Slow Cooker Pot Roast With French Onion Soup
A slow cooker pot roast, simplified with French onion soup, delivers a tender and savory meal.
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Instructions
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Cut the roast into 4 to 6 large chunks and place them in the slow cooker.
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Add the French onion soup and mushrooms, then cover.
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Cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the meat is very tender.
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To make gravy, remove the beef and mushrooms to a platter, keeping them warm.
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Transfer the remaining juices to a saucepan; skim excess fat if desired.
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Simmer the juices for 5 minutes to reduce them slightly.
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Mix 2 tablespoons of flour with cold water until smooth, then stir into the simmering juices.
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Continue cooking until the sauce thickens and bubbles, then season with salt and pepper as needed.
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Serve the prepared gravy with the beef and mushrooms, alongside preferred sides.