Slow Cooker Pot Roast With French Onion Soup

Close up of Pot Roast With Mushrooms

Diana Rattray

Ratings (10)
  • Total: 8 hrs 10 mins
  • Prep: 10 mins
  • Cook: 8 hrs
  • Yield: 1 Pot (4 to 6 Servings)
Nutritional Guidelines (per serving)
650 Calories
20g Fat
37g Carbs
77g Protein
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Nutrition Facts
Servings: 1 Pot (4 to 6 Servings)
Amount per serving
Calories 650
% Daily Value*
Total Fat 20g 26%
Saturated Fat 7g 35%
Cholesterol 200mg 67%
Sodium 500mg 22%
Total Carbohydrate 37g 13%
Dietary Fiber 3g 11%
Protein 77g
Calcium 70mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pot roast is a snap to fix; just drop the ingredients in the slow cooker, set it, and walk away for a while. Use the drippings to make a delicious gravy if you'd like. 

A pot roast is the perfect cut of beef for the slow cooker. A tough, inexpensive chuck roast is the best choice for long, slow cooking. Use a roast cut from the chuck or make the dish with boneless or bone-in short ribs or rump roast. ​

This slow cooker pot roast takes all day to cook, but only 3 or 4 minutes to prepare. Condensed French onion soup makes this pot roast quick to fix and the crock pot makes it a breeze to cook.

This is a fantastic meal to fix for a busy day meal. All you need is a side dish or two, or serve the beef on sandwich buns.

Ingredients

  • 3 to 4 pounds top round roast or lean chuck
  • 1 can (10 1/2 ounces) condensed French onion soup
  • 8 ounces sliced mushrooms
  • 2 tablespoons all-purpose flour
  • 2 to 3 tablespoons cold water
  • salt and pepper, to taste

Steps to Make It

  1. Cut the roast into 4 to 6 large chunks and place them in the slow cooker. Add the French onion soup and mushrooms. Cover and cook on LOW for 8 to 10 hours, or until very tender. Or, cook on HIGH for 4 to 5 hours.

  2. If desired, make a flavorful gravy with the juices. Remove the beef and mushrooms to a platter or bowl with a slotted spoon; keep warm. Transfer juices to a saucepan. Skim excess fat, if desired. Simmer the juices for 5 minutes to reduce slightly and concentrate the flavors. 

  3. Mix 2 tablespoons of flour with cold water to make a smooth mixture; stir into the juices. Continue cooking until the sauce is thickened and bubbly. Taste and add salt and pepper, as needed.

  4. Serve the gravy with the sliced or shredded beef and mushrooms.

  5. Serve it with potatoes and vegetables or on toasted sandwich buns with coleslaw and fries or chips.