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If you’ve been craving something cozy, comforting, and full of slow-cooked flavor, this French Onion Pot Roast is the recipe you didn’t know you needed. It’s tender, juicy, and absolutely loaded with rich, savory goodness—but what really sets it apart is the way those flavors come together in every bite. I’ve put my spin on the classic, layering in just the right touches to take this dish to a whole new level. Trust me, once you try it this way, there’s no going back.
Nikki’s Recipe Rundown
- Taste & Texture: Rich, savory beef with melt-in-your-mouth tenderness, sweet caramelized onions, and a cheesy, golden top—it’s got that perfect mix of cozy and indulgent in every bite.
- Ease: Hands-on time is low—just a few simple steps before the oven takes over.
- Pros: One-pot meal, feeds a crowd, and feels fancy without the fuss.
- Considerations: It does take a few hours to cook, so plan for that oven time. If making in the slow cooker, I prefer this to cook low for at least 8 hours.
- Recipe Worthy: Absolutely—this one’s going into the cold-weather comfort food rotation for sure (but it’s so good you’ll crave it year-round).
Lately, I’ve been reaching for Lipton Beefy French onion soup mix more and more—it’s quickly become one of my favorite little kitchen secrets. That one packet packs in so much rich, savory flavor, it tastes like you’ve been cooking all day (even if you haven’t). And my other go-to lately? Kinder’s Cowboy Butter Seasoning. We initially loved using it when grilling, but I started experimenting with it in recipes like this, and oh my word—it brings a bold, buttery flavor with just a hint of citrus that really brightens everything up.
When I was creating this roast, I wanted to take those classic French onion flavors and turn them into something even deeper and more layered. These two ingredients did just that—they took a comforting dish and gave it a flavor profile that’s rich, soulful, and seriously next-level.
French Onion Soup Mix Pot Roast Ingredients
- Chuck Roast: Choose one with good marbling for melt-in-your-mouth texture.
- Avocado Oil: Great for high-heat searing, helps get that crust on the roast.
- Seasoning: Adds buttery, garlicky depth—use it in layers to build flavor.
- Onions: Slice evenly so they caramelize well without burning.
- Butter: Helps the onions soften and turn golden brown.
- Beefy Onion Mix: Use part with the onions and part over the roast for layered flavor.
- Brown Sugar: Boosts onion caramelization and rounds out the flavors.
- Garlic: Brings bold, aromatic flavor that deepens the savory base.
- Worcestershire: Brings that punch of umami and depth.
- Red Wine: Lifts all the richness with a little acid and complexity.
- Beef Broth: Keeps things juicy and builds a savory gravy.
- Gravy Packet: Thickens and enhances the sauce without extra steps.
- Black Pepper: Gives a warm kick that balances all the richness.
- Fresh Thyme: Infuses herbiness without overpowering the dish.
- Gruyère Cheese: Melts like a dream and gives that signature French onion finish.
Variations and Substitutions
- Try using pork shoulder instead of beef for a twist.
- For a wine-free version, use all broth with a splash of balsamic vinegar.
- Use provolone or mozzarella if you’re out of Gruyère.
How to Make French Onion Soup Pot Roast
Step 1: Prep the Onions and Roast
Preheat your oven to 325°F and set a rack in the center. Slice up your onions evenly—about ¼ inch thick is perfect—and set those aside. Then pat your chuck roast dry and season it all over with 2 teaspoons of the seasoning blend.
Step 2: Sear the Beef
In a large, heavy skillet (a Dutch oven or cast iron works great), heat up your oil over medium-high heat. Sear the roast on all sides until it’s beautifully browned—about 3–4 minutes per side. Remove it to a plate for now.
Step 3: Caramelize the Onions
In that same skillet, melt your butter and add the sliced onions.
Break them apart with a spatula and season with the remaining steak seasoning, brown sugar, and 2 teaspoons of the soup mix. Cook, stirring now and then, for 9–12 minutes, until they’re golden and soft. Stir in the garlic during the last couple of minutes so it doesn’t burn.
Step 4: Build the Sauce
Add in the Worcestershire, red wine, and 1½ cups of beef broth. Give it a good stir to deglaze the pan, then nestle your roast (and all those juices) right back in.
Sprinkle the rest of the soup mix and the gravy packet over the top, season with black pepper, and lay the thyme sprigs over everything.
Step 5: Roast Low and Slow
Cover tightly with a lid or foil and pop it in the oven. Cook for 2 hours and 45 minutes to 3 hours, basting halfway through and adding more broth if needed. It’s done when the beef pulls apart easily with a fork.
Step 6: Finish and Serve
Once it’s out of the oven, transfer the beef to a cutting board and remove the thyme. Bring the pan juices back to a simmer on the stovetop, skimming off any fat.
Shred the meat into big, tender pieces.
Return the roast back into the sauce
Top the whole thing with shredded cheese and broil on high for 4–5 minutes until melty and golden brown. Serve with baguette slices, mashed potatoes, or anything that’ll soak up all that goodness.
Crock Pot Roast with French Onion Soup Mix
Step 1: Sear the Beef
Start by seasoning your chuck roast with the steak seasoning. In a skillet over medium heat, heat the oil and sear the roast on all sides until nicely browned—about 3–4 minutes per side. This step adds flavor, so don’t skip it!
Step 2: Caramelize the Onions
In the same skillet, melt the butter. Add the onions, season with the remaining steak seasoning, brown sugar, and 2 teaspoons of the beefy onion mix. Cook for about 9–12 minutes, stirring occasionally, until they’re golden and soft. Add the garlic in the last 2 minutes of cooking.
If you don’t want to caramelize the onions, you can add all the above ingredients to the bottom of the slow cooker instead.
Step 3: Layer in the Slow Cooker
Transfer the caramelized onions to the bottom of your slow cooker.
Place the seared roast on top. Add Worcestershire, wine, and 1½ cups of beef broth. Sprinkle the rest of the soup mix, the gravy packet, and black pepper over the top. Nestle in the thyme sprigs.
Step 4: Slow Cook
Cover and cook on low for 8–9 hours or high for 4–5 hours, until the beef is tender and pulls apart easily with a fork.
Step 5: Thicken the Sauce (Optional)
Once the roast is done, remove it from the slow cooker to a rimmed baking sheet or an oven-safe dish and remove thyme sprigs.
In a cup or measuring cup, make a cornstarch slurry (2 tablespoons cornstarch + 1/4 cup water). Then, pour the slurry into the liquid in the slow cooker to thicken it while shredding the roast.
You can also pour the juices into a saucepan and simmer on the stove for a few minutes to reduce, skimming any fat off the top if needed.
Step 6: Shred and Broil
Shred the beef into large chunks and return it to the sauce. Top with shredded cheese and broil for 4–5 minutes, just until the cheese is melted and bubbly
Recipe Tips
- Slice onions evenly (a mandolin helps!) for perfect caramelization.
- Sear your roast for flavor—don’t skip this step.
- Let the oven do its thing, and don’t rush it—low and slow makes the magic happen. I also recommend cooking the roast on low in the slow cooker for the most tender results.
- Always taste and adjust your gravy at the end if needed.
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Cooking Times for A Chuck Roast
For a chuck roast cooked at 325°F, a good rule of thumb is to roast it for 45 to 60 minutes per pound.
- 3 to 4 lb roast: About 2 hours 45 minutes to 3 hours
- 4 to 5 lb roast: Around 3½ to 4 hours
You’re aiming for that melt-in-your-mouth tenderness, so always check if it shreds easily with a fork—that’s your best indicator it’s done. If it’s still a bit tough, give it another 30 minutes and check again. .
Chuck Roast Internal Temperature Guide
You can also use an instant-read thermometer to check after cooking, or insert an oven-safe thermometer to check the internal temperature.
- For Slicing: 185-190°F
At this temp, the roast is cooked through but still firm enough to slice without falling apart. Great for serving as more structured portions. - For Shredding (Fork-Tender): 200–205°F
This is the sweet spot where the connective tissue has broken down completely. The meat will easily shred with a fork and be super tender.
Tip: Always rest the roast for about 10–15 minutes after cooking to let the juices settle back into the meat, whether you’re slicing or shredding!
Recipe FAQs
No worries! Just use an equal amount of beef broth and add a splash of balsamic vinegar or a little Worcestershire for that rich depth of flavor. You can also just replace it with more broth.
I highly recommend it. Searing locks in flavor and gives the dish that beautiful, rich base. But if you’re short on time, it’ll still be delicious if you skip it
Use a little less cheese or skip the gravy packet and just reduce the broth mixture down at the end. Replacing the beef broth with water will also reduce some of the richness.
I have only tested this with a well-marbled chuck roast, which works the best, but you can also try another type of meat, such as a bottom round or brisket. Just make sure it’s a cut that does well with slow cooking so it stays tender.
Storage
Make Ahead: This roast is a great prep-ahead option. You can make it a day in advance and store it right in the skillet or transfer it to an airtight container. When you’re ready to serve, just reheat gently on the stove or in a 325°F oven until warmed through. Then sprinkle with cheese and broil until melted and bubbly.
Storage: Leftovers keep well in the fridge for 3–4 days. Store in an airtight container, and reheat in a covered skillet over medium-low heat or in the microwave in 30-second bursts until hot.
Freezer: Shred the beef and freeze it in the sauce (leave off the cheese) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat in a skillet or Dutch oven. Once hot, top with cheese and broil to finish it off.
What to Serve with French Onion Pot Roast
When it comes to serving this French Onion Pot Roast, I love pairing it with something that soaks up all that rich, oniony sauce. Toasted baguette slices are always a classic choice, and mashed potatoes or buttered egg noodles make the perfect cozy base.
If you want to elevate it a bit, creamy polenta is a dreamy, buttery option that pairs beautifully with the tender beef. On the veggie side, roasted green beans or roasted broccoli add just the right touch of freshness and color. A simple green salad with a light vinaigrette helps balance out the richness, too.
And if you’re feeling a little fancy, a spoonful of horseradish cream sauce adds a zippy contrast, while crispy Brussels sprouts tossed in a little balsamic bring a lovely pop of flavor and texture to the plate.
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French Onion Pot Roast Recipe
Ingredients
- 3 ½ to 4 pound chuck roast
- 1 tablespoon avocado oil, (or high smoke point oil)
- 3 teaspoon Kinder's Cowboy Butter seasoning, divided, or your favorite steak seasoning
- 3-4 medium or 2 large yellow or sweet onions, sliced into 1/4 inch slices
- 2 tablespoons butter
- Beef french onion soup mix, divided remove 2 teaspoons to cook in with the onions
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 2 teaspoon worcestershire sauce
- ½ cup red wine
- 1 ½ – 2 cups beef broth
- 1 brown gravy packet
- 4-6 sprigs fresh thyme
- 1 ½ to 2 cups shredded Gruyere cheese, provolone and mozzarella also work
Instructions
- Prepare Onions: Carefully slice onions evenly about ⅛ to ¼ inch with a mandolin or a sharp knife.
Oven Method
- Preheat Oven: Arrange a rack in the center of the oven; preheat the oven to 325℉.
- Season Roast: Season beef on both sides with 2 teaspoons of Kinder's cowboy butter seasoning mix.
- Sear Roast: In a large, high-sided, enameled cast-iron, cast iron, or stainless steel skillet over medium heat, heat 1 Tbsp. oil, to coat the pan. Sear beef until just browned, 3 to 4 minutes per side. Transfer to a plate.
- Caramelize the Onions: In the same skillet, over medium heat, heat butter. Add onions breaking them apart from the rings with spatula; season with remaining kinders seasoning, brown sugar, and 2 teaspoons of the beefy onion mix. Cook, stirring occasionally, until onions are golden brown and caramelize, about 9 -12 minutes. During the last 2 minutes add in the minced garlic.
- Layers: Add worcestershire, red wine and 1 ½ cups beef broth and stir until combined. Return roast and any juices to the skillet.
- Sprinkle the remaining beefy french onion packet, brown gravy packet, and black pepper on top of the roast and onions and then add thyme sprigs on top of both. Cover the skillet with a lid or foil and place in the oven.
- Cook roast beef, basting about halfway through and adding ½ to 1 cup of beef broth if needed, until meat easily pulls apart with a fork, about 2 hours and 45 minutes to 3 hours.
- Transfer the roast to a cutting board. Remove and discard thyme. Return the skillet to medium heat and bring the sauce to a simmer. Cook, stirring occasionally and skimming fat off the surface with a ladle, until the liquid is a desired consistency (additional broth or water can be added). Shred the beef into large pieces with a fork and return to the skillet.
- Heat the broiler to high heat. Top the roast with cheese. Broil, watching closely, until cheese is melted and starting to brown in spots, about 4 – 5 minutes.
- Serve with sliced toasted baguette.
Slow Cooker Instructions
- Sear the Beef: Start by seasoning your chuck roast with the steak seasoning. In a skillet over medium heat, heat the oil and sear the roast on all sides until nicely browned—about 3–4 minutes per side. This step adds tons of flavor, but you can skip it if you want.
- Caramelize the Onions: In the same skillet, melt the butter. Add the onions, season with the remaining steak seasoning, brown sugar, and 2 teaspoons of the beefy onion mix. Cook for about 9–12 minutes, stirring occasionally, until they’re golden and soft. Add the garlic in the last 2 minutes of cooking.If you don't want to caramelize the onions, you can add all the above ingredients to the bottom of the slow cooker instead.
- Layer in the Slow Cooker: Transfer the caramelized onions to the bottom of your slow cooker. Add Worcestershire, wine, and 1½ cups of beef broth. Place the seared roast on top. Sprinkle the rest of the soup mix, the gravy packet, and black pepper over the top. Nestle the thyme sprigs on top of the roast and around the onions.
- Slow Cook: Cover and cook on low for 8–9 hours or high for 4–5 hours, until the beef is tender and pulls apart easily with a fork.
- Thicken the Sauce (Optional): Once the roast is done, remove it from the slow cooker to a rimmed baking sheet or an oven-safe dish and remove thyme sprigs. In a cup or measuring cup, make a cornstarch slurry (2 tablespoons cornstarch + 1/4 cup water). Then pour the slurry into the liquid in the slow cooker to thicken while shredding the roast. You can also pour the juices into a saucepan and simmer on the stove for a few minutes to reduce, skimming any fat off the top if needed.
- Shred and Broil: Shred the beef into large chunks and return it to the sauce. Top with shredded cheese and broil for 4–5 minutes, just until the cheese is melted and bubbly
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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