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Some meals just feel like a hug, don’t they?
This French Onion Pot Roast? Oh honey, it’s the kind of dish that makes you close your eyes after the first bite and just sigh. It’s rich, savory, tender-as-all-get-out, and yes—it smells absolutely incredible. Like someone’s been cooking all day with love (which, technically, you have… but your slow cooker did most of the work).
I started making this on a chilly Wednesday years ago when I was juggling a to-do list longer than a CVS receipt. I tossed everything into the slow cooker at 8 a.m., prayed for magic, and by dinnertime—well, let’s just say my family thought I’d hired a French chef. Joke’s on them.
Why This Recipe Sticks With You
It’s kind of wild how three simple ingredients—literally just beef, dry onion soup mix, and broth—can make something that tastes this cozy and layered. Like, did you ever expect a packet of soup mix could give your roast that dreamy French onion flavor without actually caramelizing onions for an hour? Me neither. But here we are.
And the texture? Don’t even get me started. This roast gets so tender, you’ll barely need a fork. It just sort of… falls apart in all the right ways.
Here’s What You’ll Need
Serves 6 (or fewer, with leftovers you’ll guard with your life)
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3 to 4 pounds of beef chuck roast
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2 packets (1 ounce each) dry French onion soup mix
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1 cup beef broth (use low sodium if you like to control the saltiness)
That’s it. Really.
Optional—but highly recommended if you’ve got ‘em:
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A splash of oil (for searing)
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A few carrots or mushrooms
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A sprig of thyme or bay leaf
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Cornstarch (if you like a thicker sauce situation)
Let’s Cook
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Plop your roast into the slow cooker. Fat side up if you can tell—it helps keep things juicy.
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Sprinkle the soup mix right on top. Just pat it in and let it do its thing.
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Pour the broth around the meat (not over it—we want that seasoning to stay put).
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Cover and cook on low for 8 to 9 hours. Yes, it’s a long time. No, you shouldn’t rush it.
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When it’s fall-apart tender, take it out and let it rest for a few minutes. Then slice it or shred it—whatever your heart tells you.
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Spoon some of those glorious juices over the top and just try not to drool.
A Few Tricks from My Kitchen to Yours
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Sear the roast first (if you’ve got the time). A quick browning in a hot skillet gives it a deeper, roasty flavor.
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Want a full meal in one pot? Toss in some baby carrots or quartered mushrooms around the meat before you turn the cooker on. They soak up all that oniony goodness.
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Thick gravy fan? Mix a tablespoon of cornstarch with cold water and stir it into the juices after the meat’s out. Let it bubble on high for 10–15 minutes. Boom—gravy.
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Herb it up. A bay leaf or sprig of thyme added to the pot makes the whole thing smell like Sunday supper at a fancy bistro.
How to Serve It
Honestly, this roast is good enough to eat standing at the counter with a fork. But if you want a meal:
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Mashed potatoes. Creamy, buttery, real-deal mash. Nothing from a box.
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Crusty bread. Something with a good chewy crust for soaking up all that savory broth.
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Roasted green beans or Brussels sprouts. Or just whatever veggie hasn’t gone sad in your crisper drawer.
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A simple green salad. Light vinaigrette, something crisp to balance the richness.
And hey—if you’re sipping wine, a nice Cabernet goes down smooth with this one. But don’t let that stop you from having a Diet Coke or iced tea if that’s more your style. No judgment here.
Why You’ll Make This Over and Over Again
Because it’s easy. Because your people will ask for it again. Because it tastes like you worked your tail off, even when you didn’t.
This pot roast has made its way into Sunday dinners, holiday gatherings, lazy snow days, and more than one meal train for a friend who needed some love. It’s reliable. It’s cozy. It freezes like a dream. And it makes leftovers that might even taste better the next day.
Final Thought from a Well-Fed Kitchen
If your slow cooker’s been gathering dust, this is the recipe that’ll bring it back to life. Trust me—it’s not fancy. It’s just good.
Let me know if you try it—and if you do anything wild with it, like stuffing it into sandwiches the next day (highly recommend), I want to hear about it. Recipes are meant to be shared, tweaked, and loved on.
Until next time—keep your fork ready and your heart full.
Slow Cooker 3-Ingredient French Onion Pot Roast
Ingredients
- 3-4 pounds beef chuck roast
- 2 packets dry French onion soup mix 1 ounce each
- 1 cup beef broth
Instructions
- 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.
Notes
Nutrition