Creamy French Onion Pot Roast

Spring is just about here... so I'm squeezing in this comforting dish because it still feels very much like winter. This one is a favorite recipe that takes no time at all and the cooking is made easy with a crock pot. This isn't a gluten free recipe but can be adapted as such by making your own gluten free cream of mushroom soup (thickened with cornstarch or a gluten free flour blend) and using a gluten free onion soup mix. But if gluten free isn't a dietary concern, this Creamy French Onion Pot Roast is a quick recipe that's sure to become  favorite. Chuck roast is seared before slow cooking in a blanket of creamy mushroom soup, onion seasoning, sauteed mushrooms and chicken stock for hours, resulting in a fork tender pot roast full of flavor...


I love that this is a dish I can prepare in advance or the night before so that come morning, I can turn it on and let it go. By the time we get home from work, dinner is on the table! For those who are nervous about leaving your crockpot on at home while you're away or with no one home, you can also just cook this overnight and turn on the crockpot just after dinner or even before going to bed... and come morning, you can set it aside to cool, chill and have it ready to heat up for dinner. This dish also makes great leftovers - perfect for sandwiches and even in a soup with pasta or potatoes. I try to double up on the recipe just for leftovers because the flavors are soaked into the meat, making it even tastier the next day.

Creamy French Onion Pot Roast

recipe adapted from AllRecipes

4 tablespoons oil 

1 pound sliced button mushrooms

2 (10.75 ounce) cans condensed cream of mushroom soup

1 (1 ounce) package dry onion soup mix

1 1/4 cups chicken stock

5 1/2 pounds chuck roast

fresh chopped parsley for garnish

In a cast iron skillet over high heat, add 2 tablespoons oil. Sauté mushrooms until browned and transfer to crockpot.

Meanwhile, season chuck roast with salt and pepper to taste. Add remaining oil to the skillet and sear roast on both sides in the now empty hot skillet until browned; transfer to crock pot.

In a bowl, whisk together the cream of mushroom soup, dry onion soup mix, and chicken stock. Pour over roast in slow cooker.

Cover and cook on low for 8-9 hours or on high for 3-4 hours. Remove roast from pot and stir remaining sauce.

Serve slices or pieces of roast with sauce from crockpot and garnish with fresh parsley.