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Slow Cooker French Onion Pot Roast has all of our favorite french onion soup flavors in a hearty ware Sunday dinner. Comfort food at its finest.
Why We Love This Recipe
It’s French onion soup on a plate! One of my favorite parts of French onion soup is the cheesy crouton. And we didn’t forget about it with this recipe. The pot roast is served on top of two large toasted slices of cheesy bread. And of course, you’ll want to make extra bread because everyone loves cheese bread.
Ingredients
Let’s Make Slow Cooker French Onion Pot Roast
- Slice onions and carrots.
- Heat olive oil in large skillet.
- Salt and pepper the roast on both sides.
- Sear both sides of the roast in olive oil. Remove from heat and let it sit in the skillet.
- Add 3-1/2 cups of beef broth to the slow cooker and add the onion powder, garlic powder, Worcestershire sauce, vinegar, and mustard and stir until combined.
- Add onions, carrots, and fresh thyme sprigs to the liquid in the slow cooker.
- Add the roast and any of the skillet juices.
- Cover and cook on high for 5-6 hours.
- When the roast is cooked, remove it from the slow cooker and place it on a cutting board.
- Remove and discard the fresh thyme sprigs.
- Mix the cornstarch with the extra 5 tbsp of beef broth to make a slurry.
- Stir the slurry into the slow cooker with the onions, carrots, and broth. Cover and cook for about 15-20 minutes until the broth thickens.
Let’s Make Cheese Toast
- Preheat oven to 350°.
- Slice 2-3 large pieces of bread about 1 inch thick.
- Drizzle the bread with olive oil and bake for 15 minutes.
- Remove the bread slices and allow them to cool to room temperature.
- Increase oven temperature to broil.
- Rub the top side of each slice with garlic clove.
- Top the bread with cheese and place under broiler until melted and bubbly.
More KKM Favorite Recipes
Slow Cooker French Onion Pot Roast
All of our favorite french onion soup flavors in a hearty ware Sunday dinner. Comfort food at its finest.
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Servings: 6
Ingredients
- 2 lbs Chuck pot roast
- 3 onions
- 2 carrots
- 3-1/2 cups plus 5 tbsp beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider or red wine vinegar
- 1 tbsp Dijon mustard
- salt and pepper
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 6-8 fresh thyme sprigs (or 1/2 teaspoon dried thyme)
- 5 tbsp corn starch
- 2 large slices bread
- 1 tbsp extra virgin olive oil
- 1/2 cup shredded gruyere cheese
Instructions
For the Pot Roast
- Slice onions and carrots.
- Heat olive oil in a large skillet.
- Salt and pepper the roast on both sides.
- Sear both sides of the roast in olive oil. Remove from heat and let it sit in the skillet.
- Add 3-1/2 cups of beef broth to the slow cooker and add the onion powder, garlic powder, Worcestershire sauce, vinegar, and mustard and stir until combined.
- Add onions, carrots, and fresh thyme sprigs to the liquid in the slow cooker.
- Add the roast and any of the skillet juices.
- Cover and cook on high for 5 hours.
- When the roast is cooked, remove it from the slow cooker and place it on a cutting board.
- Remove and discard the fresh thyme sprigs.
- Mix the cornstarch with the extra 5 tbsp of beef broth to make a slurry.
- Stir the slurry into the slow cooker with the onions, carrots, and broth. Cover and cook for about 15-20 minutes until the broth thickens.
For the Cheese Toast
- Preheat oven to 350°.
- Slice 2-3 large pieces of bread about 1 inch thick.
- Drizzle the bread with olive oil and bake for 15 minutes.
- Remove the bread slices and allow them to cool to room temperature.
- Increase oven temperature to broil.
- Rub the top side of each slice with garlic clove.
- Top the bread with cheese and place under broiler until melted and bubbly.
To Assemble the Platter
- Place the cheese toast on a large platter, place the roast on top of the toast, spoon out onions and carrots, and place around the roast, spoon the entire platter with gravy liquid.
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