Of course! This is a fantastic “set it and forget it” recipe that delivers incredible flavor with minimal effort. The magic lies in how the three simple ingredients work together to create a rich, savory, and deeply satisfying meal.
Slow Cooker 3-Ingredient French Onion Pot Roast
This recipe uses the concentrated flavor of French onion soup and the au jus gravy to create a self-braising liquid that tenderizes the chuck roast and transforms into a delicious gravy.
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Ingredients:
· 1 (3-4 pound) chuck roast (This cut is ideal for slow cooking as it becomes very tender)
· 1 (10.5 oz) can condensed French onion soup (e.g., Campbell’s)
· 1 (10.5 oz) can condensed beefy mushroom soup OR au jus gravy (e.g., Campbell’s Beefy Mushroom or Heinz Au Jus Gravy)
· *Optional but highly recommended: 1 large onion, sliced, and a few sprigs of fresh thyme.
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Instructions:
1. Prepare the Roast (Optional but Recommended Step):
· Pat the chuck roast completely dry with paper towels. This is crucial for getting a good sear.
· Season generously on all sides with salt and black pepper.
· Heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side, until a deep brown crust forms. This Maillard reaction adds a tremendous amount of flavor that you can’t get from just slow cooking alone.
2. Assemble in the Slow Cooker:
· Place the sliced onion (if using) in the bottom of the slow cooker. This creates a natural rack and adds sweetness.
· Place the seared (or raw) chuck roast on top of the onions.
· In a medium bowl, whisk together the can of French onion soup and the can of beefy mushroom soup (or au jus gravy). Pour this mixture evenly over the roast.
3. Cook:
· Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. The roast is done when it is fall-apart tender and easily shreds with a fork.
· Low and slow is always better for tough cuts like chuck roast, resulting in more tender meat.
4. Serve:
· Carefully remove the roast from the slow cooker and place it on a serving platter. It will be very tender and may fall apart.
· You can serve the roast whole or shred it with two forks.
· For the gravy: You can skim the excess fat from the top of the liquid in the slow cooker with a spoon. The remaining liquid is your delicious, ready-made gravy. For a thicker gravy, see the tip below.
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Pro-Tips for the Best Results:
· Don’t Skip the Sear: Taking 10 minutes to brown the roast will elevate this dish from good to great.
· The “Unofficial” 4th Ingredient: Adding a sliced onion is highly recommended. As it cooks, it caramelizes and melts into the sauce, adding a wonderful sweetness that complements the savory soups.
· Thickening the Gravy: If you prefer a thicker gravy, here’s how:
1. When the roast is finished, transfer it to a platter and tent with foil.
2. Pour the cooking liquid into a saucepan and bring to a simmer.
3. Make a slurry by whisking 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth.
4. Whisk the slurry into the simmering liquid and cook for 2-3 minutes until thickened.
· Add Vegetables: Turn this into a complete one-pot meal! About 3-4 hours into cooking on LOW, add in hearty vegetables like chunked carrots, potatoes, and celery. Avoid adding them at the beginning as they will become too mushy.
· Serve With: This is perfect served over:
· Creamy mashed potatoes
· Buttered egg noodles
· White rice
· Creamy polenta
· With a side of crusty bread for dipping in the gravy.
Enjoy your incredibly easy and delicious meal