, and I’d be more than happy to walk you through it 🙂
I’m so excited to try this! But I don’t have Apple Cider Vinegar on hand. Could I substitute any of the following? White wine vinegar, red wine vinegar, distilled white vinegar, or rice vinegar? Or anything else if you have a good suggestion! Thanks for the recipe and I’ll let you know how it turns out!
Hi Diana! I’m glad you’ll be giving this recipe a try. I’d do 1/2 white wine vinegar and 1/2 red wine vinegar and that should work out well! Hope you enjoy the roast 🙂
This sounds so good! I plan to make it soon now that fall is here 🙂
Just a quick question though… You mentioned that sometimes you prep it the night before and just put the crock in the slow cooker in the morning. So this sounds like you sear the meat the night before as well? I don’t know why, but it just sounds like an odd concept to me to sear the meat and then put it in the fridge overnight, so I just want to clarify.
Hi Mary! That’s correct. So I just chop and prep everything and I also sear the meat. I do this late at night, right before bed so that it sits in the fridge for no more than 7-10 hours and then just pop everything into the slow cooker in the morning. If you don’t feel comfortable searing the meat in advance, you can always just do it the day of 🙂
Look up the recipe for a Mississippi pot roast. It consists of au jus sauce packet ranch packet a stick of butter and the banana peppers sliced. It is soooo yummy!
I made this yesterday and we loved it. So tender and moist. I’ll be making this for a larger group this Easter Sunday, and I’m curious if a 5-6 lb roast would require more time in the slow cooker. For reference, yesterday I cooked a 2 lb roast for 8 hours, just as your original recipe indicates.
Glad to hear you guys enjoyed the roast! For a 5-6lb. roast I think it’ll take in the ballpark of 8-10 hours. But from a quick google search, most pot roast recipes with that amount of meat are saying it cooks up nice and tender in 8 hours. I suggest checking at the 8 hour mark and then letting it go for another 1-2 hours if necessary. Hope that helps!
Hi, I made this recipe today. Huge success. Thank you for sharing your recipe. I used my cast iron Dutch oven. Oven method. However, when I took it out of the oven, the aroma reminded me of French onion soup. I am saving that broth for my favorite soup?. It’s going to be the best .
What kind of onions do you use?
Just regular yellow onions is what I used as they have a stronger onion flavor. White onions can also be used if you prefer a milder onion flavor.
It’s currently in my slow cooker and 45 minutes in. Do I just leave it for the 8 hours or do you stir it once in a while? This is my first slow cooker recipe .. sorry if it’s a silly question lol
My apologies Maria, your comment somehow got filtered into spam! Either way would work, I usually do give it a stir if i’m around, if i’m out of the house I let it just hang out, so definitely no right or wrong answer here 🙂
Hey Marzia, are celery seeds called dhania seeds in Urdu?
They’re called ‘ajwain’, Samia! 🙂
This was really good! I made it in my instant Pot. Seared the meat first in my cast iron skillet and did the onions on Sauté in the Instant Pot. Then Cooked on high pressure for 35 minutes, then natural release for about 10 minutes. The gravy was delicious! All 3 of my young kids loved it too (even the onions!) which is always a nice bonus. Thanks!
I also used my instant pot for this recipe but with a different method. Seared a 2.3 lb (3″ thick) roast in a cast iron pan, set it aside and sauteed onions in the cast iron, then did high pressure for 45 minutes with a 25 minute natural release. I might try 50 minutes next time. This came out so wonderfully. I will definitely be making this again.
Im going to make this tonight for dinner after work tomorrow. Do you recommend thickening the sauce in the morning or while reheating tomorrow night? Im just going to stick the whole thing in the fridge in the am and reheat in the slow cooker when I get home.
I’d say the day you plan to serving it. The gravy tends to get quite thick as it sits so best to do it just before serving!
Would you be able to just dice and add the carrots to the pot an hour or so before? Or will that take away from the flavor?
You could Jenn, but it would of course change the flavor as the original recipe doesn’t call for carrots. I’d suggest adding them in a little sooner or you run the risk of the carrots not cooking all the way through.
Lovely recipe. Tasted amazing, everyone loved it. I didn’t have thyme so I used a spice mix with thyme in it. I doubled the sauce, so we would have plenty. Great fresh, great as leftovers. Served with home made mashed potatoes, several different kinds of veggies and a salad. It was a big hit even with my brother who is a decorated chef. Will definitely make it again!
This recipe came out great in our slow cooker. 6 hours on low was very soft. We had roasted brussell sprouts on the side. Great dinner tonight, glad I found this one. Btw, do you generally save the gravy? If so, how and what do you use it on?
Happy New Year!
Sheri
Glad to hear it Sheri! I store the leftover gravy separately from the pot roast to use while the pot roast is around. We usually use it on mashed potatoes or roasted green beans!
I am going to try this in my Instant Pot. With the Instant Pot you can sear it right in the same pan and avoid washing another pot. Looks and sounds delicious.
Yes! Just one of the reasons I love the Instant Pot so much! Hope you enjoyed it 🙂
What is the green herb sprinkled on top in the picture? I don’t see any thing in the recipe that calls for fresh herbs!
It’s just parsley for pictures. Not really part of the recipe.
Can you use bone in chuck roast?
Yes, I think that should be fine. The cooking time may vary slightly though (maybe an additional 30 minutes to an hour). I wouldn’t be able to say for sure though as i’ve only tested it with boneless.
This might be a dumb question…BUT I have a larger slow cooker, do you HAVE to double the recipe for that? Or can I make your original recipe with a smaller roast in a bigger slow cooker?
A smaller (2 pound roast) in a larger slow cooker is just fine! You just don’t wanna do it the other way around 🙂
How would you recommend reheating this? Thinking about making it the night before and reheating for dinner.
We just reheat it in the microwave. You could also just let it heat back up in the slow cooker on the warm setting if you’d like. This will take a bit of time though.
This is currently in my slow cooker, it’s snowing outside and the neighbors are coming over to indulge in the deliciousness that is coming from my kitchen! I think it calls for a nice red! Thanks for the great recipe <3
Love how that sounds! Hope you and the neighbors enjoy it fully!
Hi
Can I make this recipe in my 6 quart slow cooker, I do not have a 3 quart one.
Absolutely! 3 quart slow cooker or larger works just fine! 🙂