Description
A hearty and flavorful Slow Cooker French Onion Pot Roast that combines tender chuck roast with savory French onion soup, sweet onions, and aromatic seasonings. Perfectly slow-cooked to melt-in-your-mouth tenderness, this comforting meal pairs wonderfully with mashed potatoes and cheesy bread for a satisfying dinner.
Ingredients
Scale
Main Ingredients
- 4 lb. chuck roast
- 21 oz. Campbell’s French onion soup (two 10.5-oz cans; do not add water)
- 3 Tbsp. Worcestershire sauce
- 2 large sweet yellow onions, sliced
- 1 tsp. dried thyme
- 1 tsp. garlic powder
- 1 tsp. salt
- ½ tsp. black pepper
Serving Suggestions
- Mashed potatoes
- Slices of cheesy bread
Instructions
- Add the roast: Place the 4 lb. chuck roast in the slow cooker, ensuring it fits comfortably to allow even cooking.
- Add liquids and sauce: Pour the entire 21 oz. of Campbell’s French onion soup and 3 tablespoons of Worcestershire sauce over the roast, distributing the flavors well.
- Add onions and seasonings: Layer the sliced sweet yellow onions on top of the roast. Sprinkle 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper evenly over the onions and roast.
- Slow cook: Cover the slow cooker with its lid and cook on LOW heat for 9 hours. This slow cooking process will tenderize the meat until it is very soft and can be shredded easily with two forks.
- Shred and degrease: After cooking, shred the roast inside the slow cooker using two forks. If the sauce appears greasy, carefully remove excess fat using paper towels laid over the surface.
- Serve: Spoon the shredded roast and onions along with the flavorful sauce onto plates. Serve with mashed potatoes and slices of cheesy bread for a complete and delicious meal. Enjoy!
Notes
- Use chuck roast for the best tenderness and flavor after slow cooking.
- Do not add water to the French onion soup; it acts as the cooking liquid.
- You can adjust seasoning to taste before cooking.
- If you prefer, add mushrooms or carrots for additional flavor and texture.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for longer storage.
Nutrition
- Serving Size: 1 serving (approximately 6 oz. of cooked pot roast with onions and sauce)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1.5 g
- Protein: 45 g
- Cholesterol: 120 mg
