Description
A comforting pot roast braised with sweet, caramelized onions and seasoned to perfection, perfect for cozy dinners and family gatherings.
Ingredients
Scale
- 3 to 4 pounds beef pot roast (chuck roast or similar)
- 2 large onions, thinly sliced
- 1 cup beef broth (low-sodium recommended)
- 1 cup French onion soup (canned or homemade)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh thyme sprigs (optional, for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the pot roast generously with salt and pepper, then sear in the skillet until browned on all sides (about 3–4 minutes per side).
- Transfer the roast to a slow cooker. In the same skillet, add the sliced onions and minced garlic. Cook over medium heat until onions are deeply softened and starting to caramelize (8–12 minutes).
- Add the beef broth and French onion soup to the skillet, stirring to combine. Pour the mixture over the roast in the slow cooker. Add optional vegetables if using.
- Cover and cook on low for 8 hours or until the meat is fork-tender. If using a higher heat setting, cook for 4–5 hours.
- Remove the roast from the slow cooker, tent with foil for 5–10 minutes before shredding or slicing. Skim excess fat from the liquid if desired, and serve with the onion sauce.
Notes
Sodium can be reduced with low-sodium broth; consider leaner cuts for lower calories. This dish is perfect for cozy gatherings and can be paired with creamy mashed potatoes or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 6g
- Sodium: 925mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1.5g
- Protein: 50g
- Cholesterol: 120mg