Can I use a different cut of beef?

Chuck roast is best because it has enough fat and connective tissue to break down into tender, shreddable goodness. If you use a leaner cut, it can turn out drier.

Can I cook this on high the whole time?

Yes! Cook on high for 4–6 hours , but low-and-slow tends to give the most tender result.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days . Keep the meat in the gravy so it stays juicy.

Can I freeze Crock Pot French Onion Pot Roast?

Absolutely. Let it cool, then freeze in freezer-safe containers for up to 3 months . Thaw overnight in the fridge and reheat gently.

What should I serve with it?

Mashed potatoes, egg noodles, rice, or even crusty bread to mop up that gravy. Basically: anything that acts like a gravy sponge.

Crock Pot French Onion Pot Roast: Easy 6-Ingredient Win

Description

This Crock Pot French Onion Pot Roast is fork-tender, buttery, and loaded with cozy French onion flavor—complete with a silky onion gravy that begs for mashed potatoes.

Ingredients

Scale

For the onion mixture

1 large onion, thinly sliced
4 garlic cloves, minced
1 oz packet beefy onion soup mix
1 tsp dried thyme
1/2 tsp dried rosemary (freshly dried preferred)

For the roast

1 chuck roast (2–3 lb), room temperature
1 tsp kosher salt
1 tsp black pepper
2 tbsp vegetable oil
2 cans (10.5 oz each) condensed French onion soup
1/2 cup unsalted butter, thinly sliced

For the gravy + garnish

2 tbsp cornstarch
1/4 cup water (for slurry)
Chopped parsley, for garnish

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Instructions

Mix the onions: In a large bowl, toss together sliced onion, garlic, beefy onion soup mix, thyme, and rosemary until well combined.
Layer the slow cooker: Lightly grease an 8-quart slow cooker. Add half the onion mixture to the bottom and pour in 1 can of condensed French onion soup.
Season + sear: Pat chuck roast dry. Season all over with salt and pepper. Heat vegetable oil in a skillet over medium-high heat and sear both sides until browned, about 5 minutes total.
Slow cook: Place the roast on top of onions. Add remaining onion mixture, then pour the second can of condensed French onion soup over the top. Layer butter slices across the roast. Cover and cook LOW 6–8 hours (preferred) or HIGH 4–6 hours, until fork-tender.
Shred: Remove roast to a plate and shred with two forks.
Make gravy: Pour cooking liquid into a skillet or pot and bring to a simmer. Whisk cornstarch with water to make a slurry, then slowly whisk into simmering liquid until thickened.
Combine + serve: Return shredded roast to the slow cooker and pour gravy over it. Keep on “warm” until serving. Garnish with parsley.

Notes

Searing = extra flavor. It’s optional, but it adds a richer, roastier taste.

Don’t lift the lid while cooking—heat escapes and slows everything down.

If gravy gets too thick, stir in a splash of water or broth. If it’s too thin, simmer a bit longer or add a little extra slurry gradually.

Best served with mashed potatoes, egg noodles, or crusty bread for soaking up gravy.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 generous portion (about 1½ cups with gravy)
Calories: 520 kcal
Sugar: 4 g
Sodium: 980 mg
Fat: 38 g
Saturated Fat: 18 g
Unsaturated Fat: 17 g
Trans Fat: 0.5 g
Carbohydrates: 9 g
Fiber: 1 g
Protein: 40 g
Cholesterol: 145 mg