Description
This Slow Cooker French Onion Pot Roast is a comforting and flavorful dish featuring tender chuck roast slowly cooked with Campbell’s French onion soup, Worcestershire sauce, and a blend of seasonings. Perfectly paired with mashed potatoes or cheesy bread, this recipe requires minimal prep and is ideal for a hearty family meal.
Ingredients
Scale
Main Ingredients
- 4 lb. chuck roast
- 21 oz. Campbell’s French onion soup (two 10.5-oz cans), do not add water
- 3 Tbsp. Worcestershire sauce
- 2 large sweet yellow onions, sliced
- 1 tsp. dried thyme
- 1 tsp. garlic powder
- 1 tsp. salt
- ½ tsp. black pepper
Serving Suggestions
- Mashed potatoes
- Slices of cheesy bread
Instructions
- Prepare the Slow Cooker: Place the 4 lb. chuck roast into the slow cooker, ensuring it lays flat to cook evenly.
- Add Liquids and Sauce: Pour the 21 oz. Campbell’s French onion soup directly over the roast followed by 3 tablespoons of Worcestershire sauce. Do not add any extra water to maintain the intense flavor.
- Add Onions and Seasonings: Spread the sliced sweet yellow onions over the roast, then sprinkle 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper evenly across the top.
- Cook the Roast: Cover and cook on the LOW setting for 9 hours. The roast should become very tender and easy to shred with two forks after this slow cooking process.
- Finish and Serve: Once cooked, shred the meat using two forks directly in the slow cooker. If needed, skim excess fat from the sauce using paper towels for a cleaner finish. Serve hot with mashed potatoes and cheesy bread if desired.
Notes
- Do not add water to the French onion soup; the soup serves as both seasoning and liquid.
- If you prefer less fat, degrease the cooking liquid using paper towels before serving.
- This recipe can be prepped the night before—just add all ingredients to the slow cooker insert, cover, and refrigerate until ready to cook.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
- For a thicker gravy, remove the meat after cooking and simmer the sauce on the stovetop to reduce before serving.
Nutrition
- Serving Size: 1 serving (approx. 6.7 oz of pot roast with sauce)
- Calories: 480
- Sugar: 6g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 1.5g
- Protein: 45g
- Cholesterol: 130mg
