Can you use French onion soup in pot roast?

Yes, you can. Using canned French onion soup is a quick shortcut if you don’t have time to caramelize onions. While the flavor won’t be quite as rich as homemade, it still creates a savory base for French Onion Pot Roast .

What is the French version of pot roast?

The French equivalent is pot-au-feu , a traditional beef stew simmered with vegetables and aromatic herbs. It’s less about gravy and more about a nourishing broth, but both dishes share the same spirit of comfort and slow cooking.

What is the secret ingredient in French onion soup?

The magic lies in time and patience. Onions cooked slowly until golden brown develop their natural sweetness. A splash of Worcestershire sauce or a touch of sherry can also elevate the flavor, giving the broth its depth.

What type of onion is used in pot roast?

Yellow onions are the most common choice because they balance sweetness and sharpness once cooked. You can also use white onions for a milder flavor or red onions for a touch of color and depth.

French Onion Pot Roast Recipe for Tender, Cozy Family Dinners

Name: French Onion Pot Roast
Prep time: 15 min
Cook time: 10 h
Total time: 10 h 25 min
Yield: 8 servings
Cuisine: American, French
Ingredients: 2-3 lb chuck roast; 5 onions, thinly sliced; 6 sprigs fresh thyme or 1 1/2 tsp dried thyme leaves; 2 tbsp Worcestershire sauce; 3 ½ tsp kosher salt; ½ tsp black pepper; 3 cups beef stock; 3 garlic cloves, minced; 1 tbsp olive oil; For Gravy: 2 tbsp cornstarch + 3 tbsp water mixed

Description

This French Onion Pot Roast is a comforting dish made with tender chuck roast, caramelized onions, and a rich gravy. Cooked low and slow in the slow cooker or oven, it’s the perfect family dinner that tastes like home.

Ingredients

Scale

2–3 lb chuck roast

5 onions, thinly sliced

6 sprigs fresh thyme or 1 1/2 tsp dried thyme leaves

2 tbsp Worcestershire sauce

3 ½ tsp kosher salt

½ tsp black pepper

3 cups beef stock

3 garlic cloves, minced

1 tbsp olive oil

For Gravy: 2 tbsp cornstarch + 3 tbsp water mixed

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Instructions

1. In a large skillet, heat olive oil over medium-high heat.

2. Season both sides of the chuck roast with half the salt and pepper.

3. Sear the roast for 4-5 minutes on each side until golden brown, then transfer to the slow cooker or Dutch oven.

4. Add sliced onions, garlic, thyme, Worcestershire sauce, beef stock, and the remaining salt and pepper.

5. For Slow Cooker: Cover and cook on low for 8-10 hours until fork-tender.

6. For Oven: Preheat oven to 325°F (163°C). Cover the Dutch oven and cook 3-5 hours until tender.

7. Remove the roast and set aside.

8. Increase the heat (high for slow cooker, medium stovetop).

9. Mix cornstarch and water to form a slurry, then stir into the cooking liquid.

10. Cook 10 minutes until thickened into gravy.

11. Shred or slice the roast and serve with gravy.

Notes

Serve with mashed potatoes, green beans, or crusty bread.

Leftovers are perfect for sandwiches or soups.

Both yellow and white onions work well for this recipe.

Prep Time: 15 minutes
Cook Time: 10 hours
Category: Dinner
Method: Slow Cooker or Oven
Cuisine: American, French

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 5g
Sodium: 830mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 28g
Cholesterol: 95mg