by Diana Rattray
This tender slow cooker onion soup pot roast is my go-to recipe when I want something satisfying and easy. Everyone loves the juicy fall-apart beef and the flavor of the creamy onion broth. I have made this roast both ways: with condensed French onion soup and with dry onion soup mix and beef broth—both are delicious. I’ve also cooked it on high instead of low, cutting the time by about half. Use cream of celery or cream of onion soup if you don’t care for mushrooms, and if you want more vegetables, increase the amounts or add a cubed rutabaga or parsnips.
Recipe Variations
- Mushrooms: Add 8 ounces of sliced sautéed mushrooms to the pot.
- Wine: Sear the beef on all sides, add it to the slow cooker. Deglaze the pan with 1/2 cup of red wine and reduce by half over medium heat, scraping up any browned bits. Add the wine mixture to the pot with the beef.
- Potatoes: Use baby yellow or red potatoes.
- Herbs: Add a few sprigs of thyme and rosemary to the pot.
- Onions: Add a fresh onion, sliced, or 1 cup of frozen or peeled fresh pearl onions.
You might like to try this slow cooker pot roast made with Italian seasonings and fresh ingredients, or this one, made with gravy and a variety of vegetables and seasonings.
PrintSlow Cooker Onion Soup Pot Roast
Use dry onion soup mix or a can of French onion soup for this delicious and easy slow cooker onion soup pot roast. You’ll repeat this recipe again and again!
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 6 servings 1x
- Category: Beef, Slow Cooker
- Method: Slow Cook
Ingredients
- 1 pot roast, lean chuck, about 3 pounds
- 2 to 3 pounds small red potatoes, scrubbed and peeled, halved
- 4 large carrots, halved lengthwise and sliced into 3-inch lengths
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1 can (10 3/4 ounces) condensed French onion soup or 1 envelope onion soup mix and 1 cup beef broth
- 1 tablespoon cornstarch or flour and 2 tablespoons water, optional
Instructions
- Place the pot roast in the slow cooker.
- Arrange the potatoes and carrots around the roast.
- Combine the soups and then pour the mixture over the roast and potatoes.
- Cover and cook on HIGH for 1 hour.
- Turn to LOW and cook for 6 to 8 hours longer, or until the roast is very tender.
- Defat the liquids and pour them into a saucepan; bring to a boil. Continue boiling for about 3 to 5 minutes, or until reduced slightly and the flavors are concentrated.
- If a thicker sauce is desired, combine 1 tablespoon of flour or cornstarch with 1 or 2 tablespoons of water. Mix until smooth; stir into the boiling broth and continue cooking until thickened.
