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Slow-Cooker French Onion Pot Roast

Slow-Cooker French Onion Pot Roast


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Love French onion soup and pot roast? This great slow cooker recipe combines both and it only needs 5 ingredients!MORE+LESS-

2

lbs sweet onions, cut into eighths

3

cloves garlic, peeled and crushed

Salt and pepper, to taste

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  • 1

    Arrange the onions in the bottom of the slow cooker. Add the garlic cloves and top with the beef roast.

  • 2

    Pour the beef stock and the white wine directly over the beef. Season with salt and pepper.

  • 3

    Cover the slow cooker and cook on low for 7-8 hours, until the meat is tender. Remove the beef from the slow cooker and allow to rest for 10 minutes. Meanwhile, turn the slow cooker temperature to high, cover and let cook while the beef rests.

  • 4

    Slice the beef against the grain and serve with au jus and onions from the slow cooker.

No nutrition information available for this recipe

More About This Recipe

  • Five ingredients. Four steps. And a slow cooker. How easy is that?When I stumble in the door on Tuesdays after running from school to activities to meetings, I don’t want to cook. Or think. Or do much more than throw some food on the table – delicious food.Enter Slow-Cooker French Onion Pot Roast. It’s my answer to that "Why-can’t-dinner-just-be-ready?" question.The dish gets props from my whole family (that’s a huge plus), and I love that it combines one of my very favorite soups (French onion) with one of my husband’s favorite dinners (pot roast). And since the onion pieces are big, my onion-hating husband doesn’t even complain about them since he isn't blindsided by them.It starts with five fast and easy ingredients, plus salt and pepper. Prep time? Five minutes. You cut onions into eighths. Crush some garlic. Toss it in a slow cooker, top with a beef roast. Then pour in beef stock and white wine. Season with salt and pepper.It’s too relaxed to be hard. It’s too fast to be an ordeal. Just bang out the steps, turn on the slow cooker and go. And when you return home? Dinner will be waiting. Love that.
  • For hump day, or any day, it's your slow cooker to the rescue! Treat your new BFF appliance to a bit o' variety with these easy dinner recipe ideas.

Slow Cooker French Pot Roast

Trim excess fat from roast rub beef well with flour brown in oil in a large skillet or an electric slow cooker.

Place meat in slow cooker pour onion soup over cover cooker. Cook on low for 10 hours or on high for 5 hours, or until meat is tender when pierced with a two-tined fork.

Place green pepper rings on roast to steam during last 10 minutes of cooking. Remove meat and pepper rings to heated serving platter keep hot while making gravy from juices. Turn heat to high.

Combine additional flour and the cold water in a cup to make a smooth paste. Stir into slow cooker cover cook 15 minutes taste and season with salt and pepper if needed.


Ingredients for French Onion Roast

  • Chuck roast: I personally love a chuck roast for slow cooking. As it slowly cooks, it breaks down and becomes SO tender.
  • French onion soup mix: Adds so much rich onion flavor.
  • Beef broth: Rather than water, I use beef broth to enhance the beefy flavor. It makes the gravy incredibly rich.
  • Worcestershire sauce: Again, adds more dimension and richness to the sauce.
  • Dijon mustard: Cuts the richness and adds a little sharp tang.
  • Butter: Because it makes all things better.
  • Black pepper: I like lots of pepper on my beef roasts. I kept the amount standard here but feel free to add more if you’re a pepper lover.
  • Vegetable oil: For searing the beef before adding it to the slow cooker. This makes it even more tender and juicy.
  • Kosher salt: To bring out the flavors in the dish.
  • Cornstarch: Used at the end to thicken the liquid into a rich, glossy gravy.


Pot-roast beef with French onion gravy

Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.

Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)

Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.

When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.


Take the moose roast out of the refrigerator 1 hour before cooking. Liberally season the roast with kosher salt and freshly ground pepper.

Heat the olive oil in a large skillet over medium-high heat, and brown the roast on all sides. Turn the roast with tongs, holding it against the skillet to ensure even browning. Transfer the roast to the slow cooker.

Add butter to the skillet over medium heat. When it stops foaming, add the onions and sprinkle the salt and sugar over them. Cover the skillet for 10 minutes, so the onions begin to soften.

Remove the cover, and cook, frequently stirring, until the onions caramelize to golden-brown, about 12 to 15 minutes.

Sprinkle the flour over the onions and mix well to coat them. Cook 2 more minutes as the flour browns, pour in the beef stock and red wine, and deglaze the skillet, stirring up any browned bits.

Bring to a low boil over medium-high heat, and cook for 2 minutes more. Carefully transfer the hot onions and gravy to the slow cooker, pouring it around and on top of the moose roast.

Nestle the bay leaves in the gravy, cover, and cook on low for 8 hours until the meat is very tender. Check occasionally to make sure there is enough liquid, and add more beef stock if needed.

When the moose is done, take it out of the slow cooker. Pour the onions and gravy into a large saucepan and heat to boiling. Lower to medium, and allow the gravy to reduce and thicken.

Slice the meat, spoon some of the onions and sauce over the sliced moose, and serve the remaining sauce on the side.


Slow Cooker French Onion Pot Roast over Creamy Polenta

Hellooooo, slowcookerfrenchoinionpotroastovercreamypolenta lovah.

Um, this meal is going to be your winter mouth canoe grub game changer. And I mean it.

First of all, it’s slow cooker. Commence simultaneous clapping and sobbing.

Second of all, it’s a giant slab of meato. Isn’t that neato? (sorry)

Third of all, the words “French” and “onion” are involved, so you can bet your French onion bottom dollar that your home is going to smell absurdly delicious for hours and hours and hours. (and hours)

Fourth of all, soft, buttery parmesan polenta is later brought into the mix, thus resulting in a mental breakdown of bliss and euphoria in your life and mouth.

Are you seeing what’s happening in that slow cooker? Dudes, we’re double onioning this b. First, with actual onions. Two of them, sliced crazy thin. And then again with one of those life-hack packets of dried onion soup mix. This is when you start to feel a rumbling in your soul, like a dormant tornado. Or shingles.

After hours and hours of beef softening (huh?), you’ll pile a few thick shredded slabs of pot roast over the creamy polenta. And you’re like, “oh this is pretty good.” NO, KITTENS.

You’ll drizzle that ridiculousness with the onions and juices. Just go completely nuts. Pour, throw, or dump it on if you have to. No one is looking. Do it.

You have to try this. Most of it’s hands off, so you’re already ahead of the game. And the polenta takes no time at all, and should seriously be a staple on your table a few times a month. Think: topped with peppers and sausages, or sausage meatballs and kale, or even a pie! – you guys.


I am not a huge meat person. I like meat in things. But I don’t really care for a big hunk of meat as the main thing. You get what I’m saying? Well, this roast may have changed my mind. It was so flavorful with the onions and gravy that I couldn’t stop eating it. My son and I both loved it when it first got done and when my daughter and Greg tried it as leftovers they loved it too.

You’ll start this roast by browning each side. This is an extra step, I know. But it is worth it, in my opinion, because it adds a depth of flavor. After the roast has a little color you’ll toss some thinly sliced onions into the pot with a bit of baking soda. This helps with the maillard reaction (the browning process of onions that gives it that sweet, golden flavor). After a couple minutes the onions will start releasing juices and turning yellow. You’ll add in vinegar, Worcestershire, some seasonings and a can of tomato sauce with the beef. Then it’s time to pressure cook.

My roast was a pretty thin flat roast. It was about 2 inches thick at its thickest section. I decided to use a 60 minute pressure cook time. But if you have a roast that is thick in the middle then you’ll want to add 10 extra minutes per inch of thickness. So if you have a roast that’s 4 inches thick pressure cook for 80 minutes. And, as always, with roasts you’ll want to use a natural pressure release so that the meat stays nice and tender.

I’ll tell you another trick to get nice tender roast. You can quarter the roast. This helps each piece get more sauce on it too. I didn’t quarter my roast this time around but I have a lot in the past and have always liked how they turn out.


Instructions

SEASON roast with salt and pepper. Heat oil in a large skillet over medium heat and brown roast on all sides. Add carrots, onion, celery, and pickles to slow cooker. Arrange roast on vegetables. Combine wine, mustard, and Worcestershire sauce and pour over roast.

COVER and cook on Low 8 to 10 hours or High 4 to 6 hours or until meat is very tender. Remove meat from slow cooker and keep warm.

COMBINE flour with 1/4 cup water and stir into slow cooker. Cover and cook on High 15 minutes or until thickened. Slice roast and serve with gravy.


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Slow Cooker Pot Roast

So I’m not sure if you guys know this but Chicago has some amazing food.

Like really really really bomb food. And I’m not just talking about deep dish pizzas or Portillo’s chocolate cake shake. No, I’m talking about Italian beef sandwiches, Nutella pockets, and ice cream doughnut sandwiches just to name a few.

See, it’s all pretty amazing. But sometimes you just need a classic comfort food dish that brings you back home. Something mom used to make, and something you can enjoy on a Sunday night with friends and family.

And what better way to do that than with a classic pot roast? A pot roast that can cook all day long in your crockpot so all that’s left to do is picking up that bottle of wine to serve.

The pot roast comes out unbelievably fall-apart tender in the slow cooker with the most perfect gravy that you can make from the cooking juices. Not to mention, all the tender potatoes, carrots and celery that soak up all that flavor.

Oh, and I would totally serve this with the wine I just picked up and a slice of Portillo’s chocolate cake for dessert. Just a thought for all you Chicago locals!



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