I’ve renamed this ‘Sunday Special’—3 ingredients, and it turns every Sunday dinner into something extraordinary.

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French onion pot roast is a delightful fusion of the classic French onion soup flavors with the hearty comfort of a pot roast.
This dish is perfect for those who love the rich, savory taste of caramelized onions combined with tender, slow-cooked beef.
Originating from the tradition of slow-cooked meals that bring out deep flavors, this recipe is not only simple but also incredibly satisfying.
It’s perfect for busy individuals who want to enjoy a gourmet meal without spending hours in the kitchen.
This French onion pot roast pairs beautifully with creamy mashed potatoes or a crusty baguette to soak up the delicious juices.
A side of roasted vegetables, such as carrots or Brussels sprouts, complements the savory flavors of the dish.
For a lighter option, consider serving it with a fresh green salad dressed with a simple vinaigrette.
Slow Cooker 3-Ingredient French Onion Pot Roast
Servings: 6
Ingredients
3-4 pounds beef chuck roast
2 packets (1 ounce each) dry French onion soup mix
1 cup beef broth
Directions
Place the beef chuck roast in the slow cooker.
Sprinkle the dry French onion soup mix evenly over the roast.
Pour the beef broth around the sides of the roast, being careful not to wash off the soup mix.
Cover and cook on low for 8-9 hours or until the beef is tender and easily shredded with a fork.
Once cooked, remove the roast from the slow cooker and let it rest for a few minutes before slicing or shredding.
Serve the roast with the juices from the slow cooker drizzled over the top.
Variations & Tips
For a richer flavor, you can sear the roast in a hot skillet with a little oil before placing it in the slow cooker.
This will add a nice crust and deepen the flavors.
If you prefer a thicker sauce, you can remove the roast once cooked and thicken the juices with a slurry of cornstarch and water.
For an added twist, include sliced mushrooms or carrots in the slow cooker for additional texture and flavor.
To make it a bit more aromatic, add a sprig of fresh thyme or a bay leaf while cooking.

How to Store:

Refrigerator:
Let the pot roast cool to room temperature. Store leftovers in an airtight container with some of the cooking juices to keep the meat moist. It will keep in the fridge for up to 4 days.

 

 

Freezer:
For longer storage, shred or slice the beef and freeze it in a freezer-safe container or zip-top bag along with some of the juices. Label and date it—it will keep well for up to 3 months.

 

 

 

To Reheat:
Reheat in a covered skillet over medium-low heat, adding a splash of broth if needed. Or microwave in short intervals until warmed through. If frozen, thaw overnight in the fridge before reheating.

 

 

 

Variations & Tips

Sear for deeper flavor: Brown the roast in a hot skillet with a little oil before adding it to the slow cooker. This adds a rich, caramelized crust and enhances the overall taste.

 

 

Thicken the sauce: After cooking, remove the roast and whisk a slurry of 1 tablespoon cornstarch + 2 tablespoons water into the juices. Simmer until thickened, then spoon over the meat.

 

 

 

Add vegetables: Include sliced mushrooms, carrots, potatoes, or pearl onions in the slow cooker for a built-in side dish and extra flavor.

 

 

 

Herbal touch: Toss in a sprig of fresh thyme, rosemary, or a bay leaf while cooking to add subtle aromatic depth.

 

 

 

Swap the broth: Use red wine or a mix of wine and broth in place of the beef broth for a bolder, more robust sauce.

 

 

 

Sandwich-ready: Shred leftovers and pile them onto toasted rolls with melted Swiss or provolone cheese for an easy French dip-style sandwich.

 

 

 

Nutritional Information

Per serving (1/6 of recipe)

Calories: 390

 

 

Protein: 38g

Fat: 24g

 

 

Saturated Fat: 10g

Cholesterol: 125mg

 

 

Carbohydrates: 4g

Sugars: 1g

 

 

Fiber: 0g

Sodium: 950mg

 

 

Note: Nutritional values are estimates and can vary based on exact ingredients used, especially sodium content in the soup mix and broth.

 

 

For a lower-sodium version, opt for low-sodium beef broth and use just one packet of soup mix.

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