I Combined French Onion Soup and Pot Roast — Game Changer!

Thin slice 5 medium-sized onions into half moons.

Season a 2 to 3 lb chuck roast with salt, pepper, and garlic.

Sear the chuck roast in a screaming hot cast iron pan for a few minutes on each side until a nice golden brown crust forms.

Transfer the seared chuck roast to a slow cooker.

Add the sliced onions on top of the roast.

Season the onions with a good pinch of salt, about a tablespoon of black pepper, and a little ground thyme.

Add a few cloves of minced garlic, 2 tablespoons of Worcestershire sauce, and 3 cups of beef broth to the slow cooker.

Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.

After a few hours, stir the mixture and check for seasoning.

Remove the beef from the slow cooker and dump the onions back in.

Prepare a cornstarch slurry with 2 tablespoons of cornstarch and 3 tablespoons of water, then add it to the slow cooker.

Turn the slow cooker to high and stir for about 10 minutes to thicken the gravy.

Serve the pot roast with mashed potatoes and pour the gravy over the top.

Equipment Needed

Spice Level: