4-Ingredient French Onion Crock Pot Pot Roast

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Looking for an easy dinner that tastes great? Try this 4-Ingredient French Onion Crock Pot Pot Roast. You can make a delicious meal with just beef, onion soup mix, broth, and French onion soup. It’s perfect for busy days when you don’t have time to cook.

This recipe is super simple. Just put everything in your slow cooker and let it work its magic. In a few hours, you’ll have tender beef full of rich flavor. You can even add potatoes and carrots to make it a complete meal. It’s a tasty, fuss-free dinner your whole family will love.

Exact Ingredients List

Here’s what you’ll need to make this tasty French Onion Crock Pot Pot Roast:

• 1 to 1 1/2 pound pot roast
• 1 packet dry onion soup mix
• 1/2 cup beef broth or stock
• 1 can French Onion soup

Want to make it a one-pot meal? Add these optional veggies:

• 6 medium potatoes
• 3 large carrots
• 1 medium onion

You can adjust the amounts based on your preferences and the size of your slow cooker. The veggies are a great way to round out the meal and make it even heartier.

Remember to slice your pot roast part way through before cooking. This helps the flavors soak in and makes the meat extra tender.

Instructions

Get ready to make a delicious pot roast with minimal effort! Here’s how:

1. 
   

   Slice your pot roast about 2/3 of the way through, every 3/4 inches.

   
   
2. 
   

   Wash and chop your veggies into chunks. Peel them if you like.

   
   
3. 
   

   Oil your crockpot and add a layer of potato wedges at the bottom.

   
   
4. 
   

   Put the pot roast in the middle. Surround it with the other veggies.

   
   
5. 
   

   Pour beef broth over everything.

   
   
6. 
   

   Sprinkle the dry onion soup mix on top.

   
   
7. 
   

   Add the French onion soup over it all.

   
   
8. 
   

   Cover and cook on low for 7 to 8 hours.

   
   

Your house will smell amazing as this cooks! The meat will be tender and full of flavor. The veggies will soak up all the tasty juices. It’s a complete meal in one pot.

Remember to check the meat after 7 hours. It should be fork-tender. If not, let it cook a bit longer. Enjoy your easy and yummy pot roast!

Possible Substitutes List & Recipe Variations

You can swap out ingredients to make this pot roast your own. Try using chicken broth instead of beef broth for a lighter flavor. Replace the French onion soup with cream of mushroom soup for a creamy twist.

For the meat, chuck roast works great, but you can use brisket or bottom round too. Veggie lovers can add more carrots, celery, or mushrooms. Sweet potatoes are a tasty alternative to regular potatoes.

Here are some easy variations to try:

• Italian: Add a can of diced tomatoes and Italian seasoning
• BBQ: Mix in 1/2 cup of your favorite barbecue sauce
• Herb: Toss in fresh rosemary and thyme sprigs

Don’t have a slow cooker? Use a Dutch oven in your regular oven at 325°F for about 3 hours. Check it often and add liquid if needed.

For a gluten-free version, make sure your broths and soups are gluten-free. You can also make your own onion soup mix with gluten-free ingredients.

Tips, Tricks & Storing

For the best flavor, sear your pot roast before adding it to the slow cooker. This creates a nice crust and locks in the juices.

Cut your vegetables into larger chunks. They’ll hold up better during the long cooking time and won’t turn mushy.

Don’t open the lid while cooking. Each time you do, you lose heat and add about 20 minutes to the cooking time.

If you like a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the liquid during the last 30 minutes of cooking.

You can prep the ingredients the night before. Store the cut veggies in the fridge and place them in the slow cooker in the morning.

Leftovers will keep in the fridge for 3-4 days. Store the meat and vegetables separately from the gravy to prevent sogginess.

To freeze, let the pot roast cool completely. Place portions in freezer-safe containers and use within 3 months. Thaw in the fridge overnight before reheating.

For easy reheating, slice the cold pot roast and place it in a baking dish. Pour the gravy over top and warm in a 350°F oven until heated through.