French Onion POT ROAST Recipe to Die For!

Ingredients

• 3.5 lb Chuck Roast (bone‑in preferred, trimmed of excess fat)
• 1 medium White Onion (sliced)
• 1 medium Yellow Onion (sliced)
• 3 cloves Garlic (minced)
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary
• 1 packet French Onion Soup Mix (dry mix)
• 1 can French Onion Soup (approximately 10.5 oz)
• 0.5 cup Beef Broth
• 1 tsp Liquid Smoke
• 1 tsp Creole Seasoning
• 1 tsp Kosher Salt
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Cornstarch (for slurry)
• 0.25 cup Water (for cornstarch slurry)
• 0.5 cup Unsalted Butter (cut into thin slices)
• 2 tbsp Vegetable Oil (for searing)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prepare Onion‑Garlic Mixture

   Slice the white and yellow onions, then place them in a mixing bowl. Add minced garlic, dried thyme, dried rosemary, and the packet of French onion soup mix. Toss everything together with clean hands or a utensil until evenly coated.

   Time: PT5M

2. Season the Chuck Roast

   Pat the roast dry with paper towels. Sprinkle kosher salt, black pepper, and Creole seasoning over all sides, pressing the seasoning into the meat.

   Time: PT3M

3. Sear the Roast

   Heat 2 tbsp vegetable oil in a skillet over medium‑high heat. When the oil shimmers, add the roast and sear each flat side for about 3 minutes, then sear the edges for 1 minute each, turning as needed to develop a brown crust on all sides.

   Time: PT8M

   Temperature: medium-high heat

4. Assemble in the Slow Cooker

   Spray the bottom of the slow cooker with cooking spray. Layer half of the onion mixture, half of the French onion soup, and 1/4 cup beef broth. Add the liquid smoke, then place the seared roast on top. Top with the remaining onion mixture, the rest of the soup, the remaining beef broth, and scatter the sliced butter over everything.

   Time: PT5M

5. Slow Cook

   Cover the slow cooker and cook on LOW for 6–8 hours (about 7 hours is ideal). The meat should become fork‑tender and easily pull apart.

   Time: PT7H

6. Shred the Roast

   After the cooking time, remove the roast to a cutting board. Discard the bone, then use two forks to shred the meat into bite‑size pieces.

   Time: PT5M

7. Thicken the Gravy

   In a small bowl, whisk together 2 tbsp cornstarch with 1/4 cup cold water. Stir the slurry into the liquid in the slow cooker, then set the cooker to HIGH for 15–20 minutes, stirring occasionally, until the gravy thickens.

   Time: PT20M

8. Return Shredded Meat

   Place the shredded roast back into the slow cooker, stir to coat with the thickened gravy, and let it warm for an additional 15 minutes on LOW.

   Time: PT15M

9. Serve

   Spoon the pot roast and gravy over cooked rice, mashed potatoes, or buttered noodles. Garnish with chopped fresh parsley.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

10 g

Fat

25 g

Fiber

1 g